Buttermilk Coffee Cake(No Eggs - Crumb)
A tender, crumb-topped buttermilk coffee cake with cinnamon flavor, perfect for breakfast or brunch, offering a moist crumb and sweet topping that appeals to all ages.
Ingredients
Instructions
- Sift flour, sugar, 1/2 teaspoon cinnamon, baking powder, and salt into a bowl.
- Cut in the butter with a pastry blender or two knives until the mixture is crumbly.
- Reserve 1/2 cup of the crumbs and add 1 teaspoon cinnamon to this mixture, set aside.
- Dissolve baking soda in buttermilk.
- Add the buttermilk and vanilla to the remaining crumb mixture, stirring just enough to moisten the batter by hand.
- Spread the batter in a greased 8-inch square pan.
- Sprinkle the reserved crumb mixture over the top.
- Bake at 375°F for 30 to 35 minutes.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you don't have buttermilk, you can create a substitute by adding 1 tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for 5 minutes. This cake is perfect for breakfast or as a snack, and you can easily adjust the spices to your preference. For a nutty twist, add chopped walnuts or pecans.
Serving Suggestions
This buttermilk coffee cake is delicious on its own, but you can enhance its flavor by serving it with a dollop of whipped cream or a drizzle of icing. It pairs beautifully with a cup of coffee or tea, making it an ideal treat for brunch or afternoon gatherings. For a delightful dessert, consider serving it alongside a scoop of vanilla ice cream.
Storage & Reheating
Store any leftover buttermilk coffee cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for about 15-20 seconds or in a toaster oven until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Buttermilk Coffee Cake(No Eggs - Crumb) contains roughly 100 calories, with 3g protein, 15g carbohydrates, and 3g fat. It is a good source of calcium (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 a different type of flour for this recipe?
Yes, you can substitute all-purpose flour with whole wheat flour for a healthier option. However, keep in mind that whole wheat flour may result in a denser cake. For a gluten-free alternative, use a 1:1 gluten-free baking blend.
What can I do if I don't have buttermilk?
If you don't have buttermilk on hand, you can make a simple substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for about 5-10 minutes until it thickens slightly, and then use it in the recipe as directed.
How can I make this recipe vegan?
To make this buttermilk coffee cake vegan, substitute the butter with a plant-based margarine or coconut oil. For the buttermilk, use a non-dairy milk and add vinegar or lemon juice as mentioned. Ensure that any additional toppings or mix-ins are also vegan-friendly.
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).