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Source: The Star Of Texas Cookbook

Cowboy Coffee Cake
Great for Sunday brunch.
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Serves: 15 to 20
Prep Time: 15 minutes
Cook Time: 45 minutes
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2 1/2 cups all-purpose flour
1 1/2 cups light brown sugar, firmly packed
1/2 cup + 2 tablespoons sugar
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
3/4 cup butter, softened
1 cup coarsely chopped walnuts or pecans
1/4 heaping teaspoon nutmeg
1 teaspoon baking soda
1 egg
1 cup buttermilk

Preheat oven to 350 degrees F. Butter and flour a 13 x 9 x 2-inch pan. Combine flour, brown sugar, 1/2 cup of the sugar, salt, and 1 teaspoon of the cinnamon in a mixing bowl. With mixer on low speed, blend in butter until mixture is crumbly. Remove 1 1/2 cups crumb mixture and mix with nuts. Press 1 1/4 cups nut mixture into bottom of pan. Take 1/4 cup of the nut mixture and add the remaining 1/2 teaspoon cinnamon, nutmeg, and 2 tablespoons sugar. Set aside for topping. Mix the remaining cup of the nut mixture into the remaining crumb mixture and add baking soda, egg, and buttermilk. Mix at medium speed for 1/2 minute. Pour batter over crumb mixture in pan. Sprinkle with reserved topping. Bake for 40 to 45 minutes. Serve warm or at room temperature. Freezes well.

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