In this salad, the sweet orange is balanced with the salty kalamata olives. The tart orange vinaigrette ties everything together.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 3 cups all-purpose flour
- 1 cup brown sugar
- 1 cup white sugar
- 1 cup butter, softened
- ¼ teaspoon salt
- 1 cup buttermilk
- 2 eggs, beaten
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- Mix flour, brown sugar, white sugar, butter, and salt together in a bowl until crumbly. Measure 1 cup mixture and set aside for later use.
- Stir buttermilk, eggs, and baking soda into crumbly mixture until batter is smooth. Pour batter into the prepared baking dish. Sprinkle reserved crumbly mixture over top of batter; top with cinnamon.
- Bake in the preheated oven until a toothpick inserted in the middle comes out clean, 45 to 50 minutes.
Nutrition Facts
| Calories | 380 kcal |
| Carbohydrate | 54 g |
| Cholesterol | 73 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 10 g |
| Sodium | 299 mg |
| Sugars | 30 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
I followed the recipe except for one change, I added cinnamon to the batter after I took out the one cup for the topping! My family loved it!! Have made it twice in less than four days! Thanks for the amazing recipe!
Made it for a class project and everyone loved it. It tastes best when warm. I think I’ll make it again pretty soon because it was great.
I followed the advice of other reviewers by adding 1 tsp of vanilla, mixing the cinnamon into the crumbly topping, and baking for 35 minutes. I also lessened the white and brown sugar from 1 cup each to 3/4 cups each. I’ve made this several times. We love this coffee cake!
Personally i would just buy the Krusteaze mix. it taste better and is far cheaper considering this recipe calls for two sticks of butter. Not that this recipe taste bad its fine.
I had to make 3 different coffee cakes for a breakfast carry-in at school. This was a nice basic recipe. It was best warm from the oven, but once completely cool, it didn’t have near the flavor it does when served warm. I did really enjoy the crunchy topping.
This is a wonderful basic coffee cake, delicious warm from the oven with fresh strawberries. I added a little vanilla for warmth.
Delicious coffee cake.. and very easy to make. Also, the topping was perfect & crunchy & the inside was very moist and tasty. Thanks for posting!
This recipe is definitely a keeper! I like that it’s not overly sweet as many coffee cakes are. I pulsed the ingredients together with my food processor and it came out great. I only baked it for 35 minutes and it was perfect. The only thing I would do differently is mix the cinnamon into the topping before sprinkling on top for more even distribution.
Followed the recipe except I substituted Truvia Baking Blend for the white sugar. The recipe doesn’t state to use a mixer or to mix by hand. I used the KA mixer on the “Stir” setting, which was a lot easier than mixing by hand, and it had a nice crumbly texture. Set the timer for 45 minutes, and it was overdone which unfortunately resulted in a somewhat dry cake. It just wasn’t as moist as I expected, particularly since it had buttermilk in it. Granted, this may be an issue with the temp of my oven, but in the future, I’ll start checking for doneness at about 35 minutes. I also will add 1 tsp of baking powder, as I would have liked more rise on the cake. On the positive side, really enjoyed the flavor of this simple coffee cake, and I will make it again.