Buttermilk Coffee Cake topped with a heaping layer of buttery cinnamon crumb topping is a cake that any cinnamon-lover is certain to love.
I recommend stirring this together today and enjoying a slice after dinner tonight and again tomorrow morning with a cup of coffee or tea.
Buttermilk Coffee Cake
I absolutely love coffee cake. Given my choice between pretty much any other cake and coffee cake, you can bet that a coffee cake piled with an abundance of cinnamon streusel is likely to be my first choice.
And knowing just what buttermilk can do for a batch of pancakes, a homemade syrup, or biscuits, this coffee cake needed to happen.
While buttermilk can often add a slight tang (that I love) to baked goods, I don’t really taste that here. But, it absolutely contributes additional moisture and creates a lovely texture for this cake.
Easy Buttermilk Cake
This is a very simple cake to stir together. Stir together the dry ingredients. Cut in the butter. (This butter grating tip is an awesome one to use for this recipe.) Stir it all together with the buttermilk and spread the batter in the pan.
Stir together the topping ingredients and sprinkle it over the top. I can typically pull this cake together and get it in the oven in less time than it takes my oven to heat.
Cake Ingredients
- all-purpose flour
- sugar
- cinnamon
- baking soda
- butter
- buttermilk
Topping Ingredients
- butter
- light brown sugar
- cinnamon
- chopped pecans
Buttermilk Coffee Cake Recipe
- Preheat oven to 350°F. Grease an 8″ round or square pan with butter. (A pie plate will also work nicely for this recipe.) Combine the flour, sugar, cinnamon, and baking soda in a mixing bowl. Stir to combine.
- Add the butter to the dry ingredients and use a fork or pastry blender to mix until crumbly. (Little lumps are a good thing, don’t worry about making it perfect.) Add the buttermilk to the bowl and stir again to combine. Spread the batter into the prepared pan.
- Combine the butter, brown sugar, and cinnamon in a small bowl or large glass measuring cup. Microwave for 1 minute, or until the butter has melted. Stir to combine. Add the pecans and stir again. Sprinkle topping over the cake batter.
- Bake for 35-38 minutes, until a toothpick inserted comes out clean or with moist crumbs. Serve warm or at room temperature.
Favorite Coffee Cake Recipes
Coffee cakes are at the top of my cake-love-list and you can add pretty much any streusel or cinnamon topped recipe to that list of loves.
Cinnamon Toast Cake has been a favorite of mine since childhood. That simple, but oh so delicious, cake inspired these Cinnamon Toast Bars and these Cinnamon Toast Cake Bites too.
This Layered Pumpkin Coffee Cake is one that I’ll be making now through the end of the year, pretty much any time I have an excuse for cake.
Blueberry Coffee Cake is a reader favorite year-round and the Lemon Coffee Cake will brighten any morning.
Fresh cranberries and a hint of lemon are combined in this incredibly moist brown sugar streusel Cranberry Coffee Cake.
Ingredients
Cake Ingredients
- 1⅔ cups all-purpose flour
- ¾ cup sugar
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ cup butter, very soft, room temperature
- 1 cup buttermilk
Topping Ingredients
- ¼ cup butter
- ¾ cup light brown sugar
- 1 teaspoon cinnamon
- ½ cup chopped pecans
Instructions
- Preheat oven to 350°F. Grease an 8" round or square pan with butter. (A pie plate will also work nicely for this recipe.) Combine the flour, sugar, cinnamon, and baking soda in a mixing bowl. Stir to combine.
- Add the butter to the dry ingredients and use a fork or pastry blender to mix until crumbly. (Little lumps are a good thing, don't worry about making it perfect.) Add the buttermilk to the bowl and stir again to combine. Spread the batter into the prepared pan.
- Combine the butter, brown sugar, and cinnamon in a small bowl or large glass measuring cup. Microwave for 1 minute, or until the butter has melted. Stir to combine. Add the pecans and stir again. Sprinkle topping over the cake batter.
- Bake for 35-38 minutes, until a toothpick inserted comes out clean or with moist crumbs. Serve warm or at room temperature.
Nutrition
Diana says
Made this yesterday. Very good but make sure you put something under it as mine overflowed a bit.
Mary Younkin says
I’m thrilled that you enjoyed the cake, Diana! I’m guessing that your pan was a little bit more shallow than mine. A drip pan underneath is never a bad idea though!
Lori says
This is delicious and easy. I followed the recipe exactly and it was perfect.
Mary Younkin says
I’m so happy to hear that you loved the cake, Lori!
Neroli Jacobs says
Sorry If I missed it – where is the coffee in the cake ?
Mary Younkin says
There is no coffee in coffee cake. It is simply a cake that is often enjoyed alongside coffee or tea.
Patricia says
I just took this out of the oven. It smells great, but looks nothing like the pictures. The topping melted and pooled on top. Very flat. My husband is taking it to PA today for his dad’s 95 birthday. I hope it tastes good 🤞🏻
Mary Younkin says
Hopefully it was delicious, Patricia. I’m not sure why it changed for you.
Toni says
Does this not call for any eggs?
Mary Younkin says
There are no eggs required in this recipe, Toni.
Rosalie McCartney says
Easy recipe but I used an 8 x 8 square pan. It is taking longer than 38 minutes. Hopefully it will come out. Smells good.
Mary Younkin says
Rosalie – I am sure it was delicious.
SKM says
I’m a little confused in the above narrative you say to use cold butter using a grader but in the actual recipe you say to use very soft butter, which is it?
Mary Younkin says
Great question, my apologies if it was confusing. Grating the butter is a good way to quickly get soft room temperature butter, which the recipe calls for. It is a hack if you are forgetful like me and don’t remember to get your butter out to soften in advance. Hope that helps.
Susan says
My topping went to the bottom of dish an stuck like glue! Why? I followed recipe to a T. Tastes good just not on top like picture.
Mary Younkin says
Without being in your kitchen – it is hard to troubleshoot what might have happened. I have never had that issue, Susan.
Cheryl Fraser says
Great recipe , thank you , I made two of them ,👍
Mary Younkin says
How fun! Thank you, Cheryl.
Melanie says
Delicious! I made this last weekend, and I’m making it again today.
Mary Younkin says
Thank you, Melanie.
Justice Flight says
I followed this recipe to the letter, and I got goop. Very nice smelling goop, but goop nonetheless. I even cooked it longer than the instructions called for by 15 minutes. It still never became cake.
Mary Younkin says
Hello! Did you happen to substitute/omit any ingredients from the recipe, or possibly change the cooking temperature? Sorry to hear the recipe didn’t turn out well for you; I haven’t had that result before.
Marjorie says
Everyone, especially our grandsons LOVE this cake. Have made two now simple changes. I increased the recipe by 50% and put it into a 9″ springform pan. Looks really nice when it comes out. I increased the cooking time considering the increase in size. I also did up a simple crumble topping (brown sugar, flour, white sugar and butter) and 15 minutes prior to it coming out – sprinkled it on top. WOW, the combination of flavours and texture is delicious!! Thanks so much for this great, simple and full proof recipe.
Mary Younkin says
You’re welcome, Marjorie. I’m happy to hear that everyone loved the coffee cake. Happy baking!
Deborah Byers says
I have never tasted a more satisfying coffee cake. I did have a problem with the size of pan you recommended. I don’t have an 8 inch cake pan, so I used an 8 inch pie pan. It overflowed the pan on all sides and made a big mess in the oven. But like I said, it had the best taste ever! I’ll just change the pan next time. Thank you.
Mary Younkin says
I’m glad that you loved the coffee cake, Deborah, and that you made the best of your baking situation. Hopefully it wasn’t too much of a mess. Enjoy!