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Buttermilk-Walnut Coffee Cake with Orange Essence
Courtesy of Walnut Marketing Board
Prep Time: 15 Min.
Cook Time: 40-45 Min.
What you need:
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+ 2 1/4 c. flour
+ 2 tsp. ground cinnamon, divided
+ 1/2 tsp. salt
+ 1/4 tsp. ground ginger
+ 1 c. light brown sugar
+ 3/4 c. granulated sugar
+ 2 Tbsp. freshly grated orange zest
+ 3/4 c. vegetable oil
+ 1 c. chopped California walnuts
+ 1 tsp. baking powder
+ 1 tsp. baking soda
+ 1 c. buttermilk
+ 1 egg
What to do:
1. Preheat oven to 350°F. Grease a 13 x 9 in. baking pan or coat with nonstick cooking spray.
2. Combine flour, 1 tsp. of the cinnamon, the salt and ginger and sift together into a large bowl. Add the brown sugar and granulated sugar and stir until the sugars are mixed evenly with the flour. Add the orange zest and oil and stir until the mixture is damp and crumbly.
3. Remove 3/4 c. of the crumbly mixture to a small bowl and add the walnuts and the remaining 1 tsp. cinnamon. Set aside, to use for topping later.
4. Add the baking powder and baking soda to the mixture in the large bowl, then stir and toss to combine. 5. In a separate bowl, beat together buttermilk and egg, add to the flour mixture. Stir just until the batter is blended; do not overmix, some lumps are okay. Pour into the prepared baking pan and sprinkle evenly with the reserved topping mixture. Bake 40-45 min., or until the center of the cake springs back when pressed lightly, or a toothpick inserted in the middle comes out clean.
Makes one 13 x 9 in. coffee cake, 20 servings
Calories: 250; Total Fat: 13g; Saturated Fat: 1g; Cholesterol: 10mg; Total Carbs: 31g; Fiber: 1g; Protein: 3g; Sodium: 160mg;