Buttermilk Coffeecake
Buttermilk coffeecake offers a moist, spiced crumb with raisins and optional nutmeats, perfect for breakfast or dessert with a comforting, cinnamon-scented flavor.
Ingredients
Instructions
- Mix flour, spices, and salt in a bowl.
- Cut in the 1/2 cup Crisco using a pastry blender or fork until crumbly.
- Remove 1/2 cup of the mixture to be used as topping.
- Combine the remaining mixture with raisins and buttermilk, then add soda and sugar, mixing well.
- Pour the batter into a greased baking pan.
- Sprinkle the reserved crumb mixture evenly over the top.
- Bake at 350°F (175°C) for approximately 30 minutes or until golden brown.
Tips & Substitutions
For a lighter texture, consider sifting the flour before measuring. If you prefer, you can substitute unsalted butter for Crisco, which adds a rich flavor. Feel free to swap raisins for dried cranberries or chopped dates for a different twist. Adding a pinch of nutmeg can enhance the spice profile, making your coffeecake even more aromatic.
Serving Suggestions
This Buttermilk Coffeecake is delightful on its own, but you can elevate it by serving with whipped cream or a drizzle of honey. It pairs beautifully with a hot cup of coffee or tea, making it a perfect addition to brunch. For a complete meal, consider serving alongside Broiled Tomatoes With Dill Sauce for a savory contrast.
Storage & Reheating
Store any leftover coffeecake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it, where it can last up to a week. To reheat, warm individual slices in the microwave for about 15-20 seconds or in a preheated oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Buttermilk Coffeecake contains roughly 276 calories, with 5g protein, 51g carbohydrates, and 7g fat. It is a good source of protein (10% of the Daily Value) and calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 1094mg per serving (48% 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 by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for about 5 minutes to mimic buttermilk's acidity, which is essential for the recipe.
How can I make this coffeecake gluten-free?
To make this coffeecake gluten-free, use a 1:1 gluten-free flour blend. Ensure that the baking soda is gluten-free and check your other ingredients for potential gluten content. The texture may vary, but it should still be delicious.
Can I add nuts to the batter?
Absolutely! Adding chopped walnuts or pecans to the batter can provide a wonderful crunch and enhance the flavor. Just keep the total amount of nuts and raisins combined to about 1 cup to maintain the right texture.
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).