Buttermilk coffee cake with cinnamon topping
This coffee cake is to die for. It is rich and buttery with a cinnamon crumb topping. It goes well with that morning cup of joe.
- 3½ cups Flour
- 1½ cup granulated sugar
- 1 tsp baking powder
- 1 tsp salt
- 1 cup butter rm temperature, 2 sticks
- 1½ cup buttermilk
- 2 eggs
- 1 tsp baking soda
- 1 cup light brown sugar
- ¼ cup butter, softened
- ¼ cup flour
- 4 tsp cinnamon
Preheat oven to 350° and grease a 13x9 in pan.
Combine and whisk all dry ingredients in a medium mixing bowl. Set aside.
In a large mixing bowl, cream butter and sugar until light and fluffy. Then add in one egg at a time and blend well.
Slowly add in dry ingredients, batter will be crumbly.
Lastly add in buttermilk until all batter is well blended. Batter will be thick and this is normal.
Combine in one bowl, butter, flour, brown sugar and cinnamon with pastry blender. Pour half of the topping on the cake batter. You will not use all the topping. Save for after the cake is baked.
Put in oven and bake for 35-45 minutes or until cake tester comes out clean in the middle.
Let cake cool for 30 minutes and put on rest of cinnamon topping on. Cut and serve!
- May use light or dark brown sugar. It all depends on what you like best.
- Cake is served best on day 1 or 2. Can stay fresh for up to week in the fridge if sealed in an airtight container
- Store in the freezer for up to 2 months.
Serving: 12peopleCalories: 510kcalCarbohydrates: 75gProtein: 6gFat: 21gSaturated Fat: 13gCholesterol: 81mgSodium: 556mgPotassium: 122mgFiber: 2gSugar: 44gVitamin A: 680IUCalcium: 96mgIron: 2mg