I’m really obsessed with walnuts. Have you noticed? Being the “Nutty” Nutritionist my goal is to post more nut-centric recipes. Nutty is supposed to represent both my personality (quirky but NOT crazy) and my love for nuts (the food kind).
In an attempt to not waste food I wanted to make something with buttermilk; because I know I’m never going to use the rest of the buttermilk that was leftover from those dang cauliflower wings. While browsing the California Walnut site I came across this recipe and I knew it was exactly what I needed to make! A delicious coffee cake that calls for both buttermilk and walnuts, yes please!
Buttermilk sounds like it’s kind of a gross high fat food. It’s true that it doesn’t smell good, but otherwise, it’s not gross, and not high in fat. It got it’s name because originally it was made from the milk that was leftover after churning butter. Buttermilk is made from low-fat or reduced fat milk that has live cultures added to ferment it. That means buttermilk is a probiotic food, just like that yogurt they are always advertising on T.V. It can help populate your gut with beneficial bacteria. Moral of the story, don’t be afraid of buttermilk, it doesn’t contain butter and it’s actually good for you. I think my Grandpa is giving me a heaven high-five right now. (He was always drinking buttermilk and touting it’s health benefits).
If you don’t have buttermilk and still want to try this recipe you can make it super quick at home with regular milk. Just add 1 tablespoon lemon juice or white vinegar to milk, let sit for 5-10 minutes, and bam! You have buttermilk.
This coffee cake is moist and fluffy with a perfect crumble top. It has a slight orange flavor that makes your taste buds curious, but it is not overpowering. The original recipe is from California Walnuts. I changed it just a bit by slightly reducing the sugar and replacing the ginger with allspice.
- 2¼ cups flour
- ¾ cup brown sugar
- ¾ cup granulated sugar
- 2 tsp cinnamon, divided
- ½ tsp salt
- ¼ tsp allspice
- 1 tbsp orange zest
- ¾ cup vegetable oil
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup buttermilk
- 1 egg
- 1 cup chopped walnuts
- preheat oven to 350 F.
- sift together into a large bowl flours, sugars, 1 tsp cinnamon, salt and allspice. Stir in orange zest and oil until mixture is moist. Reserve ¾ cup of the flour mixture in a small bowl, set aside (save for topping)
- Stir baking powder and baking soda into main flour mixture. Beat together buttermilk and egg. Add to cake batter and mix until just combined (do not over mix). Pour batter into a lightly greased 9 x 13-inch baking pan.Combine reserved flour mixture with walnuts and remaining cinnamon. Sprinkle evenly over cake batter.
- Bake 40 minutes until center springs back or toothpick comes out clean when inserted in middle. Cool completely before serving.