Cinnamon Streusel Buttermilk Coffee Cake

Passed down through generations, this coffee cake recipe has stood the test of time. Serve warm for breakfast or brunch.

Yield: Makes 8 to 10 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 293
  • Calories from fat: 52%
  • Protein: 2.1g
  • Fat: 17g
  • Saturated fat: 8.4g
  • Carbohydrate: 35g
  • Fiber: 0.4g
  • Sodium: 392mg
  • Cholesterol: 56mg

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

Preparation

  1. 1. In a large bowl, mix brown sugar, granulated sugar, flour, nutmeg, and 2/3 cup butter.
  2. 2. Transfer 1 packed cup of the sugar mixture to a small bowl. Add nuts and cinnamon, mixing well.
  3. 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. 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. 5. Cool on a rack at least 20 minutes. Remove pan rim. Serve warm or cool.
Note: 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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