Name: Buttermilk Coffee Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 cup sugar; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/2 cup unsalted butter, softened; 2 large eggs; 1 teaspoon vanilla extract; 1 cup buttermilk; 1/2 cup all-purpose flour; 1/2 cup packed brown sugar; 1/4 cup unsalted butter, softened; 1 teaspoon ground cinnamon

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This buttermilk coffee cake is a deliciously moist and tender cake, topped with a sweet cinnamon streusel. Perfect for breakfast, brunch, or even as a light dessert, this easy-to-make treat will satisfy any sweet craving.

Buttermilk Coffee Cake

Ingredients

2 cups all-purpose flour

1 cup sugar

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon ground cinnamon

½ cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

1 cup buttermilk

Streusel Topping:

½ cup all-purpose flour

½ cup packed brown sugar

¼ cup unsalted butter, softened

1 teaspoon ground cinnamon

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.

In a large mixing bowl, beat together the butter, eggs, and vanilla extract until smooth and creamy.

Add the dry ingredients to the wet ingredients in two additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

Pour the batter into the prepared cake pan and spread it evenly.

In a small bowl, mix together all of the streusel topping ingredients. Using a fork, blend until the mixture resembles coarse crumbs.

Sprinkle the streusel topping evenly over the batter in the cake pan.

Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and Timing

Servings: 8 servings

Prep Time: 15 minutes

Cooking Time: 35 minutes

Total Time: 50 minutes

Variations

Fruit Add-ins: I love adding fresh fruit to the batter, such as blueberries or apples. This adds a burst of flavor and freshness to the cake.

Nutty Streusel: For an extra crunch, I sometimes add chopped walnuts or pecans to the streusel topping.

Spiced Up: If I want a more spiced flavor, I add a pinch of nutmeg or ginger to the cake batter.

Storage/Reheating

I store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, I keep it in the fridge, where it can last for up to a week. If I want to reheat a slice, I pop it in the microwave for about 10-15 seconds or warm it in the oven at 350°F for 5-7 minutes.

FAQs

Can I make this cake ahead of time?

Yes, I can make the cake a day or two ahead of time. Just be sure to store it in an airtight container to keep it fresh. It actually tastes even better after a day as the flavors have more time to meld together.

Can I use whole milk instead of buttermilk?

I prefer buttermilk for the tangy flavor and moisture, but if I don’t have buttermilk on hand, I substitute with whole milk. To mimic buttermilk, I add a tablespoon of lemon juice or vinegar to the milk and let it sit for about 5 minutes before using it in the recipe.

Can I freeze the coffee cake?

Yes! I can freeze the cake after it’s completely cooled. I wrap it tightly in plastic wrap and then aluminum foil. It can stay in the freezer for up to 3 months. When I’m ready to eat it, I let it thaw at room temperature, or I warm it in the oven.

Can I make this coffee cake without the streusel topping?

While I love the cinnamon streusel topping, I could skip it if I prefer a simpler version of the cake. The cake is still delicious without it, just a little less sweet and crunchy on top.

How do I know when the cake is done?

I check the cake with a toothpick inserted into the center. If it comes out clean or with just a few crumbs attached, it’s done. I also gently press on the cake to see if it springs back, which is another sign that it’s ready to come out of the oven.

Conclusion

This buttermilk coffee cake has quickly become a go-to recipe in my kitchen. It’s easy to make, versatile, and always a crowd-pleaser. Whether for a cozy breakfast or a sweet afternoon treat, this cake is sure to bring comfort and joy to anyone who enjoys a homemade, flavorful dessert!

Recipe:

Buttermilk Coffee Cake

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Author: Cheryl
Total Time: 50 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

A moist and tender buttermilk coffee cake topped with a sweet cinnamon streusel. Perfect for breakfast, brunch, or a light dessert.

Instructions

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
In a large mixing bowl, beat together the butter, eggs, and vanilla extract until smooth and creamy.
Add the dry ingredients to the wet ingredients in two additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Pour the batter into the prepared cake pan and spread it evenly.
In a small bowl, mix together all of the streusel topping ingredients. Using a fork, blend until the mixture resembles coarse crumbs.
Sprinkle the streusel topping evenly over the batter in the cake pan.
Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.