Dutch Oven Buttermilk Cowboy Coffee Cake
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- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Directions
2 1/2 C All-Purpose Flour 3/4 C Brown Sugar, packed 3/4 c Splenda Brown Sugar Blend1/2 t Sea Salt 2/3 C Butter2 t Baking powder 1/2 t Baking soda 1 t Ground Cinnamon 1/2 t Ground Nutmeg 2 Eggs, beaten 1 1/3 C Low fat Buttermilk 1/2 c Chopped Nuts
Lightly oil or spray 12 inch dutch oven. Line with parchment paper.
In a medium bowl, combine flour, brown sugar, and salt. Cut in butter or shortening until mixture resembles coarse crumbs; set aside 1/2 cup of crumb mixture.
Stir baking powder, baking soda, cinnamon and nutmeg into remaining crumb mixture.
Add eggs and buttermilk to flour mixture and mix just until combined.
Spoon batter into prepared dutch oven. Combine reserved crumb mixture with nuts (if desired) and sprinkle over batter.
Bake at 375 degrees for 30-35 minutes or until tester comes out clean.
Let cool in dutch oven for 10-15 minutes before removing. Serve warm.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user VEHAMILTON1.
In a medium bowl, combine flour, brown sugar, and salt. Cut in butter or shortening until mixture resembles coarse crumbs; set aside 1/2 cup of crumb mixture.
Stir baking powder, baking soda, cinnamon and nutmeg into remaining crumb mixture.
Add eggs and buttermilk to flour mixture and mix just until combined.
Spoon batter into prepared dutch oven. Combine reserved crumb mixture with nuts (if desired) and sprinkle over batter.
Bake at 375 degrees for 30-35 minutes or until tester comes out clean.
Let cool in dutch oven for 10-15 minutes before removing. Serve warm.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user VEHAMILTON1.
Nutritional Info Amount Per Serving
- Calories: 373.5
- Total Fat: 18.8 g
- Cholesterol: 181.8 mg
- Sodium: 466.0 mg
- Total Carbs: 46.2 g
- Dietary Fiber: 1.0 g
- Protein: 9.9 g
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