Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
Prep Time
10 Mins
Total Time
50 Mins
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.


How to Make It

Step 1

Preheat oven to 325°.

Step 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.

Step 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.

Step 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.

Step 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.

Ratings & Reviews