This coffee cake recipe can also be served in the afternoon as a snack. My husband loves to eat this with a scoop of vanilla ice cream and he just couldn’t get enough. I love pairing this off with a cup of black coffee, but this also tastes good with tea. The sugary top matches the hint of bitterness and you will just fall in love with this on the first bite. The fact that the cake remains moist is just the icing on top!
See what our friends from The Lazy Mom Cooks have to say about this recipe:
“This coffee cake is tender and moist thanks to the buttermilk. And that coveted crumb topping is spicy and sugary and crunchy.”
That hint of spice in there is the highlight of this buttermilk coffee cake. It gives the cake that kick you didn’t realize it needed. This will become everyone’s instant favorite because of that amazing twist!
Ingredients
- 1 stick Room Temperature Land O Lakes Butter
- 1 cup Domino Sugar
- 2 Eggland’s Eggs
- 1 tsp. McCormick Vanilla
- 1⅓ cup Borden Buttermilk
- 2 cups Gold Medal Flour
- 1½ tsp. Clabber Girl Baking Powder
- ½ tsp. Morton Salt
For the crumb topping:
- ⅓ cup Domino Sugar
- ¼ cup Gold Medal Flour
- 1½ tsp. McCormick Cinnamon
- ¼ tsp. McCormick Nutmeg
- 2 tsp. Wesson Oil
Instructions
- Preheat oven to 375 F.
- In a stand mixer, cream butter and sugar for 3-5 minutes. Add eggs, buttermilk, and vanilla. Mix until smooth, scraping down the sides.
- Add flour, baking powder, and salt. Mix until smooth.
- Pour batter into a greased 8×8 dish or pie plate.
- In another bowl, combine crumb mixture ingredients and mix with a fork. Pour mixture over batter and use the fork to swirl into the batter.
- Bake for 50-55 minutes or until a toothpick inserted into the cake comes out clean.
- Let cool completely.
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Quick Tip: Best served with tea.
Thanks again to The Lazy Mom Cooks for this amazing recipe.
