This is a delicious coffee cake that is both crumbly and moist.
Italian Coffee Cake
2.5 cups flour
3/4 cup sugar
1 cup brown sugar
1 teaspoon salt
Mix these four ingredients thoroughly and then add 3/4 cup of butter. Work the butter in with your fingers to make a crumbly mixture. Set aside 1 cup of mixture for the topping and to the remaining, add the following ingredients:
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon nutmeg
1 cup buttermilk
1 egg
Thoroughly mix by hand so that all ingredients are fully incorporated.
Pour into a greased pan. The original recipe calls for a 14 x 10 x 3/4 inch cookie sheet but I use my 9 x 13 Pyrex baking dish.
Add 1 teaspoon of cinnamon and 3/4 cup of nuts to your crumb mixture and sprinkle the mixture over the top of the cake. Bake in 350 degree oven until cooked through but be careful not to overbake. (About 20 minutes)
Variation: Instead of adding the nuts and cinnamon to the crumb mixture, add them to the cake itself. Sprinkle the crumb mixture (minus nuts and cinnamon) over the top of the cake as directed in the recipe and bake.
