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

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

Streusel Topping:

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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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.

Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, keep in the fridge for up to a week.

If freezing, wrap the cake tightly in plastic wrap and then aluminum foil. It can stay frozen for up to 3 months.

For variations, try adding fresh fruit like blueberries or apples to the batter or chopped nuts to the streusel topping.

If you prefer a spicier cake, add a pinch of nutmeg or ginger to the batter.