Julie Clark
Posted:
Buttermilk Coffee Cake
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.
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. It’s perfect for breakfast or brunch with a cup of coffee.
About this Buttermilk Coffee Cake Recipe:
- Flavor: Buttermilk and cinnamon are the key flavors of this simple cake. Buttermilk adds a slight tang to the sweet flavor.
- Texture: Buttermilk tenderizes the cake giving it a moist, soft crumb.
- Method: This cake bakes in a 9×13″ baking pan.
Cake with Crumb Topping
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 ½ 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? 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 ½ teaspoon of white vinegar to the ½ 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 as a substitute for buttermilk.
How to Make Buttermilk Coffee Cake
- Prepare. Preheat the oven to 350ºF. Spray a 9×13-inch baking pan with cooking spray.
- Make crumbs. In a large bowl, whisk together the flour, salt, cinnamon, sugars and vegetable oil. Mix until it makes moist crumbs. Scoop out 1 ½ cups of the crumbs and set them aside.
- Mix the cake batter. To the remaining flour mixture crumbs, add the beaten egg, ½ cup buttermilk, baking powder and baking soda. Mix for 2 minutes. Add the remaining ½ cup buttermilk and beat for an additional 2 minutes.
- Bake. Pour into the prepared pan. Sprinkle the reserved cinnamon streusel topping 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. A toothpick inserted in the center should come out clean or with a few crumbs on it.
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
- chopped dates
- add a teaspoon of vanilla extract
- dust with powdered sugar after the cake cools
- drizzle a glaze overtop the cake
Storage Instructions
- Room temperature: Store in an airtight container on the counter for up to 3 days.
- Refrigerator: Store this cake in an airtight container in the fridge for up to 5 days. Bring to room temperature before eating.
- Freezer: Freeze the cake whole or sliced in an airtight container for up to 2 months. I wrap in plastic wrap first, then place in a second airtight container. Thaw at room temperature before eating.
Buttermilk Coffee Cake
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.
Servings 15
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 cup granulated white 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
Instructions
- Preheat the oven to 350ºF. Spray a 9×13-inch baking pan with cooking spray.
- In a large mixing bowl, stir together the flour, salt, cinnamon, sugars and vegetable oil. Mix until crumbly. Scoop out 1 ½ cups of the crumbs and set them aside.
- To the remaining crumbs, add the beaten egg, ½ cup buttermilk, baking powder and baking soda. Mix for 2 minutes.
- Add the remaining ½ cup buttermilk and beat for an additional 2 minutes.
- Pour into the prepared 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. A toothpick inserted in the center should come out clean or with a few crumbs on it.
- Serve the cake warm.
- Store in an airtight container at room temperature.
Video
Notes
Refer to the article above for more tips and tricks.
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. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 282kcal | Carbohydrates: 41g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 177mg | Potassium: 96mg | Fiber: 1g | Sugar: 25g | Vitamin A: 45IU | Vitamin C: 0.01mg | Calcium: 49mg | Iron: 1mg
I have made this twice. The first time I followed the recipe exactly. Everyone loved it. Today I made it again. I used the same recipe but topped it with diced apples that I cooked slightly with cinnamon and sugar. For the crumb topping I added some melted butter to make the crumbs stick together better. My family raved about it.
Is it possible to substitute melted butter for the vegetable oil in this recipe?
Made this for Sunday brunch. Delicious!!