BUTTERMILK CINNAMON BARS

Not everyone likes pumpkin or zucchini and both of those are favorite ingredients in cakes and quick breads especially this time of the year. If that describes you, then this recipe is just what you have been looking for.

But maybe you like pumpkin or zucchini in cakes and quick breads, then you will definitely enjoy this Buttermilk Cinnamon Bars that Friend and Cafe Treats Baker Barb made for us last Sunday to offer in the Cafe at church.

Barb cut the pieces small just like I requested, but I have to admit I couldn't eat just one. I love the frosting, too. I usually just "dust" with powdered sugar to reduce the calories, but a good frosting  on top is a delicious addition. 

Barb made two batches to share and said she forgot the coconut in the crust in one of the batches. So if you don't like coconut, you can omit it in the recipe and it will be fine. Since she brought so much, I did freeze about 18 of the bars for another Sunday. 

 

PRINT RECIPE.

BUTTERMILK CINNAMON BARS

1-1/4   cups sugar

3/4      cups brown sugar

2         cups sifted flour

1/2      cup (1 stick) butter, softened

1/2      cup chopped nuts (optional)

1/2      cup coconut

1         egg, well beaten

1/2      teaspoon salt

1         teaspoon cinnamon

1         teaspoon baking soda

1         cup buttermilk

1         teaspoon vanilla

Preheat the oven to 350 degrees F. Spray a 9 x 13 - inch baking dish. Set aside.

Mix the sugars and flour with a whisk. Cut in butter. 

Measure out 2 cups of the mixture and add the nuts, if you are using them, and the coconut. Press into the prepared pan to make a crust.

Combine the egg with the remaining ingredients, beating until smooth. 

Add the remaining crumb mix and beat til combined. Pour the mixture over the crust.

Bake for 35 minutes. 

When cool, frost with the icing. (Can sprinkle additional chopped nuts, if using, on top.)

WHITE BUTTER FROSTING

2       cups powdered sugar

1/4    cup ( 1/2 stick) butter or margarine, softened

2       tablespoons cream

1/2    teaspoon vanilla extract 

Beat the powdered sugar and butter until smooth. Add the flavoring and then the cream gradually to desired spreading consistency.