Coffee Cake/Turkey Cutlets

By Amy Story Larson

This month’s contributor is Susan Lewis Stuck, active mother of four daughters, widowed several years ago. I ran into Susan in Idaho City last year, after many years of enjoying her well-written social media posts.  She is indeed a writer. And, I learned recently, an exceptional cook. When requesting recipes to share, I found out Susan had written an entire cookbook.

Susan wrote. “Life is never dull at my house. Oh, yes! I love to cook. The challenge now is what to cook. My kids’ taste buds have all changed over the years.  Anyway, here is the turkey cutlet recipe I featured on my Facebook page. They are a family favorite. My girls love them, and we never have any left over.

“Real simple. We love these with my roasted potatoes. I wasn’t sure about a dessert, but I thought, with the cold weather, coffee cake sounded really good. I haven’t had it in a long time.”

Buttermilk Coffee Cake


2 ½ cups all-purpose flour

1 ½ cups brown sugar

½ tsp. salt

½ cup butter, margarine, or shortening

2 tsp. baking powder

½ tsp. baking soda

½ tsp. ground cinnamon

½ tsp. ground nutmeg

2 eggs, beaten

1 ½ cups buttermilk

½ cup chopped nuts


>  Grease bottom and sides of a 13x9x2-inch baking pan. Set aside.

>  Combine flour, brown sugar, and salt. Cut in butter until the mixture resembles coarse crumbs. Set aside ½ cup.

> Stir baking powder, baking soda, cinnamon, and nutmeg into remaining crumb mixture.

>  Combine eggs and buttermilk. Add egg mixture to dry mixture and mix well.

> Spoon batter into prepared pan. Stir together reserved crumb mixture and nuts. Sprinkle on top of batter.

> Bake in a 350-degree oven for 35 to 40 minutes or until a wooden toothpick inserted in center comes out clean. Serve warm.

Makes about 18 servings.

Maple Soy Turkey Cutlets


2 Tbsp. butter

3 lb. turkey cutlets

Salt and pepper

¼ cup maple syrup

¼ cup soy sauce

Sesame seeds


>  Cut turkey into ¼-inch cutlets, removing any fat. Melt 2 Tbsp. butter in medium skillet. Add turkey cutlets. Season with salt and pepper. Brown for about three minutes on each side.

>  Add ¼ cup maple syrup and ¼ cup soy sauce, spooning over cutlets as they cook. Continue flipping cutlets until they are golden brown and juices run clear.

>  When almost done, sprinkle sesame seeds on turkey cutlets.


Serves 4-6

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Amy Story

About Amy Story

Amy Story is a food and adventure writer, artist, and art instructor. She makes her way through the state looking for good recipes and new friends, often found simultaneously.

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