Whether you’re brewing your first cup of the day or setting out something special for brunch, this Buttermilk Coffee Cake is a total crowd-pleaser. The magic is in the buttermilk — it makes the crumb incredibly tender and adds a subtle tang that balances the sweet buttery cinnamon streusel topping. It’s simple, nostalgic, and exactly what you want alongside your favorite mug.
I love using buttermilk for baking. It’s thick and tangy and keeps baked goods moist for days. I usually send all the baked goods I test on the weekend with my husband to work on Monday or Tuesday. But this Buttermilk Coffee Cake, I kept munching on it for breakfast the whole week, and it stayed moist until the very last slice.
How to make Buttermilk Coffee Cake with Streusel
First, make the cinnamon streusel by mixing together flour, sugar, cinnamon and cold butter. Use a pastry blender to cut the butter into the flour mixture to create coarse crumbs. Alternately, the streusel can be made using a food processor very easily. This can be made a head of time and kept refrigerated or just before you start baking. If the kitchen is warm, keep the streusel refrigerated so it doesn’t melt.
Allow all of your refrigerated ingredients to come to room temperature before mixing up the cake batter; that includes your butter, eggs and buttermilk. Cream the butter and sugar together until light and fluffy, then add the eggs and beat to combine. At this stage, sometimes the mixture looks slightly separated, especially if the eggs are still cold. Don’t worry too much, just keep mixing and move on to the next step which is adding the flour mixture and buttermilk.
Alternate your addition of the flour and buttermilk: half flour, mix, half buttermilk, mix, then remaining flour, mix, remaining buttermilk, mix. When done, make sure to scrape down the side and bottom of the bowl for even mixing.
Now it’s time to assemble your cake batter along with the cinnamon streusel made earlier. I like to use a springform pan to bake this coffee cake because it unmolds easily. Always butter the pan generously to prevent sticking, even if your pan is “nonstick”. Add half the cake batter to the pan, then add half the cinnamon streusel on top in an even layer. Add the remaining cake batter and try to spread it out evenly with the back of the spoon, then sprinkle on top the rest of the cinnamon streusel. Bake, and enjoy!
This buttermilk coffee cake is really quick and easy to whip up. It’s perfect for brunch or a little something sweet for breakfast with your coffee during the week if you have any left over from the weekend. If you don’t have any buttermilk in the fridge, you can check out all the buttermilk substitutes from this Taste of Home’s article. Note that I have not tried any of those substitutes so I can’t guarantee results.
More coffee cakes you’ll love
- Cardamom Apple Coffee Cake
- Peach Coffee Cake
- Mango Coconut Cake
- Mascarpone Berry Cake
- Sour Cream Banana Bread with Pecans
Hungry for more?
Buttermilk Coffee Cake Recipe
Equipment
- 9” Springform Pan
Ingredients
Cinnamon Streusel
- ½ cup granulated sugar, 90 g
- ½ cup all-purpose flour, 68 g
- 1 teaspoon cinnamon, 3 g
- 2 oz unsalted butter, 57 g, cold & cubed
Cake
- 4 oz unsalted butter, 115 g, room temperature
- ⅔ cup granulated sugar, 130 g
- 1 teaspoon pure vanilla extract, 4 g
- 2 large eggs, room temperature
- 1 ½ cup all-purpose flour, 203 g
- ½ teaspoon kosher salt, 3 g
- ½ teaspoon baking soda, 3 g
- 1 teaspoon baking powder, 4 g
- 1 cup buttermilk, 235 g, room temperature
Instructions
Prepare the streusel
- Add sugar, flour and cinnamon in a small mixing bowl and stir together with a whisk to distribute evenly. Toss in the cold cubed butter and cut with a pastry blender or a fork until the texture is sandy. Refrigerate until ready to use.
Prepare the cake batter
- Preheat oven to 350°F.
- Brush a 9” springform pan with butter and set aside.
- Add flour, salt, baking soda and baking powder to a small bowl and mix with a whisk to combine.
- In the bowl of a stand mixer, cream softened butter, sugar and vanilla extract together until light and fluffy. Add eggs and beat until combined.
- Add half of the flour mixture and beat to combine, then add half of the buttermilk and beat again to combine. Alternate the remaining flour mixture and buttermilk and continue to beat until a smooth batter forms. Use a spatula to scrape down the side and bottom of the bowl to ensure even mixing.
- Add half the cake batter to the prepared pan. Sprinkle half the streusel mixture on top. Then add the remaining cake batter over the streusel, use the back of a spoon or spatula to spread it as evenly as possible. Sprinkle the remaining streusel over the top.
- Bake for 40 minutes until a toothpick inserted in the middle comes out clean.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This is a solid recipe. The coffee cake stays moist and has simple and fresh ingredients. I use 1/4 part soft whole white wheat flour, which adds great flavor. I’ve doubled the recipe and cooked it in a 13×9 inch baking pan. It comes out perfect. I am going to try the doubled recipe on a half sheet pan fir work. It will not be as deep/ tall, but the buttermilk will keep it moist and delicious I’m sure.
Thank you for the wonderful review, Beverly. I’m so glad you enjoyed this recipe. Let me know how the sheet pan method comes out.
It came out excellent in a sheet pan! I doubled the recipe, and it was perfect! If I could add a picture, I would.
Thank you Beverly! Glad to hear it worked doubled in a sheet pan 🙂
Any recommendations for people who don’t own spring form pans?
Hi Erika, you can line the cake pan like I did in this pear cake recipe.
Very, very good. Easy to make, too. I will be putting this in my recipe binder. I think it would be fine to slice off and freeze individual pieces in order to parcel out the delicious cake for breakfast or snacks over a couple weeks. I used an 8-inch springform pan, so the cake was a little thicker.
Thank you, Ellen! I’m glad to hear you enjoyed this cake. Yes, definitely freeze individual slices for later, genius idea!
I was hosting a dinner and had some leftover buttermilk so thought I’d search for a buttermilk cake recipe. I bake a lot, and have my favorite go-to recipes- this will now be in that group of go-to’s. Easy to make, moist, delicious – just perfect! I did add a vanilla glaze on top to dress it up – absolutely delicious!
Thank you for a wonderful review, Gina!
ERICA…
You can use a 9″ square cake pan. It’s certainly not necessary to use a springform pan.
This is so delicious!! We made it at night and had it for breakfast the next day. The flavors are so good and the layers are beautiful! We ran out of cinnamon and added fresh ground cardamom to make up the difference. It turned out really good. We love cardamom though… Highly recommend making this recipe!
Thank you, Jim! Happy to hear you guys enjoyed this recipe and yes I love cardamom too!
First time making this coffeecake and it’s a winner. Based on previous comments, I increased the cinnamon to 2 tsp. I also toasted a cup of chopped pecans and scattered under both layers of streusel.
The texture of the cake is perfect and the streusel is nice and light. It was done baking exactly at 40 minutes. I used a 9″ silicone baking pan and I was a bit worried about flipping it out to a plate (and then inverting again to a serving plate), but it held up well even though it was still a bit warm.
I’m always looking for tasty recipes with buttermilk!
I never usually leave reviews, but this recipe deserves it.
First of all, FANTASTIC RECIPE! I followed directions, although I made the crumb topping in my small food processor until it was like sand (rather by hand). I baked it in my (cheap) 9-inch spring form pan.
I also accidentally “overcooked” it. By this I mean, I went upstairs while it was in the oven and almost forgot about it, and the oven was alerting me it was done when I came downstairs. Might have been a minute…. 5 minutes…. Idk…. but REGARDLESS it was moist, soft, and perfect.
My only criticism is like others: the flavors seemed a little mute. I had an issue with: cinnamon, sugar, and salt in this order. Also (not a big critisim), my crumb topping was a bit loose for my liking…. I would add another tablespoon or two of butter when making the crumb.
Next time, I will add a lot more cinnamon. I liked a robust cinnamon taste. I also feel like it needs a few more tablespoons of sugar in the batter for my liking (if you do not like sweet things, the amount prescribed is perfect). And, finally, depending on your type of salt, be sure to salt it to your preference. If you are using table salt (fine), this should be enough. But I was using diamond kosher salt which tends to under-salt items.
OVERALL: Make this as is, and maybe use a table spoon of cinnamon. The sugar and salt won’t make or break it, and you can adjust next time to your liking. I’ve never heard someone complain about too much cinnamon!
Thank you Daniel for the thorough review!
I love this coffee cake. Can this recipe be doubled and bake in a 9×13 pan?
Hi Ann, yes, you should be able to double it. The baking time may also need to increase with a larger cake but I’m not sure by how much. I would say check it at 40 mins to see if it needs more time.
This is one delicious, moist cake. I have made this cake 4 times now and it is a true delight! Thank you for this amazing recipe!
Thanks Juliana! So happy to hear you love this cake 🙂
This recipe is truly a treat for yourself and to share. I’ve made this coffee cake over 12 times now and it is foolproof and to the tee. Using a spring form pan is far easier and more moist than a traditional bread pan ( which I have used for years ). We enjoy the cake with coffee or tea, but now my family requests I make for dessert when together. You will love this coffee cake and so will your family.
Thank you for your review Michael! So happy to hear the whole family enjoyed this 🙂
Very good recipe! I doubled the cinnamon, decreased the sugar and forgot to add the eggs. Still turned out great!
This cake was delicious warm. We had to give half away to stop ourselves eating the whole thing!
Thanks Jes! Glad to hear you enjoyed it 🙂
Delicious! Does it have to be refrigerated?
Should be okay to stay outside for a couple of days, but you should refrigerate if planning to keep longer.