Title: Buttermilk coffee cake
 Categories: Breakfast, Desserts
      Yield: 12 Servings
 
      3 c  FLOUR
      2 c  SUGAR
      1 ts CINNAMON
    1/4 ts GROUND CLOVES
  2 1/2 ts BAKING SODA
      1 c  BUTTERMILK
      1 c  RAISINS OR CHOPPED NUTS **
 
  ** -- OPTIONAL
  ~---------------------------------------------------------------------
  ~- IN A LARGE BOWL COMBINE FLOUR, SUGAR, CINNAMON, CLOVES, SALT AND
  BAKING SODA. CUT IN BUTTER UNTIL MIXTURE IS CRUMBLY. SAVE ONE CUP OF
  THE MIXTURE FOR TOPPING. STIR IN BUTTERMILK, MIXING UNTIL WELL
  COMBINED. ADD RAISINS OR NUTS IF DESIRED. POUR INTO GREASED PAN ( 9"
  X 13" ) AND SPRINKLE WITH TOPPING. BAKE AT 325 DEG F. FOR 1 HOUR OR
  UNTIL TOOTHPICK COMES OUT CLEAN. THIS COFFEE CAKE CAN BE MADE AHEAD
  AND FROZEN. KEEPS WELL WHEN FROZEN.