Buttermilk Coffee Cake
A moist and flavorful coffee cake featuring tender layers of buttermilk and a sweet crumb topping, perfect for breakfast or brunch. Its rich vanilla aroma and balanced sweetness make it a crowd-pleaser for family gatherings or cozy mornings, offering a delightful treat with every slice.
Ingredients
Instructions
- Mix the shortening, sugar, and eggs until well blended.
- Add the flour, buttermilk, baking soda, salt, baking powder, and vanilla; mix until smooth.
- Pour the batter evenly into two greased and floured bread pans.
- Sprinkle crumbs on top of the batter in each pan.
- Bake in a preheated oven at 350°F (175°C) for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider substituting half of the shortening with unsalted butter. If you're out of buttermilk, you can make a quick substitute by adding a tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for 5-10 minutes. Adjust the baking time depending on your oven's performance, as some may bake faster than others.
Serving Suggestions
Serve this delightful buttermilk coffee cake with a dusting of powdered sugar on top for an elegant touch. It pairs beautifully with a hot cup of coffee or tea, making it perfect for breakfast or brunch. You can also enjoy it as a sweet snack alongside the Hotel Peabody Vanilla Muffins for a delightful afternoon treat.
Storage & Reheating
Once cooled, store any leftover coffee cake in an airtight container at room temperature for up to three days. For longer storage, wrap individual slices in plastic wrap and freeze for up to three months. To reheat, simply microwave a slice for 10-15 seconds or warm it in a preheated oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Buttermilk Coffee Cake contains roughly 635 calories, with 1g protein, 22g carbohydrates, and 41g fat. It is a good source of vitamin C (16% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser texture. To improve the lightness, consider using half whole wheat and half all-purpose flour. This way, you can enjoy the health benefits without compromising too much on the cake's fluffiness.
Is it possible to make this cake without eggs?
Absolutely! You can replace each egg with 1/4 cup of unsweetened applesauce or 1/4 cup of mashed banana for a vegan alternative. Additionally, using a commercial egg replacer can work well. Just ensure to adjust the liquid ingredients slightly if needed.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs. Keep an eye on the baking time; if the top starts to brown too much before the center is baked, you can tent it with aluminum foil to prevent over-browning.
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).