Buttermilk Coffee Cake 

Buttermilk coffee cake is a soft, moist, fluffy and buttery vanilla cake layered with an easy cinnamon streusel. It's topped with cinnamon streusel and a creamy vanilla glaze.

Preheat the oven to 350 F (177 C). Lightly grease and line the bottom and long sides of a 9 x 9  inch (23 cm) cake pan with parchment paper.

Step 1:  

In a large bowl, whisk together the flour, brown sugar, granulated sugar and ground cinnamon for the streusel topping. Work in the cold butter cubes until a sand like texture develops.

Step 2:  

In a medium bowl whisk the all purpose flour, baking powder, baking soda and salt together until well combined.

Step 3:  

In a large mixing bowl, beat butter and sugar together until light and fluffy. This takes about 2-3 minutes on medium speed. On low, beat in the eggs and vanilla extract until smooth and well combined. Alternate adding dry ingredients and buttermilk to the wet. 

Step 4:  

Evenly spread half coffee cake batter into the prepared pan. Use ? to ½ of the streusel to top the first layer of cake. Repeat with a second layer of coffee cake and finish with the remaining cinnamon streusel.

Step 5:  

Bake the coffee cake for 35 - 45 minutes or until a toothpick inserted into the center of the coffee cake comes out clean or with a few moist crumbs. Cool the pan in the pan for 15-20 minutes.

Step 6:  

Make the vanilla glaze by whisking powdered sugar with vanilla extract and milk or heavy cream. Top the crumb cake coffee cake with the glaze, slice and enjoy!

Step 7:  

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