At some point between 1937 and the 1960’s the name Cowboy Cake was changed to Buttermilk Coffee Cake. Why? Who knows. Probably for the same reason that the pronunciation of Caribbean has changed so dramatically in the past 15 years. All that really matters is that the taste stays the same, and the “Yum” factor remains intact!!
Since you’re not baking in a firebox, preheat your oven to 350 degrees.
2 1/2 cups flour
1 1/2 cups packed brown sugar
1/2 tsp salt
2/3 cup butter or shortening
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 eggs, beaten
1 1/3 cups buttermilk (or can make sour milk by taking an empty 2 cup measuring cup, add 4 tsp lemon juice or white vinegar to cup, then add enough milk to measure 1 1/3 cups total liquid. Stir well, and let stand for 5 minutes before using)
1/2 cup chopped nuts
Grease bottom and sides of a 13 x 9 x 2 baking pan, set aside.
Combine flour, brown sugar and salt. Cut in butter/shortening until mixture resembles coarse crumbs; set aside 1/2 cup for topping later. Stir baking powder, baking soda, cinnamon and nutmeg into remaining flour mixture.
Combine eggs and milk, then add this to the flour mixture, mix well. Pour batter into prepared pan. Stir together reserved topping mix and nuts, sprinkle this atop batter.
Bake for 35 to 40 minutes (350 degree oven), or until toothpick inserted into cake center comes out clean. Serve warm.