Effortless Buttermilk Coffee Cake: A Simple Recipe for Delicious Mornings
Coffee cake is a timeless classic, perfect for a cozy breakfast, a delightful brunch, or a comforting afternoon treat. While some recipes can be intricate and time-consuming, this simple buttermilk coffee cake recipe is designed to be quick, easy, and incredibly delicious. The buttermilk adds a subtle tang and creates a wonderfully moist and tender crumb, making it a guaranteed crowd-pleaser. This recipe requires minimal ingredients and straightforward steps, making it ideal for both beginner bakers and seasoned pros alike. Get ready to enjoy a slice of homemade goodness that will brighten up your day!
Why Buttermilk Makes All the Difference
The secret to this coffee cake’s exceptional texture lies in the buttermilk. Buttermilk, traditionally the liquid left over after churning butter, is now typically made by adding cultures to low-fat or skim milk. It’s not just a liquid; it’s a baking powerhouse:
* **Tenderizes Gluten:** The acidity in buttermilk helps to break down gluten proteins, resulting in a more tender and delicate crumb.
* **Adds Moisture:** Buttermilk is higher in moisture than regular milk, keeping the cake moist for days.
* **Enhances Flavor:** The slight tang of buttermilk adds a unique depth of flavor that complements the sweetness of the cake and the richness of the streusel topping.
* **Activates Baking Soda:** The acidity in buttermilk reacts with baking soda, creating carbon dioxide bubbles that help the cake rise and become light and fluffy.
Ingredients You’ll Need
Before you begin, gather all your ingredients. This ensures a smooth and efficient baking process.
**For the Cake:**
* 2 cups (250g) all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1/2 cup (113g) unsalted butter, softened
* 1 cup (200g) granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 cup (240ml) buttermilk
**For the Streusel Topping:**
* 1/2 cup (60g) all-purpose flour
* 1/4 cup (50g) packed light brown sugar
* 1/4 cup (57g) unsalted butter, cold and cubed
* 1 teaspoon ground cinnamon
* 1/4 cup chopped pecans or walnuts (optional)
Equipment You’ll Need
* 9-inch square baking pan (or similar size round pan)
* Mixing bowls
* Electric mixer (handheld or stand mixer)
* Measuring cups and spoons
* Whisk
* Rubber spatula
* Parchment paper (optional, for lining the pan)
Step-by-Step Instructions
Follow these detailed instructions for a perfect buttermilk coffee cake every time.
**Step 1: Prepare the Baking Pan**
Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan (or similar size round pan) with butter or cooking spray. For easy removal, you can line the bottom of the pan with parchment paper, leaving an overhang on two sides to create a sling.
**Step 2: Make the Streusel Topping**
In a medium bowl, combine the flour, brown sugar, cinnamon, and nuts (if using). Add the cold, cubed butter. Use a pastry blender or your fingertips to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside.
*Tip: Make sure the butter is cold for the best streusel texture. If the butter gets too soft, the streusel will become clumpy.*
**Step 3: Combine Dry Ingredients for the Cake**
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures that the leavening agents are evenly distributed throughout the batter.
**Step 4: Cream Butter and Sugar**
In a separate large bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy. This process incorporates air into the batter, contributing to the cake’s light texture. It should take about 3-5 minutes.
**Step 5: Add Eggs and Vanilla**
Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. Make sure the eggs are fully incorporated into the butter and sugar mixture.
**Step 6: Alternate Adding Dry and Wet Ingredients**
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Add about one-third of the dry ingredients to the butter mixture and mix until just combined. Then, add half of the buttermilk and mix until just combined. Repeat with another third of the dry ingredients, followed by the remaining buttermilk, and finish with the last third of the dry ingredients. Mix until just combined. Be careful not to overmix the batter, as this can result in a tough cake.
*Tip: Overmixing develops the gluten in the flour, leading to a dense and chewy cake. Mix until the ingredients are just combined.*
**Step 7: Pour Batter into Pan**
Pour the batter into the prepared baking pan and spread it evenly with a spatula.
**Step 8: Sprinkle with Streusel Topping**
Generously sprinkle the streusel topping evenly over the batter. Make sure to distribute the streusel evenly for a beautiful and flavorful crust.
**Step 9: Bake the Cake**
Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown and the streusel topping should be nicely browned.
**Step 10: Cool and Serve**
Let the cake cool in the pan for 10-15 minutes before cutting and serving. If you used parchment paper, you can lift the cake out of the pan using the overhang. Serve warm or at room temperature. This coffee cake is delicious on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.
Tips for Success
* **Use Room Temperature Ingredients:** Using room temperature butter, eggs, and buttermilk helps them emulsify properly, resulting in a smoother batter and a more even texture.
* **Don’t Overmix:** Overmixing the batter develops gluten, leading to a tough cake. Mix until the ingredients are just combined.
* **Measure Accurately:** Accurate measurements are crucial for baking. Use measuring cups and spoons designed for baking, and level off dry ingredients with a knife.
* **Check for Doneness:** Use a wooden skewer to check for doneness. Insert the skewer into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. If it comes out with wet batter, continue baking for a few more minutes.
* **Cool Completely (Almost):** Letting the cake cool slightly in the pan before cutting prevents it from crumbling and makes it easier to handle. Cooling on a wire rack can prevent the bottom of the cake from getting soggy.
Variations and Adaptations
This buttermilk coffee cake recipe is a great base for experimentation. Here are some ideas to customize it to your liking:
* **Fruit Additions:** Add fresh or frozen berries (blueberries, raspberries, blackberries), chopped apples, or diced peaches to the batter or sprinkle them on top of the streusel. For best results, toss the fruit in a tablespoon of flour before adding it to the batter to prevent it from sinking to the bottom.
* **Citrus Zest:** Add the zest of one lemon, orange, or lime to the batter for a bright and zesty flavor.
* **Spice It Up:** Experiment with different spices in the streusel topping or batter. Try adding ground cardamom, ginger, nutmeg, or cloves.
* **Chocolate Chips:** Add chocolate chips (milk chocolate, dark chocolate, or white chocolate) to the batter for a chocolatey twist.
* **Nuts:** Use different types of nuts in the streusel topping, such as almonds, walnuts, pecans, or macadamia nuts. You can also add chopped nuts to the batter.
* **Glaze:** Drizzle a simple glaze over the cooled cake for extra sweetness and flavor. Mix powdered sugar with milk or lemon juice until you reach your desired consistency.
* **Sour Cream:** Substitute half of the buttermilk with sour cream for an even richer and tangier flavor.
* **Espresso Powder:** Add a teaspoon of espresso powder to the batter for a more pronounced coffee flavor.
Serving Suggestions
This buttermilk coffee cake is delicious on its own, but here are some serving suggestions to elevate your experience:
* **Warm with Coffee or Tea:** The classic pairing! Enjoy a slice of warm coffee cake with a cup of freshly brewed coffee or a soothing cup of tea.
* **With Whipped Cream or Ice Cream:** Top a slice of coffee cake with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.
* **With Fresh Fruit:** Serve the coffee cake with a side of fresh fruit, such as berries, sliced peaches, or melon, for a light and refreshing breakfast or dessert.
* **For Brunch:** This coffee cake is a perfect addition to a brunch spread. Serve it alongside other brunch favorites, such as eggs, bacon, and fruit salad.
* **As a Gift:** Wrap a slice of coffee cake in cellophane or a cute box and give it as a thoughtful gift to friends, family, or neighbors.
Storage Instructions
* **Room Temperature:** Store the coffee cake in an airtight container at room temperature for up to 3 days. This cake is best enjoyed within the first 2 days for optimal freshness.
* **Refrigerator:** For longer storage, store the coffee cake in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving or warm it up slightly in the microwave.
* **Freezer:** For even longer storage, wrap the coffee cake tightly in plastic wrap and then in foil or place it in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving. You can also reheat individual slices in the microwave or oven.
Buttermilk Coffee Cake Recipe Card
Here’s a printable recipe card for your convenience:
**Recipe: Simple Buttermilk Coffee Cake**
**Yields:** 9 servings
**Prep time:** 20 minutes
**Cook time:** 30-35 minutes
**Ingredients:**
**For the Cake:**
* 2 cups (250g) all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1/2 cup (113g) unsalted butter, softened
* 1 cup (200g) granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 cup (240ml) buttermilk
**For the Streusel Topping:**
* 1/2 cup (60g) all-purpose flour
* 1/4 cup (50g) packed light brown sugar
* 1/4 cup (57g) unsalted butter, cold and cubed
* 1 teaspoon ground cinnamon
* 1/4 cup chopped pecans or walnuts (optional)
**Instructions:**
1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.
2. In a medium bowl, combine all-purpose flour, brown sugar, cinnamon, and cold butter cubes. Use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. Stir in nuts, if desired.
3. In a large bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.
4. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
5. Beat in the eggs one at a time, then stir in the vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
7. Pour the batter into the prepared baking pan and spread evenly.
8. Sprinkle the streusel topping evenly over the batter.
9. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
10. Let cool in the pan for 10-15 minutes before cutting and serving.
Enjoy Your Homemade Buttermilk Coffee Cake!
This simple buttermilk coffee cake recipe is a guaranteed success, delivering a moist, tender, and flavorful treat every time. With its easy preparation and delicious results, it’s sure to become a new family favorite. Happy baking!