Buttermilk Coffee Cake with Crumb Streusel is an easy cake recipe that will quickly become a favorite! Add a sprinkling cinnamon, pumpkin pie spice, or nuts to fit whatever flavor you’re in the mood for.
Buttermilk Coffee Cake Recipe
Fancy cakes are all the rage right now. Just this week on Facebook I saw a cake that was a horse’s head and looked so strangely real. I saw a Mickey Mouse head cake and a train cake. I’m always so impressed with the artists who can create amazing cakes. All the while, I’m over here saying, “Look…I made coffee cake!”. This easy coffee cake recipe doesn’t have fancy colors or crazy ingredients, but it is simply delicious.
Buttermilk Cake Recipe
Cakes are almost always better with buttermilk. Buttermilk tenderizes the cake giving it a moist, soft crumb. And the flavor too…buttermilk adds a tang that pairs beautifully with the sweet cake.
This cake is unique because it takes the sugars, flour, salt and cinnamon and mixes them together with vegetable to create a dry “crumb”. This is the base of the cake, but you’ll remove 1 1/2 cups of the crumbs from the bowl to also be used as a topping. (We have a gingerbread cake that is made in a similar way). The sweet crumbs get baked in the top. Who can resist crumb topping?
Substitute for Buttermilk in Cake
Do you really need buttermilk for this cake? I say yes. Since the flavor and texture of the cake center around buttermilk, you should really head to the store and buy some just for this. However, if you don’t have buttermilk, simply add 1/2 tablespoon of white vinegar to the 1/2 cup measuring cup, then fill the rest of the measuring cup with milk. After a few minutes, the milk will start to curdle slightly. This will work a substitute for buttermilk.
Optional Cake Toppings
If you’re looking to switch up this cake, you can add ingredients to the reserved topping before sprinkling it on the cake. You can try chopped nuts, shredded coconut, extra cinnamon or even chopped dates.
Other Buttermilk Cake Recipes
Tools To Make This Cake
- 9”x13” Baking Pan: One of my most used kitchen pans.
- Hand mixer: I don’t pull out my stand mixer for this recipe. It makes a small amount so a hand mixer works perfectly.
Buttermilk Coffee Cake
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 cup granulated sugar
- 1 cup brown sugar
- 3/4 cup vegetable oil
- 1 large egg (beaten)
- 1 cup buttermilk (divided)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Preheat the oven to 350 degrees. Spray a 9x13 baking pan with cooking spray.
- Mix together the flour, salt, cinnamon, sugars and vegetable oil. Mix until crumbly. Scoop out 1 1/2 cups of the crumbs and set them aside.
- To the remaining crumbs, add beaten egg, 1/2 cup buttermilk, baking powder and baking soda. Mix for 2 minutes.
- Add the remaining 1/2 cup buttermilk and beat for an additional 2 minutes.
- Pour into the prepared baking pan. Sprinkle the reserved crumbs over the top. Sprinkle with additional cinnamon if you'd like.
- Bake for 38-40 minutes or until the center of the cake bounces back when you touch it.
- Serve the cake warm.
The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.