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Buttermilk Coffee Cake

This buttermilk coffee cake is made with a brown sugar and cinnamon streusel topping.

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes

  • 2 cups all-purpose flour, sift before measuring
  • 2 cups firmly packed light brown sugar
  • 1/2 cup butter
  • 1/3 cup sifted flour
  • 1 egg, slightly beaten
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 cup chopped walnuts or pecans


Stir together 2 cups flour and brown sugar. Cut in butter until mixture resembles coarse meal. Measure 3/4 cup of mixture and set aside for topping. To remaining flour mixture add 1/3 cup flour; blend well. Add egg, buttermilk, baking soda, and cinnamon. Mix just until dry ingredients are moistened.

Turn dough into a buttered 9-inch square pan. Mix together the reserved flour sugar mixture and the chopped walnuts or pecans; sprinkle over the top of the batter. Bake coffee cake in a 350° oven for 50 to 55 minutes.

Let coffee cake cool in pan then cut into serving-size pieces.

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