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Buttermilk-Streusel Coffee Cake

  • Makes
    one 9-inch bundt cake
Author Notes

After baking a lot of coffee cakes, this was my favorite. Buttermilk gives the cake a light, tangy flavor, and there’s enough streusel that you get some in every bite (a must)! I freeze leftover slices of the cake in a layer of plastic wrap followed by a layer of aluminum foil and reheat them in the microwave for unexpected coffee guests or snacktime emergencies. —Erin Jeanne McDowell

  • Test Kitchen-Approved

Ingredients
  • For the streusel:

  • 2/3 cup

    sugar


  • 2/3 cup

    brown sugar


  • 2/3 cup

    all-purpose flour


  • 1 1/2 tablespoons

    cinnamon


  • 1/4 teaspoon

    freshly grated nutmeg


  • 1/2 teaspoon

    ground cloves


  • 1 pinch

    salt


  • 8 tablespoons

    (1 stick) unsalted butter, microwaved for 10 seconds

  • For the cake:

  • 3 cups

    all-purpose flour


  • 1 tablespoon

    baking powder


  • 1 teaspoon

    baking soda


  • 1/2 teaspoon

    salt


  • 3

    eggs


  • 1 1/4 cups

    buttermilk


  • 3/4 cup

    sugar


  • 8 tablespoons

    (1 stick) unsalted butter, meted

Directions
  1. Spray a 9-inch bundt pan with nonstick spray. Preheat the oven to 350° F.
  2. To make the streusel, whisk the sugar, brown sugar, flour, cinnamon, nutmeg, cloves, and salt in a medium bowl to combine. Cut the butter into 1-tablespoon pieces, then add it to the mixture and use your hands to mix it in until you’ve formed moist crumbs. Set aside.
  3. To make the cake, mix the flour, baking powder, baking soda, and salt in a large bowl to combine. In a separate medium bowl, whisk the eggs, buttermilk, sugar, and melted butter to combine.
  4. Add the egg mixture to the flour mixture, and mix until fully combined.
  5. Pour half of the batter into the prepared baking pan and top with half of the streusel. Pour the remaining batter on top, then finish with a sprinkling of the remaining streusel.
  6. Bake the coffee cake until a skewer inserted into the center comes out clean, 35 to 40 minutes. Cool completely before slicing and serving.

I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it’s wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 – is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!

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