by: DAN PRED - These buttermilk bars are comparable to, if not better than, a coffee shop coffee cake, making it a perfect pairing with coffee or hot cocoa.A few years ago, I met a friend for coffee at a local joint. Since I have a sweet tooth, I ordered a hunk of coffee cake to go along with my mocha.

After biting into it, I had déjà vu – it tasted nearly identical to some dessert bars my mom has baked for years. I have never done a side-by-side comparison, but I also haven’t ordered that same coffee cake again because I know that “I can make that (but better)!”

I’m sure the original recipe came from a local church compilation cookbook; that’s where I’ve gotten many of my favorites.

These bars make a great dessert after dinner or accompaniment to a warm cup of coffee or hot cocoa during these cool autumn days.

Buttermilk Bars


  • 2 c. flour
  • 3/4 c. brown sugar
  • 1/2 c. chopped almonds (can also use walnuts, pecans or hazelnuts)
  • 1 1/4 c. sugar
  • 1/2 c. butter flavored shortening
  • Directions:

    Mix the ingredients above like a pie crust, until crumbly. Take 1 1/2 cups of the mixture and pat gently into the bottom of a 9-by-13-inch cake pan. Reserve 1/4 cup of the mixture for the topping.

    Crumb mixture topping:

    To the rest of the crumb mixture, add:

  • 1 egg, beaten
  • 1/2 t. salt
  • 2 t. cinnamon
  • 1 t. baking soda
  • 1 c. buttermilk
  • Mix well, pour over the crust mix, and spread out evenly. Sprinkle the remaining crumb mixture on top.

    Bake at 350 degrees for 30 minutes.

    Cool, then cut into bars and serve.

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