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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.

Emma Crist
Recipe by MyRecipes July 2016

Gallery

Credit: Jennifer Davick; Styling: Lydia DeGaris Pursell

Recipe Summary

prep:
10 mins
bake:
40 mins
total:
50 mins
Yield:
Makes 12-16 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

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

  • 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.

  • 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.

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

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