Buttermilk Coffee Cake
Buttermilk Coffee Cake topped with a heaping layer of buttery cinnamon crumb topping is a cake that any cinnamon-lover is certain to love.
Servings: 8
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
Calories: 240kcal | Carbohydrates: 38g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 158mg | Potassium: 57mg | Fiber: 1g | Sugar: 18g | Vitamin A: 269IU | Calcium: 29mg | Iron: 1mg