Buttermilk Coffee Cake

Vanilla Buttermilk Crumb CakeRecipe
Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell

This buttermilk crumb cake is a breakfast favorite when guests arrive. To make one day ahead: just bake, cool completely, and cover pan tightly in in aluminum foil. For an even more decadent treat, make this delicious glaze to drizzle over the cooled cake: Combine 1/2 cup powdered sugar, 3 teaspoons milk, and 1/2 teaspoon vanilla in a small bowl; and stir until smooth.


Makes 12-16 servings


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1 cup unsalted butter
1 cup granulated sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon table salt
1 teaspoon vanilla extract
1 cup buttermilk
Streusel Topping:
1/3 cup brown sugar
1/3 cup white sugar
1 teaspoon cinnamon
1 cup walnuts (or pecans), coarsely chopped


Prep: 10 Minutes
Bake: 35 Minutes
Total: 50 Minutes

1. Preheat oven to 325°.

2. Stir together Streusel Topping ingredients (brown sugar, 1/3 cup granulated sugar, cinnamon, and chopped nuts) in a small bowl until combined. Set aside.

3. Cream butter and sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears.

4. Sift together flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased 9- x 13-inch pan; sprinkle with Streusel Topping. Repeat and sprinkle remaining Streusel Topping.

5. Bake at 325 for 35-40 minutes or until a wooden pick inserted in center comes out clean. Let cool 20 minutes before serving.

Created date

July 2016