Lavender Coffee Cake

I love this coffee cake because it works for breakfast or dessert.


Preheat oven to 350 degrees F.

1 cup chopped walnuts
1/2 cup brown sugar
3 tsp. cinnamon
mix together and set aside

3 cups all-purpose flour
1 tsp. baking soda
1 tbs. baking powder
1 tsp. salt
mix and set aside

3/4 cups butter or margarine, softened
1 cup sugar
2 tsp. dried lavender buds (pulse this in blender with 1/2 cup of above sugar)
1/2 cup of brown sugar
3 eggs
1 and 1/2 cups of buttermilk or sour cream or thin yogurt
2 tsp. vanilla extract

Cream the butter. Then add the sugars and then the eggs one at a time. Beat until light and fluffy.
Blend in the buttermilk and dry ingredients, alternating between the 2. Add the vanilla.

Put in pan. (see below)
Put half of the batter into your pan. top with 1/2 of the topping. Swirl it in gently with a fork so it is just lightly blended. Repeat

Pan sizes and baking times.
One 10-inch tube pan or Bundt pan 50 to 60 minutes.
One 9-inch springform pan for 60 to 70 minutes.
Two 4 1/2 x 8 1/2 inch loaf pans for 40 to 50 minutes.
Two 8-inch round or square cake pans for 30 to 35 minutes.

Bake until done. The top will spring back when pressed gently in middle or use toothpick or knife in center of cake, If it comes out clean, remove from heat and cool for 10 minuets before you remove it from your pan.

Return from coffee cake to lavender recipes.