I know January technically marks the New Year; but in my mind, it’s actually fall that starts the beginning of our next rotation around the sun. Maybe it’s because school starts in the fall; but my whole life, the fall season has always felt full of potential. It’s the start of something brand new, a chance for change, where anything, especially something exciting could happen any minute. I’ve always loved that feeling, the pleasant tension of waiting for something exciting. It makes everything you do, even ordinary things feel special. Admittedly, a lot of good things have happened to me in the fall, for example meeting my husband, which has only served to reenforce this notion of mine. It also probably doesn’t hurt that I’m a September baby. Birthdays always do feel exciting and special especially when you’re a kid, don’t they? On top of that wonderful feeling of potential, there is the fantastic weather. Come on, how can you not love fall weather? Clichéd though it is the crisp air really is lovely and the leaves falling really are beautiful. I also love how it’s cooled down enough to break out your new jeans and cute boots (birthday gifts of course). Oh, and the food! The food might be best of all. You certainly must admit fall food is wonderful. Fall means it’s time to break out you best hearty pasta dishes, yeasty breads, warming soups, and sweet treats like today’s Buttermilk and Brown Sugar Coffee Cake.
I know I mentioned in my last post that I’m working on eating healthier, and coffee cake isn’t the healthiest food on the planet, but guys, I just can’t give up my baking habit. I’ve noticed when I’m stressed, board, or otherwise in an off mood, I bake and it totally makes me feel better. There’s something chill about baking. I can zone out while I work and by the end of it I just find myself way less grumpy. I don’t know why it works but it totally does; and on the off hand chance it doesn’t work I have a cake to eat, so that usually clears up any residual bad mood rather quickly. Plus, like I mentioned before it’s fall now. It’s a rule or something that you have to bake a coffee cake to welcome fall. You’ll be proud of me though, I only ate one, yes, count it !one! piece of this coffee cake. Instead of keeping my grumpy baking efforts at home, I packed it up and brought it to church this week. I’ve gota say this is a minor miracle because, Ohhh baby this coffee cake! Make this coffee cake and I’m pretty sure something amazing will happen. At least eating it will be amazing.
Buttermilk for a moist, rich cake crumb. Brown sugar for that perfect sweetness. Just a touch of cinnamon, because we don’t want to overwhelm and mask the other flavors; but it’s fall and cinnamon=fall, right? A vanilla and toasted pecan crumble a top, because toasted pecans are one of the most tasty foods on the planet and of course make anything taste even better. Oats sprinkled over the top of things for a little texture. And the crowning glory, gooey, drippy, brown sugar icing. Let me tell you my friends this coffee cake is a perfect way to start of fall.
- 8 tablespoons butter
- 1 and 1/3 cup brown sugar lightly packed
- 2 eggs
- 2 cups buttermilk
- 4 cups all purpose flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup all purpose flour
- 1/2 cup pecan pieces
- 1/4 cup quick oats
- 3/4 cup sugar
- 8 tablespoons butter
- 1/2 cup brown sugar
- 2-3 teaspoons cream or milk
- 1 teaspoon cinnamon
- 1. Preheat the oven to 350*. Grease a 10" springform pan and set aside.
- 2. In the bowl of a stand mixer cream together the butter and brown sugar.
- 3. In a separate bowl sift together the flour, baking powder, baking soda, and salt.
- 4. Add the eggs, buttermilk, flour mixture, and cinnamon to the mixing bowl. Mix well to combine. Pour batter into the prepared springform pan and set aside.
- 1. Add the flour, pecans, oats, and sugar to a small bowl. Use a fork to mix well.
- 2. Cut the butter into the flour mixture. Use the fork to mix until a medium sized pebbly mixture is formed.
- 3. Add the crumb mixture to the top of the cake batter in the spring form pan.
- 1. Bake at 350* for 40-45 minutes or until a toothpick inserted in the cake comes clean and the crumble top is lightly golden brown.
- 1. In a small sauce pan, oven low heat, add the brown sugar, cinnamon, and cream. Stir regularly until all ingredients have melted together. Glaze the cake liberally. Allow the glaze to cool before serving.