Name: Cowboy "Bread"
Total time: 1 h 25 min
Ingredients: 2 1/2 cups (12 1/2 ounces/354 grams) all-purpose flour; 2 1/2 cups packed (17 1/2 ounces/496 grams) brown sugar; 2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 6 tablespoons unsalted butter , cut into ½-inch pieces and chilled; 1 cup buttermilk; 2 large eggs , lightly beaten; 1/4 cup packed (1 3/4 ounce/50 grams) brown sugar; 2 tablespoons unsalted butter , cut into 1/2-inch pieces and chilled

Why This Recipe Works

Despite the name, this sweet, cinnamon-laced "bread" is really more like a cake. For ease, we take advantage of the food processor to pulse together the dry ingredients and the butter for the base of the cake. A portion of the mixture is pulsed with more brown sugar and butter to make a crumbly streusel topping, while the rest is blended with eggs and buttermilk to make the batter. Then we simply layer them together and bake—a 13 by 9-inch dish ensures there’s plenty to serve a crowd.

Instructions

for the cake

Adjust oven rack to middle position and heat oven to 375 degrees. Grease and flour 13 by 9-inch baking dish. Combine flour, sugar, cinnamon, nutmeg, baking soda, and salt in food processor and process until combined, about 3 seconds. Add butter and pulse until mixture resembles wet sand, about 8 pulses. Transfer to large bowl.

for the topping

Return ½ cup cake mixture to now-empty processor. Add sugar and butter and pulse until mixture resembles wet sand, about 4 pulses.

Whisk buttermilk and eggs into cake mixture until smooth. Pour mixture into prepared dish and sprinkle topping mixture over top. Bake until toothpick inserted in center comes out clean, 25 to 30 minutes. Let cake cool in dish on wire rack for at least 30 minutes. Slice and serve.