Buttermilk Coffee Cake Recipe
Buttermilk coffee cake is a soft, moist, fluffy and buttery vanilla cake layered with an easy cinnamon streusel. This coffee cake with buttermilk is topped with the same cinnamon streusel and a creamy vanilla glaze. Make this cinnamon streusel coffee cake for a cozy breakfast, brunch or dessert.
Equipment
- 1 9 x 9 (23 cm) pan
- 1 parchment paper
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
Ingredients
Cinnamon Streusel Topping
- ¾ cup (90 g) all purpose flour
- ¼ cup (50 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 teaspoon ground cinnamon
- 6 tablespoons (87 g) unsalted butter, cold and cubed
Buttermilk Coffee Cake
- 2 cups (240 g) all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (237 ml) buttermilk, room temperature
Vanilla Glaze
- 1 - 1½ cups (120 - 180 g) powdered sugar
- 2 - 3 tablespoons (30 - 45 ml) milk or heavy cream
- 1 teaspoon vanilla extract or vanilla bean paste
Instructions
- 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.
- 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. There will be a few bigger crumbs, but most should be finer, smaller pieces. Place the bowl in the fridge until the coffee cake is ready for topping.¾ cup (90 g) all purpose flour, ¼ cup (50 g) light brown sugar, ¼ cup (50 g) granulated sugar, 1 teaspoon ground cinnamon , 6 tablespoons (87 g) unsalted butter, cold and cubed
- In a medium bowl whisk the all purpose flour, baking powder, baking soda and salt together until well combined.2 cups (240 g) all purpose flour, 2 teaspoons baking powder, ¼ teaspoon baking soda , ½ teaspoon salt
- 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.½ cup (113 g) unsalted butter, room temperature, 1 cup (200 g) granulated sugar, 2 large eggs, room temperature, 1 teaspoon vanilla extract
- Alternating dry ingredients and buttermilk, mix in ⅓ of the dry ingredients into the wet, followed by ½ of the buttermilk. Repeat until all the ingredients are just combined.1 cup (237 ml) buttermilk, room temperature
- Evenly spread half coffee cake batter into the prepared pan. Use ⅓ 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.
- 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. Gently lift the coffee cake out of the pan using the parchment paper. Transfer to a serving plate or serve right from the pan.
- 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!1 - 1½ cups (120 - 180 g) powdered sugar, 2 - 3 tablespoons (30 - 45 ml) milk or heavy cream, 1 teaspoon vanilla extract or vanilla bean paste
Notes
Store: Place the slices of the buttermilk coffee cake in an airtight container for up to 3 days. Then the buttermilk cinnamon streusel cake should be transferred to the fridge for up to another 2 - 3 days.
See Variations section of the blog post for other ways to prepare this buttermilk coffee cake.
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