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The Grey Whale Inn

Fort Bragg, California

Specialty Recipe

Bailey's Buttermilk Coffee Cake

(The measurements in parentheses are for ease of mixing in a food processor. Put first seven ingredients into processor in the order given, then process each batch for about 1 to 2 minutes. Do three times.)

Ingredients:
2-1/4 cups brown sugar, lightly packed (3/4 cups brown sugar)
3 cups sugar (1 cup sugar)
1 Tablespoon nutmeg (1 teaspoon nutmeg)
1-1/2 teaspoon ground ginger (1/2 teaspoon ginger)
3/4 teaspoon salt (1/4 teaspoon salt)
7-1/2 cups all-purpose flour (2-1/2 cups flour)
2-1/4 cups salad oil (3/4 cup oil)
1 teaspoon cinnamon
1 Tablespoon baking soda
1 Tablespoon baking powder
3 cups buttermilk, warmed in microwave for about 2 minutes
6 eggs, warmed to room temperature

Preheat oven to 350 degrees. Put first seven ingredients in a large mixing bowl. Mix the three batches together with wooden spoon or your hands to insure that above ingredients are evenly distributed throughout. Remove 3/4 cup of mixture, put back in food processor work bowl. Add cinnamon and process until thoroughly mixed. Set aside to be used as topping.

In original mixing bowl, make a well in the center and put in baking powder and baking soda. Add the warmed buttermilk and beat, beginning at the center of the work bowl and working out to gradually incorporate the rest of the ingredients. Add eggs and beat until batter is smooth. Pour into the two greased and floured 12-inch tube pans. Sprinkle topping evenly over batter and gently pat with back of large spoon to insure topping stays on the cake. Bake for about 1-1/2 hours or until cake tests done. Cool 15 minutes in pans before turning out on wire racks.

Serves: 24 to 30. Makes: two cakes

  • You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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