Recently at my turn hosting August Bunco, I baked Haley’s Buttermilk Pie. As luck would have it, the grocery had only half gallon cartons of buttermilk…….hmmm, what to do with the remainder of that buttermilk? Bake my favorite coffee cake, of course, for the upcoming Labor Day weekend.
When Chris took a “Skills for Living” class in school (Home Economics is what we called it), he was responsible for preparing a favorite recipe in class. The Sunday Breakfast Cake was perfect, it takes about 10 minutes to throw together, then 25 to 30 minutes to bake, allowing the class to enjoy before the bell rang.
Marbleizing the sugar mixture through the batter creates a cinnamon, brown sugar ribbon and crunchy topping to sink your teeth into. Pecans thrown into the topping create an additional layer of crunch, if desired.
Happy Labor Day!
Sunday Breakfast Cake
Ingredients
1 1/4 cup sugar (divided)
1/2 cup butter softened
2 eggs
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups all purpose flour
1/2 cup brown sugar (packed)
1 tablespoon cinnamon
1 cup buttermilk
1 teaspoon vanilla
Directions
- Preheat oven to 350 degrees F
- In small bowl, mix together baking soda, baking powder, salt and flour, set aside
- To make topping, combine 1/4 cup sugar, brown sugar and cinnamon
- Cream 1 cup sugar and butter
- Add eggs and mix well
- Add flour mixture
- Add buttermilk and vanilla and mix well
- Pour 1/2 of the batter in prepared 9 x 13 inch baking dish and top with 1/2 of cinnamon mixture
- Spread remaining batter, top with remainder of cinnamon mixture
- Marbleize with knife
- Bake 25 to 30 minutes
*To marbleize, run the blade of the knife back and forth through the batter
