Buttermilk Coffee Cake

2 1/2 cups all purpose flour
1 cup brown sugar
1/2 tsp salt
2/3 cup butter
2 tsp baking powder
1/2 tsp baking soda
1 tsp SplenDishes Pumpkin Pie Blend
2 eggs, beaten
1 1/3 cups buttermilk*
Preheat oven to 350 degrees(f) and grease 13x9 baking pan.
Combine flour, brown sugar and salt. Cut in butter until it size of peas. Set aside 1/2 cup of mixture. Stir in baking powder, baking soda and Pumpkin Pie blend.
Combine eggs and buttermilk then pour into flour mixture. Spoon batter into prepared pan and sprinkle remaining flour mixture over top.
Bake for 35-40 minutes or until toothpick comes out clean from center. Don't forget to slather some butter on 
*If you don't have buttermilk (which I didn't), you can mix together 1Tbs vinegar per 1 cup milk, let sit for 5 minutes, the use!

Shonali Thomas
Shonali Thomas


Originally from Sonoma County, Shonali's love of food began at a young age in her backyard “mud kitchen”. She published her first cookbook, Shonal’s Kitchen, The Eclectic Home Chef in 2007. She then began experimenting with different spices and started creating blends to cook with. In 2009, SplenDishes by Shonali was born and since then she has expanded her product line to carry gourmet sauces, spice blends, mustards, jams, jellies, chutneys and specialty items. You can find SplenDishes products at local farmers markets, on the shelves of local gourmet grocery stores and online at SplenDishes.com.

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