Buttermilk Coffee Cake
Buttermilk Coffee Cake is a delightful treat that combines the rich tang of buttermilk with a tender, moist crumb, making it an irresistible addition to any breakfast or brunch table. This cake is often swirled with a cinnamon-sugar filling, topped with a crumbly streusel, and pairs perfectly with a hot cup of coffee or tea. Its comforting flavors and easy preparation make it a favorite for gatherings, and once you try it, you’ll understand why it has become a beloved classic.
Recipe Card
Buttermilk Coffee Cake
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 12
- Yield: 1 9×13-inch cake
- Cuisine: American
- Course: Breakfast/Dessert
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the flour mixture.
- Pour half of the batter into the prepared baking dish and spread evenly.
- Sprinkle half of the cinnamon-sugar mixture (if using) over the batter, then top with the remaining batter.
- Finish with the rest of the cinnamon-sugar mixture on top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for at least 10 minutes before serving.
Recipe Notes
- For added flavor, you can mix in chopped nuts or chocolate chips into the batter.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- If you don't have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice and letting it sit for 5-10 minutes.
Frequently Asked Questions
Can I use regular milk instead of buttermilk?
Yes, you can use regular milk, but for the best flavor and texture, try making a buttermilk substitute by adding vinegar or lemon juice to milk.
How do I store leftover coffee cake?
Store leftover coffee cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Can I freeze this coffee cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap and then aluminum foil, and store it in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.
What can I substitute for eggs in this recipe?
You can use unsweetened applesauce or a flaxseed meal mixture (1 tablespoon of flaxseed meal with 3 tablespoons of water, let it sit for a few minutes) as an egg substitute.
Buttermilk Coffee Cake is sure to become your new favorite recipe!
