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The Ultimate Weekend Treat: My Favorite Buttermilk Coffee Cake Recipe
This has to be my most requested recipe from family and friends. My buttermilk coffee cake is incredibly moist with the most amazing nutty streusel topping. I love serving this at my weekend brunches or wrapping it up as a heartfelt homemade gift. Trust me, nothing beats a slice of this with your morning coffee.
The Secret Behind This Amazing Coffee Cake
I discovered that buttermilk makes all the difference in this recipe. It creates the most tender crumb while the walnut cinnamon streusel adds the perfect crunch. I often make this on Sunday mornings but it's just as wonderful for an afternoon treat. The best part? You probably have everything you need in your kitchen right now.
What You'll Need
- All-Purpose Flour: 2 cups; or use self-rising flour (omit baking powder).
- Brown Sugar: 1 cup, packed; enhances the streusel's richness.
- White Sugar: 1 cup; sweetens the cake.
- Cinnamon: 1 tsp; adds a warm, aromatic flavor.
- Canola Oil: ½ cup; or substitute vegetable oil.
- Walnuts: ½ cup, finely chopped; for a crunchy topping.
- Buttermilk: 1 cup; keeps the cake moist and tender.
- Egg: 1 large; room temperature for even mixing.
- Baking Powder: 1 tsp; for leavening (skip if using self-rising flour).
- Baking Soda: ½ tsp; ensures a proper rise.
Let's Make It Together
- Prepare the Streusel
- In a bowl, combine flour, brown sugar, white sugar, cinnamon, and oil. Set aside ¾ of the mixture and mix in the chopped walnuts for the topping.
- Mix the Batter
- Add baking powder and baking soda to the remaining flour mixture. Stir in buttermilk and the egg, mixing just until combined to avoid overmixing.
- Assemble the Cake
- Pour the batter into a lightly greased 9-inch pan. Evenly sprinkle the reserved streusel topping over the batter.
- Bake
- Preheat the oven to 350°F (175°C) and bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve
- Let the cake cool for 5-10 minutes before slicing. Serve warm or at room temperature with coffee or tea.
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A Fun Coffee Cake Fact
People often ask me why there isn't any coffee in this recipe. The truth is coffee cake got its name simply because it tastes incredible alongside a hot cup of coffee. The nutty sweetness perfectly balances your morning brew or after dinner coffee.
Make It Your Own
Sometimes I switch things up by using pecans instead of walnuts or adding fresh berries on top. My daughter loves it with almonds and my husband prefers it plain. The beauty of this recipe is how easily you can adapt it while keeping that wonderful homey comfort we all love.
Frequently Asked Questions
- → How long does buttermilk coffee cake stay fresh?
When stored in an airtight container at room temperature, this coffee cake stays fresh for up to 3 days. You can also keep it in the fridge for up to a week, though the streusel might lose some crunch.
- → Can I freeze this coffee cake?
Yes, this coffee cake freezes really well for up to 3 months. Just wrap it tightly in plastic wrap and aluminum foil. Thaw overnight in the fridge before serving.
- → What can I use if I don't have buttermilk?
You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using in the recipe.
- → Can I use different nuts for the streusel topping?
Yes, you can swap the walnuts for pecans, almonds, or hazelnuts. Make sure to chop them finely for the best texture in the streusel topping.
- → Why is my coffee cake dry?
The most common reason for dry coffee cake is overbaking. Always check for doneness at the minimum baking time using a toothpick. Also, make sure to measure the flour correctly by spooning it into the measuring cup rather than scooping.
Conclusion
A delightful coffee cake featuring buttermilk for moisture and a walnut streusel for crunch. Simple to prepare and perfect for various occasions.