Buttermilk Coffee Cake Recipes

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BUTTERMILK COFFEE CAKE



Buttermilk Coffee Cake image

This Buttermilk Coffee Cake has cinnamon streusel all over the top and in the middle of the cake. It is made with lots of tangy buttermilk to keep it moist for days.

Provided by Trang

Categories     Breakfast     Dessert

Time 55m

Number Of Ingredients 13

1/2 cup granulated sugar ((90 g))
1/2 cup all-purpose flour ((68 g))
1 teaspoon cinnamon ((3 g))
2 oz unsalted butter ((57 g, cold & cubed))
4 oz unsalted butter ((115 g, room temperature))
2/3 cup granulated sugar ((130 g))
1 teaspoon pure vanilla extract ((4 g))
2 large eggs ((room temperature))
1 1/2 cup all-purpose flour ((203 g))
1/2 teaspoon kosher salt ((3 g))
1/2 teaspoon baking soda ((3 g))
1 teaspoon baking powder ((4 g))
1 cup buttermilk ((235 g, room temperature))

Steps:

  • Add sugar, flour and cinnamon in a small mixing bowl and stir together with a whisk to distribute evenly. Toss in the cold cubed butter and cut with a pastry blender or a fork until the texture is sandy. Refrigerate until ready to use.
  • Preheat oven to 350°F.
  • Brush a 9" springform pan with butter and set aside.
  • Add flour, salt, baking soda and baking powder to a small bowl and mix with a whisk to combine.
  • In the bowl of a stand mixer, cream softened butter, sugar and vanilla extract together until light and fluffy. Add eggs and beat until combined.
  • Add half of the flour mixture and beat to combine, then add half of the buttermilk and beat again to combine. Alternate the remaining flour mixture and buttermilk and continue to beat until a smooth batter forms. Use a spatula to scrape down the side and bottom of the bowl to ensure even mixing.
  • Add half the cake batter to the prepared pan. Sprinkle half the streusel mixture on top. Then add the remaining cake batter over the streusel, use the back of a spoon or spatula to spread it as evenly as possible. Sprinkle the remaining streusel over the top.
  • Bake for 40 minutes until a toothpick inserted in the middle comes out clean.

Nutrition Facts : ServingSize 102 g, Calories 334 kcal

GRANDMA'S BUTTERMILK COFFEE CAKE



Grandma's Buttermilk Coffee Cake image

This is the best coffeecake I've ever had! So easy to make and always a hit. Not sure if it is really grandma's recipe or if she got it somewhere.

Provided by Busy Lindsay

Categories     Breads

Time 45m

Yield 12 serving(s)

Number Of Ingredients 11

3/4 cup vegetable oil
2 1/4 cups flour (I use all purpose and it turns out fine)
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
1 cup brown sugar
3/4 cup granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 cup buttermilk (the dry buttermilk found in the baking section of the store will work, just follow the package instr)
1 egg, slightly beatten
1/2 cup walnuts, chopped

Steps:

  • Preheat oven to 350 degrees.
  • Mix flour, salt, and 1/2 teaspoon of cinnamon into a large mixing bowl. Add sugar and oil and mix on medium speed until well blended and feathery.
  • Remove 3/4 cup of this mixture and put in a smaller mixing bowl for the topping. Add walnuts and remainder of cinnamon to the contents of the smaller bowl for the topping, mix well and set aside for later.
  • To remaining mixture (not the topping) add baking soda, baking powder, egg and buttermilk. Mix until smooth, this is the coffeecake batter.
  • Spoon the cake batter into a buttered 9 x 13 baking dish. Sprinkle the topping over the cake batter and press lightly with fingers. Bake at 350 degrees for 25 - 30 minutes.

Nutrition Facts : Calories 370.4, Fat 17.6, SaturatedFat 2.3, Cholesterol 18.4, Sodium 218.7, Carbohydrate 50.2, Fiber 1.1, Sugar 31.3, Protein 4.4

BUTTERMILK COFFEE CAKE



Buttermilk Coffee Cake image

Of all the things I make for breakfast, this gets eaten the fastest. That's all right with me because it's also the easiest to prepare! Serve this tasty treat with fresh fruit, juice and coffee for a complete meal.

Provided by Taste of Home

Time 45m

Yield 24 servings.

Number Of Ingredients 15

2-1/2 cups all-purpose flour
1 cup packed brown sugar
3/4 cup sugar
3/4 cup vegetable oil
1 teaspoon salt
1 large egg, lightly beaten
1 cup buttermilk
1 teaspoon baking soda
TOPPING:
1 cup chopped pecans
1/4 cup packed brown sugar
1/4 cup sugar
1 tablespoon all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Steps:

  • In a bowl, combine flour, sugars, oil and salt; mix well. Remove 1/2 cup and set aside. To remaining flour mixture, add egg, buttermilk and baking soda; mix well. Pour into a greased 15x10x1-in. baking pan. , To reserved flour mixture add all topping ingredients; mix well. Sprinkle over batter. Bake at 350° for 25-30 minutes or until cake tests done.

Nutrition Facts : Calories 226 calories, Fat 11g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 169mg sodium, Carbohydrate 31g carbohydrate (20g sugars, Fiber 1g fiber), Protein 2g protein.

SIMPLE BUTTERMILK COFFEE CAKE



Simple Buttermilk Coffee Cake image

This coffee cake is a great treat anytime of the day. It's great for breakfast, brunch, or dessert. It's extremely easy to make and will always be a hit at the party!

Provided by Amy

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 50m

Yield 16

Number Of Ingredients 8

2 ¼ cups all-purpose flour
1 ½ cups white sugar
1 ½ teaspoons baking powder
¾ teaspoon baking soda
½ cup butter, room temperature
1 cup buttermilk
2 eggs
½ teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
  • Combine flour, sugar, baking powder, and baking soda in a large bowl. Cut butter into flour mixture until mixture resembles coarse crumbs. Reserve about 1 cup butter crumbs.
  • Stir buttermilk, eggs, and vanilla extract into remaining crumbs until batter is just combined; pour batter into prepared baking dish. Sprinkle reserved butter crumbs over batter.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

Nutrition Facts : Calories 203.1 calories, Carbohydrate 33.1 g, Cholesterol 39.1 mg, Fat 6.7 g, Fiber 0.5 g, Protein 3.2 g, SaturatedFat 3.9 g, Sodium 170.8 mg, Sugar 19.6 g

BLUEBERRY BUTTERMILK COFFEECAKE



Blueberry Buttermilk Coffeecake image

Simple, delicious coffee cake recipe that my mom made for company. I took the basic recipe and added blueberries.

Provided by BATA

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 13

4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 ⅓ cups white sugar
½ cup butter
2 eggs
1 teaspoon vanilla extract
2 cups buttermilk
2 cups blueberries
⅔ cup all-purpose flour
⅔ cup white sugar
6 tablespoons butter, softened

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • Sift flour, baking powder, baking soda, and salt together in a bowl. Set aside.
  • In a large bowl, cream together sugar and butter until light and fluffy. Beat in eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Sir in blueberries. Pour batter into prepared pan.
  • In a small bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over top of batter.
  • Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 468.2 calories, Carbohydrate 76.2 g, Cholesterol 68.2 mg, Fat 15.2 g, Fiber 1.9 g, Protein 7.7 g, SaturatedFat 9.1 g, Sodium 539.7 mg, Sugar 37.9 g

RHUBARB-BUTTERMILK COFFEE CAKE



Rhubarb-Buttermilk Coffee Cake image

Take advantage of rhubarb's short season, and surprise your family with this moist and tender coffee cake. There's a nice balance of tart and sweet in each bite. -Cindy Ashley, Gregory, Michigan

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 9 servings.

Number Of Ingredients 12

2 cups diced fresh or frozen rhubarb
1/4 cup plus 2/3 cup sugar, divided
1/2 cup butter, softened
2 large eggs
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
3/4 cup buttermilk
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350°. In a small bowl, combine rhubarb and 1/4 cup sugar. In a large bowl, cream butter and remaining sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. In another bowl, whisk flour, baking powder, salt and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in rhubarb mixture., Pour into a greased 9-in. square baking pan. In a small bowl, mix brown sugar and cinnamon; sprinkle over batter. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

Nutrition Facts : Calories 287 calories, Fat 12g fat (7g saturated fat), Cholesterol 75mg cholesterol, Sodium 304mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 1g fiber), Protein 5g protein.

BUTTERMILK CINNAMON COFFEE CAKE



Buttermilk Cinnamon Coffee Cake image

Make and share this Buttermilk Cinnamon Coffee Cake recipe from Food.com.

Provided by 1 Baker

Categories     Breads

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 12

2 1/4 cups flour
1/2 teaspoon salt
1/4 teaspoon ginger
2 teaspoons cinnamon
1 cup brown sugar
3/4 cup sugar
3/4 cup corn oil
1 cup chopped walnuts or 1 cup pecans
1 teaspoon baking soda
1 teaspoon baking powder
1 egg, beaten
1 cup buttermilk

Steps:

  • Mix together in a large bowl the flour, salt, l teaspoons cinnamon, ginger, both sugars, and corn oil.
  • Remove 3/4 cup of this mixture, and to it add the nuts and the remaining l teaspoons cinnamon.
  • Mix well, and set aside to use as a topping.
  • To the remaining batter, add the baking soda, baking powder, egg and buttermilk.
  • Mix to combine all ingredients. Small lumps in the batter are okay.
  • Pour the batter into a well greased 9x13 pan.
  • Sprinkle the topping mixture evenly over the surface.
  • Bake at 350 for 40 to 45 minutes.

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