Coffeecake!

Since it is Memorial Day weekend and some time off from teaching I am wallowing in just doing things for fun at home. It's so nice to have the time to open a cookbook and try something new. Well, sort of new. First of all, when I saw this recipe in the Better Homes and Garden cookbook (you know, the red and white plaid one) I thought it looked familiar. I remember this as Cowboy Coffeecake from my Home Economics class way back in High School. Don't know why it's called that, but the recipe in the cookbook is simply Buttermilk Coffeecake. Simple, very moist and delicious. I was thinking, wouldn't this be great with some cut-up rhubarb in it? Perhaps next time.....

Buttermilk Coffeecake
Cut in butter with a pastry cutter until small crumbs ( toss it into the food processor and it
makes quick order of this step)
2 1/2 cups all-purpose flour
1 1/2 cups packed brown sugar
1/2 tsp. salt
2/3 cup butter
In a separate bowl, put aside 1/2 cup of the crumb mixture and combine with 1/2 cup nuts
( I use pecans)
Stir into the remaining crumb mixture:
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
In a separate bowl, combine these two ingredients and then add (all at once) to the flour mixture:
2 eggs, beaten
1 1/3 cups buttermilk or sour milk
Pour into a greased 13 x 9 pan. Sprinkle the topping over the batter. Bake at 350 degrees for 35 to 40
minutes.I like to combine about 1 cup of confectioner's sugar and 2-3 Tbs. Half and half and drizzle
it over the top of the coffeecake when it has cooled slightly.
That was breakfast.