This is a yummy family recipe that I like to make Christmas mornings.
- Carbohydrate 78.421206 g
- Cholesterol 7.526 mg
- Fat 2.68243 g
- Fiber 1.53688001184464 g
- Protein 7.445796 g
- Saturated Fat 1.476916 g
- Serving Size 1 1 Serving (154g)
- Sodium 64.5392 mg
- Sugar 76.8843259881554 g
- Trans Fat 0.2956032 g
- Calories 366 calories
Step-by-step
- Sift dry ingredients together.
- Add butter and blend with a pastry blender.
- Save 1 cup of this for the topping.
- Add buttermilk, to which you have added the soda and stirred it – you can watch it rise up in volume!
- Stir it until it is mixed pretty much; do NOT use a mixer.
- Sprinkle topping over and bake in a greased 9 x 13†pan at 350° for about 45 minutes.
A high-rising crumb topping meets a tender, spiced interior yielding a fragrant slice dominated by warm cinnamon and nutmeg aromatics. Cold winter mornings often call for spiced pastries, and the heavy presence of aromatic spices provides a deeply comforting profile that pairs well with morning coffee. Understanding the underlying chemistry ensures the final structure remains light rather than heavy.
The Science of the Crumb
Acidic buttermilk reacts with baking soda to generate carbon dioxide gas rapidly, which expands the batter during baking. Gentle hand-mixing prevents gluten overdevelopment, keeping the crumb tender. Reserve one cup of the initial flour, sugar, butter, and spice mixture before adding the dairy to create a coarse streusel topping that bakes into a crisp contrast against the soft cake beneath. Use a pastry blender to cut the softened butter evenly into the dry goods until the mixture resembles coarse cornmeal. Baking proceeds at 350 degrees Fahrenheit for approximately 45 minutes until a toothpick inserted into the center emerges clean.
- Avoid electric mixers, as mechanical over-mixing develops too much gluten and yields a tough, rubbery texture.
- Substitute regular milk with lemon juice or vinegar if commercial buttermilk is unavailable, measuring one tablespoon of acid per cup of milk and letting it rest for five minutes.
- Grease the 9x13-inch baking pan thoroughly with butter or parchment paper to prevent the high-sugar batter from sticking during removal.
