Cinnamon Buttermilk Coffee Cake
A moist, cinnamon-spiced coffee cake with a crunchy nut topping, perfect for breakfast or brunch gatherings, combining rich flavors and tender crumb in every bite.
Ingredients
Instructions
- Mix flour, brown sugar, salt, cinnamon, and margarine until the mixture resembles cornmeal.
- Set aside 3/4 cup of this mixture for the topping and 1/2 cup of nuts.
- Add the egg, buttermilk, and soda to the remaining mixture and mix until just moistened.
- Pour the batter into a greased 9-inch pan.
- Sprinkle the reserved topping mixture and nuts over the batter.
- Bake at 325°F for 45 to 50 minutes until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. If you don't have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. To enhance the nutty flavor, try toasting the pecans before adding them to the batter. This coffee cake can also be adapted for a gluten-free diet by substituting with a gluten-free flour blend.
Serving Suggestions
This Cinnamon Buttermilk Coffee Cake is perfect for breakfast or as an afternoon snack. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a hot cup of coffee or tea. For an extra treat, consider serving it alongside Melt In Your Mouth Waffles for a brunch gathering.
Storage & Reheating
Store any leftover coffee cake in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for about 15-20 seconds. Alternatively, you can warm it in the oven at 300°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Cinnamon Buttermilk Coffee Cake contains roughly 533 calories, with 10g protein, 96g carbohydrates, and 14g fat. It is an excellent source of calcium (20% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 617mg per serving (27% 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 sugar instead of brown sugar?
Yes, you can use regular granulated sugar in place of brown sugar, but the flavor and moisture may differ slightly. Brown sugar adds a richer taste and helps keep the cake moist, so if you opt for granulated sugar, consider adding an extra tablespoon of butter or a splash of molasses to mimic the flavor.
What can I substitute for pecans?
If you’re not a fan of pecans or have a nut allergy, you can easily substitute with walnuts, almonds, or even omit the nuts altogether. For a different texture, consider adding chocolate chips or dried fruit like raisins or cranberries to the batter instead.
Can I make this coffee cake ahead of time?
Absolutely! You can prepare the batter the night before and store it in the refrigerator until you're ready to bake. Just be sure to let it sit at room temperature for about 15 minutes before putting it in the oven. This makes it a convenient option for busy mornings or brunch gatherings.
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).