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Buttermilk Coffee Cake

Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
Prep time 10 mins
Bake time 35 mins
Total time 50 mins
Yield

Makes 12-16 servings

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.  

Ingredients

  • Cake:
  • 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

How to Make It

  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.