The brand of buttermilk I buy (whole fat) only comes in a quart container. Unless I’m planning on making lots of pancakes or waffles, many times that leaves me with a bunch of buttermilk I need to use before it goes bad. In searching for a recipe that uses a considerable amount of buttermilk, I ran across this one. Ironically enough, I found it on the Cooking Light forums.
It’s a beautiful coffee cake. My mom loves it so much that she immediately asked me for the recipe. I think the streusel is my favorite part.
Hoosier Amish Cake
recipe courtesy Cooking Light Community Forums
1 cup butter
2 cups brown sugar
2 cups buttermilk
2 tsp baking soda
3 cups all-purpose flour
1 tsp vanilla
1 tsp cinnamon
Streusel:
6 tbsps butter — softened
2/3 c brown sugar
2/3 c flour
Cream the butter and brown sugar . Add buttermilk and baking soda; mix well to combine. (batter will look somewhat curdled.) Add flour, vanilla and cinnamon. Stir until combined. Pour into greased and floured 13×9 pan.
Make the streusel: Use a pastry blender to cut brown sugar and flour into butter to make coarse crumbs. (if no pastry blender is available, just use a mixer. no big deal.) Sprinkle streusel evenly over batter. Bake at 350 for 40-45 minutes.
July 24th, 2010 at 4:14 pm
mmmm sounds so delicious……….and i love that the recipe called for buttermilk……..hey its only my second day at blogspot………..still just finding my way around………….I love the crumbly texture of the cake……….I think I might try some.
July 25th, 2010 at 9:55 pm
NOM NOM NOM!
November 30th, -0001 at 12:00 am
After I saw this post I made it the evening before I went to visit my parents. We had this and coffee the first morning I was home and it is delicious! The day you bake it- it is tangy from the buttermilk, but a day or 2 after it's really fantastic. Thanks for the recipe!
November 30th, -0001 at 12:00 am
Yummy good!! Very moist. And, yes, I found this cake better after a 24 hour rest. I've been told
this cake recipe needs to be placed in the favorites section of the family cookbook. Thank you
for publishing this.
May 22nd, 2012 at 2:16 am
Confused: "it's a beautiful coffee cake" ?????
November 13th, 2012 at 1:02 am
I have the same recipe for the cake from a cookbook I bought about 30 years ago. The streusel topping is different, though. It calls for 6T softened butter, 4 T milk, 1c brown sugar, 1/2 c nuts. Spread mixture on cake then return to oven til bubbly, about one minute. It’s really good, too.