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Buttermilk Coffee Cake

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Submitted by Jayme_Koch

Buttermilk coffee cake with a streusel-style cinnamon-clove crumb topping made from the same dough. A tangy, tender 9×13 cake that doubles as breakfast or afternoon coffee snack. Stir in raisins or nuts. Freezes beautifully.

YIELD

12 servings

PREP

30 min

COOK

60 min

READY

90 min

A One-Bowl Buttermilk Coffee Cake With Built-In Streusel

This old-fashioned coffee cake pulls a clever trick: the streusel topping comes from the same crumb mixture as the cake itself. Cut butter into the flour-and-spice base until crumbly, set aside a cup for the top, then mix buttermilk into the rest. One bowl, one mixture, two textures (tender cake below, crumbly cinnamon top).

Buttermilk plus baking soda is the chemistry doing the heavy work here. The acid in buttermilk activates 2½ teaspoons of soda for a tall, tender rise without any baking powder, and the leftover acidity gives the cake its characteristic tang. Cinnamon and ground cloves are the spice combo that pushes this past basic into bakery territory: cloves bring that warm, slightly medicinal depth that turns a coffee cake into something memorable instead of forgettable.

Makes a 9 by 13 pan, which means there’s enough to feed a brunch crowd and freeze leftovers for weekday breakfasts.

Pro Tips

  • Cold butter is essential. Room-temp butter makes paste, not crumbs. If your butter has softened, refrigerate it for 15 minutes before cutting in.
  • Use a pastry cutter or two knives. A food processor makes the mixture too uniform and you lose the crumbly texture.
  • Don’t overmix once the buttermilk goes in. Stir just until the dry ingredients are moistened. Overworked batter turns tough.
  • Cover the top loosely with foil if it’s browning too fast at the 40-minute mark.
  • Cool 15 minutes in the pan before slicing. Hot coffee cake crumbles; warm coffee cake slices clean.

Variations

  • Add 1 teaspoon vanilla extract to the buttermilk for a bakery-style depth.
  • Stir in chopped walnuts or pecans along with (or instead of) the raisins.
  • Drizzle a powdered sugar icing over the cooled cake for a sweeter finish.

Ingredients

3 710
2 473
CUPS ML SUGAR
1 5
TEASPOON ML CINNAMON
¼ 1.3
TEASPOON ML CLOVES
ground
2 ½ 13
TEASPOONS ML BAKING SODA
1 237
CUP ML BUTTERMILK
1 237
CUP ML RAISINS, SEEDLESS
or chopped nuts, optional

Directions

In a large bowl combine flour, sugar, cinnamon, cloves, salt and baking soda.

Cut in butter until mixture is crumbly.

Save 1 cup of the mixture for topping.

Stir in buttermilk, mixing until well combined.

Add raisins or nuts if desired.

Pour into greased pan (9 x 13 inch) and sprinkle with topping.

Bake at 325℉ (160℃) for 1 hour or until toothpick comes out clean.

This coffee cake can be made ahead and frozen. Keeps well when frozen.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 98g (3.5 oz)
Amount per Serving
Calories 862 2% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 413mg 17%
Total Carbohydrate 68g 68%
Dietary Fiber 4g 17%
Sugars g
Protein 26g
Vitamin A 0% Vitamin C 3%
Calcium 11% Iron 29%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber
 

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