Cinnamon Buttermilk Coffee Cake

Happy Easters peeps! {Get it – peeps, because today is Easter?} I hope it’s been a great one for you so far! I don’t know about you, but sometimes – I’m not a very good planner. Meaning, I leave everything that there is to do until the very last second. That’s why when I saw this coffee cake recipe, I knew it needed to be a part of my recipe repertoire. For two reasons actually: 1 – It sounded delicious. 2 – It’s one of those recipes where you’re most likely to already have everything for it in your house. {Which, I did.} Score!

I thought this would be a perfect recipe for all of you Easter brunch goers. It takes less than an hour to whip up and it’s definitely one of those foods that everyone will love!

Ingredients:

  • 2 & 1/2 cups all-purpose flour
  • 1 & 1/2 cups light brown sugar, packed
  • 1/2 tsp. salt
  • 2/3 cup butter
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 2 large eggs, beaten
  • 1 & 1/3 cups buttermilk or sour milk {Sour milk can be by placing 4 tsp. lemon juice in a 2-cup measuring cup and adding enough milk to make 1 & 1/3 cups total. Let sit for 5 minutes before using.}
  • 1 cup powdered sugar
  • 1/4 tsp. vanilla
  • 1 & 1/2 Tbsp. milk
Directions:
  1. Preheat oven to 350°F if using a nonstick pan or 325°F if using a glass dish.
  2. Grease a bundt cake or 9×13 inch pan and set aside.
  3. In a large bowl, combine flour, brown sugar, and salt.
  4. Use a pastry blender to cut in butter until mixture resembles coarse crumbs. {Or, if you’re like me and don’t have a pastry blender – stick it all in your stand mixer with the whisk attachment and whisk away.} Set aside 1/2 cup of the crumb mixture.
  5. Stir baking powder, baking soda, cinnamon, and nutmeg into the remaining crumb mixture.
  6. In a medium bowl combine eggs and buttermilk.
  7. Add egg mixture all at once to cinnamon mixture, stirring just until moistened.
  8. Spoon batter evenly into prepared pan or dish.
  9. If using a 9×13 inch pan, sprinkle the reserved 1/2 cup crumb mixture over the batter.
  10. Bake for 32-35 minutes or until a toothpick inserted near the center comes out clean.
  11. If you used a bundt cake pan, sprinkle the reserved 1/2 cup crumb mixture over warm cake.
  12. In a small bowl, combine powdered sugar, vanilla, and milk until smooth.
  13. Spoon evenly over your coffee cake.
  14. Serve warm with fruit and/or scrambled eggs.
Be sure to try and save some for everyone else. ;) Again, Happy Easter and may we all remember the reason for this truly glorious day.
-Sarah
Linking up here.

Comments

  1. says

    This sounds so delicious!

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  2. says

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  3. says

    I’m so hungry right now. 1:43 and I still haven’t even had breakfast. Wish I had time to make this today but I think it is going to be another fiber bar kind of day. I will bookmark it for later. :D Thanks for sharing.
    p

  4. says

    I’m so hungry right now. 1:43 and I still haven’t even had breakfast. Wish I had time to make this today but I think it is going to be another fiber bar kind of day. I will bookmark it for later. :D Thanks for sharing.
    p

  5. says

    Hi Sara!
    This cake looks delicious! But, I can’t find coffee neither between ingredients or in the directions. How much coffee does the cake need? and when do I have to add it to the rest of the mixture?
    Thanks a lot for sharing this recipe. I hope you will answer me soon.
    Agnese

    • says

      Hi, Agnese! Generally, coffee cake doesn’t actually contain coffee, but rather is usually served while eating coffee. Therefore, this cake doesn’t have any coffee in it. Enjoy! :)

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