I have mixed feelings about Daylight Savings Time. On one hand, I really love the long summer nights – there’s something so freeing about having 3 or 4 hours of daylight after work. On the other hand, twice a year I am left feeling like a zombie for a couple weeks while my sleep schedule adjusts. This past weekend, after the DST switch (the easy one – “fall back”), I woke up to discover that my husband had been transformed into a zombie with only two words in his vocabulary: Coffee Cake.
A few years ago I decided I was going to become an expert at all things brunch-pastry – coffee cakes, crumb cakes, scones, waffles, muffins, doughnuts, crisps, the works. During this time I mastered four different coffee cakes, and have served each of them many times since, always to rave reviews. This past weekend however, the problem with my favorites was that they all call for either sour cream or cream cheese, two dairy items I typically don’t have on hand. I ran a quick search on the web, and eventually landed on a few crumb cake recipes that used buttermilk. I didn’t have any buttermilk either, but remembered that in a pinch, regular milk and lemon juice will do, and was able to cobble together a recipe from there.
This is a great coffee cake for an autumn morning – the nutmeg and cinnamon combination is reminiscent of pumpkin spice, and baking it at 375 warms up the house a little! I served this warm and added cinnamon to my coffee to really tie it all together, but I think this would be delightful with a little chai tea as well.