BUTTERMILK COFFEE CAKE RECIPE – Any fan of cinnamon will adore buttermilk coffee cake that has a generous layer of buttery cinnamon crumb topping on top.

I suggest preparing this today and eating a slice after dinner tonight, as well as another serving the next morning with a cup of coffee or tea.



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


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.

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