Editor’s note: The Daily Reporter is featuring local recipes and the stories behind them. Here, McCordsville resident Lorraine Ewing shares a buttermilk coffee cake recipe. Ewing, a retired family and ...

This incredibly soft, tender, and fluffy buttermilk coffee cake is baked up with a swirl of cinnamon and sugar and a chewy, nutty streusel crust. The cake is an irresistible combination of textures - ...

Preheat oven to 350 degrees. In a large bowl, mix the flour, salt, cinnamon, ginger, both sugars and oil. Remove ¾ cup of this mixture to a separate bowl, stir in the nuts and set aside to use as a ...

Preheat the oven to 350F. Using a stand mixer or hand-held mixer, cream the butter with the lemon zest and the 1 cup minus 1 tablespoon of sugar until light and fluffy. Add the egg and vanilla and ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: 9 servings 1/2 cup honey, plus more for serving 1/3 cup plus 1/4 cup butter, melted, divided 2 tablespoons light corn ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. BUTTERMILK-RHUBARB COFFEE CAKE Yield: 9 servings 1 1/2 cups chopped rhubarb (in 1/4-inch pieces) 3 tablespoons plus 2/3 cup ...

Contributor Stephanie Burt has shelves of community cookbooks, those spiral bound snapshots of the collected recipes from a church group, Junior League or another social organization. They hold a lot ...