Café Beaujolais' Buttermilk-Cinnamon Coffeecake

2-1/4 cups flour
1 cup brown sugar, packed
¾ cup granulated sugar
2 teaspoons ground cinnamon, divided
½ teaspoon salt
¼ teaspoon ground ginger
¾ cup corn oil (or canola)
1 cup sliced almonds (or chopped pecans)
1 teaspoon baking powder
1 teaspoon baking soda
1 egg
1 cup buttermilk

Mix flour, brown sugar, granulated sugar, 1 teaspoon of the cinnamon, salt and ginger. Blend in oil until smooth.  Remove ¾ cup of the mixture and combine with almonds and the remaining 1 teaspoon cinnamon.  Mix and set aside.

To the remaining flour mixture, add baking powder, baking soda, egg and buttermilk.  Blend until smooth. Pour into buttered 13"x9" baking pan.  Sprinkle reserved nut mixture evenly over surface of batter. Bake at 350° for 35-40 minutes.  Place on pan on wire rack to cool. Cut into squares to serve.  Makes 8-12 servings.

Notes:  I use pecans with this recipe, and I also add another half teaspoon or so of the ground cinnamon.  Also - use real buttermilk.  I tried the powdered buttermilk several times, thinking how much more handy it was - but the flavor just doesn't match real buttermilk.  If you have to buy a quart of buttermilk, remember that it will store in your refrigerator for several weeks without a problem.  Use buttermilk for pancakes, biscuits, or my Black Devil's Food Cake recipe.

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Blueberry Coffeecake

3  cups flour
2 cups granulated sugar
1 cup butter
½ teaspoon ground allspice
1 Tablespoon baking powder
1 teaspoon salt
3 eggs, separated
1-1/2 cups milk
1 pint fresh blueberries (can use rhubarb instead)

Mix flour and sugar, cut in butter.  Set aside 1 cup of this mixture. Add allspice, baking powder and salt to the remainder of flour mixture. Beat egg yolks with the milk, blend into flour. Fold one cup blueberries into flour mixture.

Beat egg whites until stiff, gently fold into batter. Pour into greased and floured 13"x9" baking pan. Sprinkle remaining cup of blueberries on top, then sprinkle reserved flour-butter crumbs on top of berries.

Bake at 350° for 45-50 minutes. Makes one 13"x9" pan, or three 9" pie pans.

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Quick 'n' Easy Coffeecake
(Makes 2 coffeecakes *)

4 cups all-purpose flour
2/3 cup sugar
2 envelopes Fleischmann's RapidRise Yeast
1-1/2 teaspoons salt
1/2 cup water
1 cup milk
1/4 cup plus 2 Tablespoons butter
2 eggs, large

Sugar-Nut Topping (below)

In large bowl, combine 1 cup flour, the sugar, undissolved yeast, and salt. Heat water, milk and butter until very warm (120° to 130° F.) Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in remaining flour to make a stiff batter. Turn into 2 greased 9"x9" pans. Sprinkle evenly with Sugar-Nut Topping. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 350° F. for 20-25 minutes or until done. Remove from pans; cool on wire racks.

Sugar-Nut Topping

In small bowl, combine 1 cup firmly packed brown sugar and 1/4 cup softened butter. Stir until crumbly; add 1 cup chopped walnuts.

*One recipe also makes 1 coffeecake and 12 muffins, or it makes 24 muffins.

Recipe is from Fleischmann.

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