Spicy Buttermilk Coffee Cake

We call this “Devin’s Coffee Cake” at our house, because it was his favorite when he was a kid and to distinguish this from Streusel CoffeeCake. Of course, now Devin is gluten intolerant and can only dream of eating his favorite breakfast, but we still eat it in his honor. The recipe comes from an old edition of the BH&G cookbook. There is a very similar recipe in more recent editions, but it isn’t quite the same, and we like this one better.

For a single (8x8) coffee cake

1 1/4 cups flour

1 cup packed brown sugar

1/3 cup shortening

1/4 teaspoon salt

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon cinnamon

1/4 teaspoon ground nutmeg

1/2 cup buttermilk or sour milk

1 beaten egg

1/4 cup chopped nuts (optional)

Combine flour, brown sugar, and salt. Cut in shortening until mixture is crumbly. Set aside 1/4 cup crumb mixture. To remaining crumb mixture add baking powder, soda, and spices; mix well. Add buttermilk or sour milk and eggs; mix well. Pour into a greased 8x8 inch pan. Combine reserved crumbs with nuts (if desired); sprinkle on top of cakes. Bake at 375 for 20 or 25 minutes. Serve warm.