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–+ servings

Classic Buttermilk Coffee Cake

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Dessert, Snack
Servings 9 servings

Ingredients
  

Cake Batter

  • 2 ¼ cup all-purpose flour
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • ½ teaspoon cinnamon
  • ¾ cup unsalted butter, softened
  • ½ cup light brown sugar, packed
  • ½ cup granulated sugar
  • ⅓ cup sour cream
  • 2 eggs
  • 2 teaspoons vanilla extract
  • ⅔ cup buttermilk

Cinnamon Center

  • ⅓ cup light brown sugar, packed
  • 2 teaspoons cinnamon

Crumble Topping

  • ¾ cup all-purpose flour
  • ½ cup light brown sugar, packed
  • ⅓ cup unsalted butter, melted
  • 1 tablespoon cinnamon
  • Pinch of salt

Instructions
 

  • Preheat oven to 350°F. Grease a 9x9 square pan and line with parchment paper, if desired. Set aside.
  • In a stand mixer or large bowl, cream together the softened butter and sugars until light and fluffy, about 2 minutes. Scrape down the bowl. Add in the sour cream, eggs, and vanilla extract.
  • To the bowl, add the flour, baking soda, salt, and cinnamon. Start mixing. Once almost completely combined, slowly pour in the buttermilk. Continue mixing until everything is smooth and incorporated.
  • Make the cinnamon center mixture. In a small bowl, mix together the brown sugar and cinnamon.
  • Pour about half of the coffee cake batter into the prepared pan, and spread in an even layer. Sprinkle the cinnamon mixture all over. Pour the other half of the coffee cake batter on top, and carefully spread it into an even layer.
  • Now, make the streusel topping by combining all streusel ingredients in a separate bowl. It should become a thick, crumbly streusel mixture. Sprinkle evenly on top of the batter.
  • Bake for 55-60 minutes. Allow to cool completely before slicing. Enjoy!
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