ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cinnamon Streusel Buttermilk Coffee Cake

Yield Makes 8 to 10 servings
Passed down through generations, this coffee cake recipe has stood the test of time. Serve warm for breakfast or brunch.

Ingredients

  • 1 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/2 teaspoon ground nutmeg
  • About 2/3 cups (1/3 lb.) melted butter or margarine
  • 1/2 cup chopped pecans or almonds
  • 1 teaspoon ground cinnamon
  • 1 large egg, beaten to blend
  • 1 cup buttermilk
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda

Nutrition Information

  • calories 293
  • caloriesfromfat 52 %
  • protein 2.1 g
  • fat 17 g
  • satfat 8.4 g
  • carbohydrate 35 g
  • fiber 0.4 g
  • sodium 392 mg
  • cholesterol 56 mg

How to Make It

  1. In a large bowl, mix brown sugar, granulated sugar, flour, nutmeg, and 2/3 cup butter.

  2. Transfer 1 packed cup of the sugar mixture to a small bowl. Add nuts and cinnamon, mixing well.

  3. To the mixture in the large bowl, add egg, buttermilk, baking powder, and baking soda; mix well. Pour batter into a buttered 9-inch cheesecake pan with removable rim. Sprinkle cinnamon-nut mixture evenly over batter.

  4. Bake in a 350° oven until toothpick inserted in center comes out clean and cake begins to pull from pan sides, about 40 minutes (about 35 minutes in convection oven).

  5. Cool on a rack at least 20 minutes. Remove pan rim. Serve warm or cool.

Cook's Notes

At mile-high altitude, increase flour to 2 1/4 cups and reduce baking powder to 1 1/2 teaspoons; bake as directed, allowing about 55 minutes.