This coffee cake has been a breakfast/brunch staple in my family for as long as I can remember. One of my Mom’s ace in the hole recipes, I’ve seen her whip one up in a moment’s notice for unexpected house guests, countless potlucks and even as a last minute housewarming gift. With an incredibly moist ginger and cinnamon-spiced buttermilk cake base, it’s the crumbly sweet topping of chopped pecans and brown sugar that makes this recipe a true standout. Having been lucky enough to try the genuine article from Margaret Fox’s, Cafe Beaujolais in Mendocino when I was a kid, I can confirm that the homemade version lives up to it’s legendary roots — not bad for a recipe that can be put together from start to finish in just under an hour.
A definite crowd-pleaser, there are few combinations better than a warm cup of coffee and this extraordinary breakfast treat on a lazy Sunday morning. With the holidays around the corner, consider foregoing a trip to the bakery for pastries and give this coffee cake recipe a try on your friends and visiting family.