My Cowboy is a picky eater. He wants “Man Food”, fill-yer-belly-and-keep-it-full dishes, and also wants to know exactly what’s in it. Things like quiche and crepes and fru-fru delicacies make him turn up his nose!
In fact, if I were to tell him that this is actually called “Coffee Cake”, he’d probably not eat it, either. So I just tell him it’s “breakfast”, and he eats it. It’s also got simple ingredients, so he doesn’t feel the need to dissect it before he tries a bite. The fact that he does NOT like coffee would not help sell it to him as Coffee Cake, either.
So we’ll just let its name be our little secret, and here’s how you make it . . .
Cowboy Coffee Cake
2 1/2 cups flour
1/2 teaspoon salt
2 cups brown sugar
2/3 cup shortening (I use Crisco)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup buttermilk
2 well-beaten eggs
Combine flour, salt, sugar, and shortening; mix till crumbly. Reserve 1/2 cup of this mixture. To the remaining crumbs, add baking powder, baking soda, cinnamon, and nutmeg; mix thoroughly. Add buttermilk and eggs; mix well.
Pour into 2 well-greased pie plates; sprinkle with reserved crumbs. Chopped nuts and cinnamon may be sprinkled over the crumbs, if you like.
Bake at 375 degrees for 25-30 minutes.
This makes TWO coffee cakes. You can easily split the recipe in half, if you don’t have too many hungry cowboys to feed.