Buttermilk-Cinnamon Coffee Cake
A moist, flavorful coffee cake infused with cinnamon and ginger, topped with nuts, perfect for breakfast or brunch gatherings and pairs well with coffee or tea.
Ingredients
Instructions
- Preheat oven to 350°F.
- Grease a 13 x 9-inch baking pan.
- Mix flour, brown sugar, sugar, 1 teaspoon cinnamon, and ginger in a bowl.
- Stir in oil until the mixture is crumbly.
- Pat 3/4 cup of the flour mixture into a small bowl for the topping.
- Stir in chopped nuts and remaining 1 teaspoon cinnamon into the reserved flour mixture.
- Stir baking soda and baking powder into the remaining flour mixture.
- Beat buttermilk and egg until blended.
- Add the buttermilk and egg mixture to the flour mixture and stir until combined.
- Pour the batter into the prepared pan.
- Sprinkle the nut mixture on top of the batter.
- Bake for 40 to 45 minutes, until a toothpick inserted in the center comes out clean.
- Allow to cool before serving.
Tips & Substitutions
For extra moisture, consider adding a dollop of sour cream in place of some buttermilk. If you prefer a nut-free version, simply omit the chopped nuts or substitute with chocolate chips for a sweeter twist. Make sure to measure your flour correctly by spooning it into the cup and leveling it off to avoid a dense cake. This recipe is a great pairing with Vanilla Cream Pie for dessert lovers.
Serving Suggestions
This Buttermilk-Cinnamon Coffee Cake is perfect for breakfast or as an afternoon snack. Serve it alongside a hot cup of coffee or tea for a delightful treat. It also makes a great addition to brunch spreads, especially when paired with fresh fruit or yogurt. Consider serving it with a scoop of ice cream for a decadent dessert experience.
Storage & Reheating
To store leftovers, cover the cooled coffee cake tightly with plastic wrap or place it in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the cake for up to 2 months. To reheat, simply warm individual slices in the microwave for about 15-20 seconds or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Buttermilk-Cinnamon Coffee Cake contains roughly 462 calories, with 5g protein, 55g carbohydrates, and 25g fat. It is a good source of protein (11% of the Daily Value) and calcium (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular milk instead of buttermilk?
Yes, you can substitute regular milk for buttermilk by adding 1 tablespoon of lemon juice or vinegar to one cup of milk and letting it sit for 5-10 minutes to curdle. This will give you a similar acidity and texture that buttermilk provides in the recipe.
What type of nuts work best in this recipe?
Chopped walnuts or pecans are traditional choices for this coffee cake, adding a lovely crunch and flavor. However, feel free to experiment with other nuts like almonds or hazelnuts, based on your preference. Just ensure they are chopped finely enough to distribute evenly throughout the cake.
Can I make this cake ahead of time?
Absolutely! This coffee cake can be made a day ahead. Simply bake it, allow it to cool completely, then cover and store it at room temperature. This allows the flavors to meld, and it still tastes delicious the next day. Just remember to warm it slightly before serving for the best experience.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).