Buttermilk Coffee Cake

Buttermilk Coffee Cake (with Blueberries optional)
This coffee cake is very versatile and wonderfully delicious. This recipe was my mom’s and she used to make it all the time for breakfast when we had a house full of kids over for a slumber party. You can make it a day ahead and warm in a low oven for a few minutes before serving. Today I got creative by adding blueberries and served it at a leadership brunch and the gals loved it.

Ingredients
2 ¼ cups flour (you can use gluten free flour)
½ teaspoon salt
1 ½ teaspoons cinnamon
1 cup brown sugar
⅓ cup sugar
¾ cup canola oil (you can use coconut oil or almond oil or light olive oil)
1 teaspoon baking soda
1 teaspoon baking powder
1 egg
1 cup buttermilk
½-¾ cup chopped walnuts
1 more teaspoon cinnamon
1-2 cups fresh blueberries (optional)

Preheat oven to 350 degrees. Mix the flour, salt, brown sugar, white sugar, 1 ½ teaspoon cinnamon and oil together in a medium sized bowl. This mixture will be a bit lumpy and crumbly at this point. Take out ¾ cup of this mixture and set aside for topping. You can make this cake by hand using a whip and spatula or a hand mixer or mix in your kitchen-aide. Next add the baking soda and baking powder to the batter remaining in the bowl and mix thoroughly. Whip the egg and buttermilk together and add to batter. Mix carefully until all ingredients are completely combined and smooth like cake batter (add 1-2 cups of fresh blueberries and fold in carefully). Pour into a greased 9×13 pan. In a small bowl, add chopped nuts and extra 1 teaspoon cinnamon to the ¾ cups of crumbly mixture you have set aside. Sprinkle the topping evenly over the top of the cake. Bake the cake 30-40 minutes until toothpick in center comes out clean. Enjoy!!!

Here is our wonderful leadership team!!! Love these girls.

Buttermilk Coffee Cake

 

Print

Prep time

15 mins

Cook time

40 mins

Total time

55 mins

 

This coffee cake is very versatile and wonderfully delicious. This recipe was my mom's and she used to make it all the time for breakfast when we had a house full of kids over for a slumber party. You can make it a day ahead and warm in a low oven for a few minutes before serving.

Author: Kerry

Recipe type: Breakfast/Brunch

Cuisine: American Country

Serves: 15

Ingredients

• 2 ¼ cups flour (you can use gluten free flour)
• ½ teaspoon salt
• 1 ½ teaspoons cinnamon
• 1 cup brown sugar
• ⅓ cup sugar
• ¾ cup canola oil (you can use coconut oil or almond oil or light olive oil)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 egg
• 1 cup buttermilk
• ½-¾ cup chopped walnuts
• 1 more teaspoon cinnamon
• 1-2 cups fresh blueberries (optional)

Instructions

1. Preheat oven to 350 degrees. Mix the flour, salt, brown sugar, white sugar, 1 ½ teaspoon cinnamon and oil together in a medium sized bowl. This mixture will be a bit lumpy and crumbly at this point. Take out ¾ cup of this mixture and set aside for topping. You can make this cake by hand using a whip and spatula or a hand mixer or mix in your kitchen-aide. Next add the baking soda and baking powder to the batter remaining in the bowl and mix thoroughly. Whip the egg and buttermilk together and add to batter. Mix carefully until all ingredients are completely combined and smooth like cake batter (add 1-2 cups of fresh blueberries and fold in carefully). Pour into a greased 9x13 pan. In a small bowl, add chopped nuts and extra 1 teaspoon cinnamon to the ¾ cups of crumbly mixture you have set aside. Sprinkle the topping evenly over the top of the cake. Bake the cake 30-40 minutes until toothpick in center comes out clean. Enjoy!!!

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