Buttermilk Coffee Cake
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Packed brown sugar||1 Cup (16 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Vegetable oil||3⁄4 Cup (12 tbs)|
|Egg||1 , lightly beaten|
|Buttermilk||1 Cup (16 tbs)|
|Baking soda||1 Teaspoon|
|Chopped pecans||1 Cup (16 tbs)|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|All purpose flour||1 Tablespoon|
|Ground cinnamon||3⁄4 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
In a mixing bowl, combine flour, sugars, oil and salt; mix well.
Remove 1/2 cup and set aside.
To remaining flour mixture, add egg, buttermilk and baking soda; mix well.
Pour into a greased 15-in.x 10-in.x 1 -in.baking pan.
To reserved flour mixture, add all topping ingredients; mix well.
Sprinkle over batter.
Bake at 350° for 25-30 minutes or until cake tests done.