3 c FLOUR 2 1/2 ts BAKING SODA
2 c SUGAR 1 c BUTTERMILK
1 ts CINNAMON 1 c RAISINS OR CHOPPED NUTS **
1/4 ts GROUND CLOVES
** — OPTIONAL
—–
IN A LARGE BOWL COMBINE FLOUR, SUGAR, CINNAMON, CLOVES, SALT AND BAKING
SODA. CUT IN BUTTER UNTIL MIXTURE IS CRUMBLY. SAVE ONE CUP OF THE MIXTURE
FOR TOPPING. STIR IN BUTTERMILK, MIXING UNTIL WELL COMBINED. ADD RAISINS
OR NUTS IF DESIRED. POUR INTO GREASED PAN ( 9″ X 13″ ) AND SPRINKLE WITH
TOPPING. BAKE AT 325 DEG F. FOR 1 HOUR OR UNTIL TOOTHPICK COMES OUT CLEAN.
THIS COFFEE CAKE CAN BE MADE AHEAD AND FROZEN. KEEPS WELL WHEN FROZEN.
Yields
12 servings