So, I don’t drink coffee. But I used to love it, though. So much so that when my husband and I were about to get on a plane to the Bahamas, I absolutely HAD to stop by Starbucks and get a coffee, even though the flight was already boarding and we were cutting it pretty close. I don’t think he was very happy with me at that point and looking back I’m a bit embarrassed that I insisted on it. When I was living in New York, even if I was running late (are you sensing a pattern here?), I would stop by my favorite coffee shop in the East Village, Mud, and get a ginormous cup of hot coffee for $2, even if it was in the dead heat of summer. I always felt like the East Village Hipsters were questioning what I was doing there in my dorky lawyer suit from Banana Republic, while they had on their skinny jeans and vintage rocker t-shirts. Still, I was loyal, even if I was out of place in the ‘hood, and I missed MUD dearly when I left New York.
Now I’m totally hooked on tea. Before I met my husband, I associated hot tea with a sad little tea bag, lacking any sort of great flavor. He introduced me the world of loose teas and I have fallen fast and hard for all things tea. At first, I missed the jolt that coffee gave me ~ don’t get me wrong, coffee wakes you up like nothing else. But, it was making me pretty jumpy and frankly just wasn’t agreeing with me stomach-wise. I started trying different kinds of tea and found that black teas give me that energy boost that I need without the side effects that I get from coffee. Plus, there are all kinds of loose teas out there that have great flavor depending on your taste buds. Sometimes I feel like we are keeping Teavana in business with our mass quantities of tea ordering.
Which brings me to my recipe today. Yup, its a coffee cake, even though I don’t drink coffee. Coffee cake has always intimated me. You walk into a coffee shop and see those big fluffy pieces of cake with perfect crumb toppings and somehow it bridges the gap between breakfast/snack/dessert all at once. I was wary of giving it a go, but I’m super happy that I tried because the result is really delicious.
This coffee cake is light and fluffy because of the buttermilk, with a hint of cinnamon and sweetness from the brown sugar. I was also really happy with the way the topping baked into the cake ~ I have had mixed results with that in the past. And I couldn’t resist putting chocolate chips on top because I like a little chocolate with my sweets. You could totally do mini chocolate chips or chopped up nuts instead.
Buttermilk Coffee Cake with Chocolate Chip Crumble Topping (barely adapted from Better Homes and Gardens New Cookbook)
What You’ll Need:
2 and 1/2 cups of all-purpose flour
1 and 1/2 cups packed brown sugar
1/2 tsp salt
2/3 cup butter
2 tsps baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 eggs, beaten
1 and 1/3 cup buttermilk
1/2 cup semi-sweet chocolate chips
What You’ll Do:
1. Preheat oven to 350 degrees. Grease the bottom and sides of a 13 by 9 by 2 inch baking pan and set aside. In a large bowl, combine flour, brown sugar and salt. Cut butter into small cubes. Mix in butter until mixture resembles coarse crumbs. I just used my hands here ~ nothing fancy. Set aside 1/2 cup. Stir baking powder, baking soda, cinnamon, and nutmeg into remaining crumb mixture.
2. In a medium bowl combine eggs and buttermilk. Add egg mixture all at once to the flour mixture, and stir until the flour mixture is just combined, careful not to over mix. Pour the batter into the prepared pan. Combine the reserved crumb mixture and chocolate chips. If you feel the crumb mixture is too loose, you could add a little butter here and mix again with your hands. Sprinkle the crumb mixture over the batter.
3. Bake for 35 minutes and then check to see if a wooden toothpick inserted near the center comes out clean. Allow to cool slightly before serving. And then enjoy!!
Whether you drink coffee or tea (or neither), this coffee cake is easy to put together and very tasty. I hope you enjoy! OH and happy almost weekend!!