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.

How to Make It

Step 1

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

Step 2

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

Step 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.

Step 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).

Step 5

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

Chef'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.

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