Ingrients & Directions
3 c FLOUR
2 c SUGAR
1 ts CINNAMON
1/4 ts GROUND CLOVES
2 1/2 ts BAKING SODA
1 c BUTTERMILK
1 c RAISINS OR CHOPPED NUTS **
** — OPTIONAL ———————
————– ~- IN A LARGE BOWL COMBINE FLOUR, SUGAR, CINNAMON,
CLOVES, SALT AND BAKING SODA. CUT IN BUTTER UNTIL MIXTURE IS CRUMBLY.
SAVE ONE CUP OF THE MIXTURE FOR TOPPING. STIR IN BUTTERMILK, MIXING
UNTIL WELL COMBINED. ADD RAISINS OR NUTS IF DESIRED. POUR INTO
GREASED PAN ( 9″ X 13″ ) AND SPRINKLE WITH TOPPING. BAKE AT 325 DEG
F. FOR 1 HOUR OR UNTIL TOOTHPICK COMES OUT CLEAN. THIS COFFEE CAKE
CAN BE MADE AHEAD AND FROZEN. KEEPS WELL WHEN FROZEN.
Yields
12 Servings