Café Beaujolais Coffee Cake
Café Beaujolais Coffee Cake
I used to live in Mendocino, about 500 feet from Café Beaujolais. I used to eat breakfast there just for the coffee cake. I can’t even tell you what else they had on the menu. I’ve had a lot of coffee cakes in my life, but nothing that comes close to a warm piece of Café Beaujolais Coffee Cake, a fresh squeezed orange juice and a good cup of coffee.
Servings
12
Prep time
60 min
Ingredients
- 2 ¼ cups of all-purpose flour
- ½ tsp salt
- 2 tsps cinnamon
- ¼ tsp powdered ginger
- 1 cup firmly packed brown sugar
- ¾ cup of white sugar
- ¾ cup canola oil
- 1 cup chopped pecans
- 1 tsp baking soda
- 1 tsp baking powder
- 1 large egg, beaten
- 1 cup buttermilk
Preparation
Preheat oven to 350°
In a large bowl, mix the flour, salt, 1 teaspoon of the cinnamon, ginger, both sugars and canola oil. Remove three-fourths cup of this mixture and to it add the nuts and the remaining teaspoon of cinnamon. Mix well, and set aside to use as a topping.
To the remaining batter, add the baking soda, baking powder, egg and buttermilk. Mix to combine all the ingredients. Small lumps in the batter are OK.
Pour the batter into a well-greased 10” - 12” skillet. Sprinkle the topping mixture evenly over the surface.
Bake at 350° for 40-45 minutes.
Source: Adapted from
Morning Food: Breakfasts, Brunches, and More for Savoring the Best Part of the Day by Margaret S. Fox and John B. Bear.
