Cinnamon Streusel Buttermilk Coffee Cake

5 Reviews
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Makes 8 to 10 servings
By Janet Hausmann, Beaverton, Oregon
May 1999
RECIPE BY Sunset

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

Nutritional Information

  • Calories 293
  • Caloriesfromfat 52%
  • Protein 2.1g
  • Fat 17g
  • Satfat 8.4g
  • Carbohydrate 35g
  • Fiber 0.4g
  • Sodium 392mg
  • Cholesterol 56mg

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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Ratings & Reviews

Julie's Review

kjnagl
August 12, 2015
Very good and easy to make.  I followed ingredients except subbed olive oil spread for the butter and it was fine.  Even better the next day when the topping had softened a bit. This is a pretty cake too.  I may experiment with apple sauce or mashed pumpkin to make it more of a dessert, rather than a coffee cake.  I like the 1 layer desserts for us empty-nesters.

annnorvell's Review

viennaguitar
November 30, 2013
I used my left over homemade cranberry sauce with this recipe. I just swirled about 1 cup in to the batter. This is the best coffee cake ever!

motpea's Review

motpea
March 24, 2013
I followed the high altitude instructions. It rose, then fell in two, ring small pans. One pan was.a small gugelhupf, about four cup. It would have fit in a medium sized pan but not a really large bundt pan, not enough batter. They came out of the pans nicely and could use a drizzle of white glaze for decoration. Easy to stir together without a mixer. I liked that. Very strong on the nutmeg. I would cut down or even omit. Consistency was good. Better the next day. Reminder me of Cowboy Coffee cake out of an old BHG cookbook.

SHanson420's Review

SHanson420
February 12, 2011
This coffee cake was quite tasty. Worthy of praise from my mother in law. I couldn't find the bottom to my springform pan so I used a bundt pan and I discovered my baking powder was expired (!). This was probably the reason it didn't raise as high as I expected. I will make it again though.

kjnagl's Review

annnorvell
December 18, 2009
I made this cake this morning and it is very good. However, it only rose about 1-1/2". Am wondering if that is how it is suppose to be or did I do something wrong. Can anyone give me suggestions on this.

viennaguitar's Review

Julie
December 10, 2009
Made it in a 10 inch spring form pan, no changes to the recipe - it was a big hit!