Old-fashioned Lemon-Nut Coffee Cake
MAKES ONE 8- OR 9-INCH-SQUARE CAKE
Coffee cakes were important for the mid-morning coffee breaks
taken by workers in the Midwestern fields. Although they have a
definite Old World character, they are not found anywhere in the Old World.
1 cup all-purpose flour
1A cup tightly packed light or dark brown sugar
V* cup granulated sugar
3/4 teaspoon baking powder
1A teaspoon baking soda
1/2 cup butter, chilled
1A cup chopped walnuts or pecans
1 egg
1A cup buttermilk
2 teaspoons freshly grated lemon rind or l/2 teaspoon lemon extract
Preheat oven to 350°F. Butter an 8- or 9-inch-square cake pan.
In a large mixing bowl, combine the flour, brown sugar, granulated
sugar, baking powder, and baking soda. Cut in the butter until
mixture resembles coarse crumbs. Add the nuts. Remove and reserve
1/3 cup of the mixture. In another bowl, beat the egg, buttermilk, and
lemon rind or lemon extract together. Stir the egg mixture into dry
ingredients. Do not overmix. Batter will not be smooth-looking. Turn
batter into the prepared cake pan. Sprinkle reserved crumb mixture
over the top. Bake 25 minutes, until golden. Serve warm.