3 hours ago
Tuesday, May 11, 2010
Searching thru the best of the LA Times recipes, I came across this 1985 favorite recipe for a cinnamon coffee cake from Cafe Beaujolais in Mendocino, California.
I wanted to see if anyone actually made this cake before I tried it.
When I googled the recipe, I found that many bloggers had made this cake with much success, so it was ok to proceed.
This is an easy does it cake.
Easy ingredients and simple to put together.
I didn't have buttermilk, so I used 1 cup of lowfat milk and added a tablespoon of fresh lemon juice to make my own buttermilk.
Cafe Beaujolais Buttermilk Cinnamon Coffee Cake: (adapted from the LA Times)
2 1/4 cups of flour
1 cup of brown sugar
3/4 cup of granulated sugar
1 + 1 teaspoons of cinnamon
1/2 tsp salt
1/4 tsp ground ginger
3/4 cup of canola oil
1 cup of sliced almonds
1 teaspoon baking powder
1 teaspoon baking soda
1 cup buttermilk
Mix flour, brown sugar, granulated sugar, 1 teaspoon cinnamon, salt and ginger. Blend in oil until smooth.
Remove 3/4 cup mixture and combine with almonds and remaining 1 teaspoon cinnamon into a seperate bowl.
Mix and set aside. This will be your topping.
To remaining flour mixture, add baking powder, baking soda, egg and buttermilk. Blend until smooth. Pour into buttered 13x9 inch baking pan.
Add almond topping and distribute evenly.
Bake in a 350F oven for 30-35 minutes.
Cool on a rack.
This smelled incredible and had a wonderful moist crumb and crunchy topping.
We loved this simple cake.
Delicious with a cup of coffee, an after school snack, morning breakfast, late night snack with milk.....do I really need a reason to eat this cake?