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Buttermilk Coffee Cake

Buttermilk Coffee Cake Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 9 servings
Calories: 370
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 1 cup buttermilk, well shaken
  • ¾ cup all-purpose flour (for streusel)
  • ½ cup packed light brown sugar
  • 2 tsp ground cinnamon (for streusel)
  • 5 tbsp unsalted butter, melted
  • 2 tbsp granulated sugar (for swirl)
  • 1 tsp ground cinnamon (for swirl)

Method
 

  1. Stir together the streusel dry ingredients, then mix in the melted butter until clumpy. Set aside.
  2. Cream the softened butter with sugar, then beat in eggs and vanilla until fluffy.
  3. Whisk together the flour, baking powder, baking soda, and salt. Add to the butter mixture alternately with the buttermilk, starting and ending with flour, stirring just until combined.
  4. Spread half the batter into a buttered 8 inch square pan. Sprinkle the swirl sugar mixture over it, then top with the rest of the batter and spread even. Cover with streusel.
  5. Bake at 350°F (175°C) for 42 to 47 minutes, until a toothpick comes out with moist crumbs. Cool in the pan for 20 minutes before slicing.

Notes

Let the cake rest in the pan for 10 to 15 minutes after baking so the crumb sets cleanly. It will sink a little if sliced too soon. The cake tastes even better the next day as the cinnamon deepens.