SAN DIEGO (CBS 8) - Mother's Day is this weekend, so I would like to share one of my mother's recipes. This particular recipe is one my mother used to make for brunch on Sundays or for company. Whatever the reason for the special treat, the cake was always devoured in a matter of minutes.
When I began making this recipe myself I made a few changes to some of the ingredients. My mother put walnuts in hers and I mix both walnuts and pecans in mine. Also, the original version is made with brewed coffee, but I opted to use buttermilk in mine instead, which makes this version a little moister. This would be great baked in a muffin tin for individual servings for brunch. Enjoy!
3 cups flour
1 cup light or dark brown sugar
1 cup granulated sugar
2 tsp cinnamon
1/2 tsp salt
1/2 tsp all spice
1 cup butter, softened
1 cup coarse chopped pecans
1cup coarse chopped walnuts
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 1/4 cups buttermilk
1cup powder sugar
1 tsp vanilla
Pinch of salt
3 tbsp milk or cream
Mix flour, brown sugar, white sugar, 1 tsp cinnamon, salt, and all spice. Using electric mixer, blend in butter. Remove 1 cup of the mixture and combine it with the nuts and remaining teaspoon of cinnamon. Mix and set aside (this portion is the streusel that will go in the middle and on top of the cake). To remaining flour mixture add baking powder, baking soda, eggs and buttermilk. Blend until smooth. Spread half of batter into a greased 13x9x2 pan and sprinkle with half of the Streusel. Top with remaining batter; sprinkle with remaining streusel. Bake until toothpick comes out clean, about 35-40 minutes.
Place powdered sugar, vanilla, milk and salt in a mixing bowl and stir until all ingredients are combined. Drizzle over cooled coffee cake.
*This can be made the day before and doesn't require refrigeration.
*If you will be making for a large group, bake in muffin tins instead.
*Exchange the allspice for ginger and serve warm with peaches and cream.
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