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1
Preheat oven to 375F.
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Lightly grease and flour a 9x13x2 in.
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cake pan.
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Set aside.
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In a large bowl combine sifted flour, salt, brown sugar and shortening with pastry cutter or fork until it looks crumbly (mostly pea-sized crumbs).
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Set aside 1/2 cup of this crumb mixture to sprinkle over top of batter later on.
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To remaining crumb mixture, add baking powder, baking soda, cinnamon and nutmeg.
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Mix to combine with wooden spoon.
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In a medium bowl beat together eggs and buttermilk.
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Add to crumb mixture and gently stir until just combined with no dry spots (it will still look lumpy because of shortening pieces, this is ok).
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Pour into prepared cake pan (you may have to gently spread into corners).
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Top with reserved crumb mixture and bake in preheated oven for 25-30 minutes (check after 25).
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The middle will not rise much, or may look sunken in.
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This is normal with coffee cakes.
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To ensure doneness, insert a toothpick.
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It will come out clean if the cake is done.
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Optional mix-ins to crumb topping: additional 1/4 tsp cinnamon or chopped nuts of your choice (I like pecans).
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Notes: You can sub softened butter for shortening, but I stick with shortening for this recipe.
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I would not use margarine.
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Using shortening gives it a lightness and crumb that even butter can't match.
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You can also sub soured milk for buttermilk, but buttermilk is much easier and tastier in my opinion.
