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.