Thursday, September 26, 2013

St. James Coffee Cake from Penzeys

I made this coffee cake Labor Day weekend to bring to my aunt's house, who was hosting a small get together at the Jersey shore.  It's from a Penzeys catalog, so you know it's going to be good.  :)

Here's what you'll need:
  • 3 cups flour
  • 2 cups sugar
  • 1/2 teaspoon Penzeys Cinnamon (best cinnamon ever!)
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 3/4 cup butter
  • 2 cups buttermilk
  • 1 teaspoon baking soda
  • 1 cup raisins (or currants)
  • 1 cup chopped nuts, I believe I used hazelnuts
Preheat oven to 350 degrees.  In a medium bowl, combine the flour, sugar, and spices.  Cut or rub in the butter until the mixture resembles corn meal.
Reserve 1/2 cup of the mixture.  In a second bowl, combine buttermilk and baking soda.  Pour this into the remaining crumb mixture in halves, beating thoroughly after each addition.
Stir in the raisins and nuts.  Spread the batter into a greased and floured 9"x13" pan.  Sprinkle the reserved crumb mixture over the top.
Bake at 350 degrees for 1 hour until brown and springy when touched or until a toothpick inserted into the cake comes out clean.


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