Buttermilk Coffee Cake: A Cozy Morning Treat That Feels Like Home

Why Make This Recipe

Buttermilk Coffee Cake is a delightful treat that brings joy to any breakfast or brunch gathering. Its soft, moist texture and rich flavor make it an ideal companion to your morning coffee or tea. The sweet crumble on top adds a perfect crunchy contrast, making each bite satisfying. Whether you’re hosting a gathering, celebrating a special occasion, or simply treating yourself, this cake is a sure crowd-pleaser.

How to Make Buttermilk Coffee Cake

Ingredients

For the crumble:

• ¼ cup granulated sugar
• ½ cup packed light brown sugar
• 1 teaspoon ground cinnamon
• ⅔ cup all-purpose flour
• ¼ cup unsalted butter, cold and cubed

For the cake:

• 2 ¾ cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ⅔ cup buttermilk, close to room temperature
• 2 teaspoons vanilla extract
• 1 cup unsalted butter, room temperature
• 2 tablespoons vegetable oil
• 1 cup granulated sugar
• ⅔ cup packed light brown sugar
• 3 large whole eggs, close to room temperature
• 1 egg yolk, close to room temperature

Directions

For the crumble:

1. Add all of the crumble dry ingredients to a large bowl or a food processor.
2. Add the cold butter and cut it in using a pastry cutter, a fork, or the food processor.
3. Cut the butter until the mixture resembles a sandy texture or is coarsely crumbled.
4. Set this mixture in the refrigerator until you are ready to use it.

For the cake:

1. Preheat the oven to 350 degrees F and spray a 13×9-inch baking dish.
2. In a medium-sized bowl, mix the flour, baking powder, baking soda, and salt. Whisk well and set aside.
3. In a large measuring cup, combine the buttermilk and vanilla extract, whisking together and then set aside.
4. In a large mixing bowl, add the room temperature butter, oil, and sugars. Mix on high for several minutes until light and fluffy.
5. Add each egg one at a time, mixing on medium speed for about 20 seconds after each addition.
6. Add half of the dry mixture to the butter mixture and mix on medium only until just combined.
7. Add the liquid ingredients and mix on medium only until just combined.
8. Add the remaining half of the dry mixture and mix on medium until just combined.
9. Scrape down the sides and bottom of the bowl and mix again for about 15 more seconds. Do not overmix.
10. Pour half of the batter into the prepared pan and smooth it out.
11. Sprinkle half of the crumb mixture over the cake batter.
12. Add the remaining half of the batter and smooth it out.
13. Sprinkle the remaining crumb mixture on top.
14. Bake at 350 degrees F for about 50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
15. Let the baked cake cool on a cooling rack for about an hour before serving.

How to Serve Buttermilk Coffee Cake

Buttermilk Coffee Cake is best served warm or at room temperature. You can enjoy it plain or with a light dusting of powdered sugar on top. It pairs wonderfully with a cup of coffee or tea, making it perfect for breakfast, brunch, or even as an afternoon snack.

How to Store Buttermilk Coffee Cake

To keep your Buttermilk Coffee Cake fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. For even longer storage, consider freezing it. Wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can last in the freezer for up to three months.

Tips to Make Buttermilk Coffee Cake

• Ensure your butter and eggs are at room temperature for better mixing.
• Do not overmix the batter; this helps keep the cake light and fluffy.
• Feel free to add nuts or dried fruits to the crumble for some extra flavor.
• If you don’t have buttermilk, you can make a substitute using milk and an acid (like lemon juice or vinegar).

Variation

You can customize Buttermilk Coffee Cake by adding chocolate chips or fresh fruit like blueberries or apples into the batter. This adds a delicious twist to the classic recipe.

FAQs

Can I use regular milk instead of buttermilk?
Yes, you can use regular milk, but it won’t have the same tangy flavor. You can make a buttermilk substitute by mixing a cup of milk with a tablespoon of lemon juice or vinegar and letting it sit for about 5 minutes.

Can I freeze Buttermilk Coffee Cake?
Yes, you can freeze it! Just wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn, and it will keep for up to three months.

How can I know when the cake is done baking?
A toothpick inserted into the center of the cake should come out clean or with a few moist crumbs when it’s done.

Buttermilk Coffee Cake

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Print Recipe

A delightful treat that brings joy to any breakfast or brunch gathering, featuring a soft, moist texture and a sweet crumble topping.

• Total Time: 70 minutes
• Yield: 12 servings 1x

Ingredients

Scale 1x2x3x

• ¼ cup granulated sugar
• ½ cup packed light brown sugar
• 1 teaspoon ground cinnamon
• ⅔ cup all-purpose flour
• ¼ cup unsalted butter, cold and cubed
• 2 ¾ cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ⅔ cup buttermilk, close to room temperature
• 2 teaspoons vanilla extract
• 1 cup unsalted butter, room temperature
• 2 tablespoons vegetable oil
• 1 cup granulated sugar
• ⅔ cup packed light brown sugar
• 3 large whole eggs, close to room temperature
• 1 egg yolk, close to room temperature

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Instructions

1. Add all of the crumble dry ingredients to a large bowl or a food processor.
2. Add the cold butter and cut it in using a pastry cutter, a fork, or the food processor.
3. Cut the butter until the mixture resembles a sandy texture or is coarsely crumbled.
4. Set this mixture in the refrigerator until you are ready to use it.
5. Preheat the oven to 350 degrees F and spray a 13×9-inch baking dish.
6. In a medium-sized bowl, mix the flour, baking powder, baking soda, and salt. Whisk well and set aside.
7. In a large measuring cup, combine the buttermilk and vanilla extract, whisking together and then set aside.
8. In a large mixing bowl, add the room temperature butter, oil, and sugars. Mix on high for several minutes until light and fluffy.
9. Add each egg one at a time, mixing on medium speed for about 20 seconds after each addition.
10. Add half of the dry mixture to the butter mixture and mix on medium only until just combined.
11. Add the liquid ingredients and mix on medium only until just combined.
12. Add the remaining half of the dry mixture and mix on medium until just combined.
13. Scrape down the sides and bottom of the bowl and mix again for about 15 more seconds. Do not overmix.
14. Pour half of the batter into the prepared pan and smooth it out.
15. Sprinkle half of the crumb mixture over the cake batter.
16. Add the remaining half of the batter and smooth it out.
17. Sprinkle the remaining crumb mixture on top.
18. Bake at 350 degrees F for about 50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
19. Let the baked cake cool on a cooling rack for about an hour before serving.

Notes

Serve warm or at room temperature, optionally with powdered sugar on top. Store in an airtight container for up to three days or refrigerate for a week.

• Author: elfassimaryam243gmail-com
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 15g
• Sodium: 300mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 35mg