Buttermilk Coffee Cake
Ingredients:
1 ¼ cups all-purpose flour
¾ cup packed brown sugar
¼ teaspoon salt
⅓ cup butter
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon cinnamon
¼ teaspoon nutmeg
⅔ cup buttermilk
1 egg, beaten
¼ cup chopped pecans
Method:
Combine flour, sugar, and salt.
Cut in butter with a pastry blender or fork until crumbly; set aside ¼ cup crumb mixture.
To remaining crumb mixture, add baking powder, baking soda, cinnamon and nutmeg; mix well.
Add buttermilk and egg; mix well.
Spread batter in a greased 2-quart oblong or 8-inch square baking dish.
Combine reserved crumb mixture and nuts; sprinkle evenly over batter.
Place dish on non-stick metal tray.
Cook according to your Advantium model's cooking settings or until toothpick inserted in center comes out clean.
Serve warm.
Cooking Settings:
Advantium:
Settings:
Time:
Tray Type:
120 Over the Range
U=Med L=Hi
18 minutes
Metal Tray
120 Wall Oven
U=Med L=Hi
16 minutes
Metal Tray
240 Over the Range
U=5 M=3 L=5
9 minutes
Metal Tray
240 Wall Oven
U=5 M=3 L=5
9 minutes
Metal Tray
240 Wall Oven with Convection
U=3 M=1 L=6 C=7
18 minutes
Metal Tray