Description

This Buttermilk Coffee Cake is a moist and tender treat, perfectly balanced with a cinnamon-spiced streusel topping made from chopped walnuts. The combination of brown and white sugar adds depth of sweetness, while the buttermilk provides a tangy richness. Ideal for a breakfast indulgence or an afternoon snack, it’s simple to prepare and baked in a single pan for easy cleanup.

Ingredients

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Cake Batter

2 1/2 cups all-purpose flour
1 cup brown sugar
3/4 cup white sugar
1 teaspoon cinnamon
3/4 cup canola oil
1 cup buttermilk
1 large egg
1 teaspoon baking powder
1 teaspoon baking soda

Streusel Topping

3/4 cup of the flour, sugar, and cinnamon mixture (reserved from batter)
1 cup chopped walnuts

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Instructions

Preheat Oven: Preheat the oven to 350° F (175° C) and position the oven rack in the center to ensure even baking.
Prepare Baking Pan: Lightly grease a 9″x13″ baking pan using butter or non-stick spray to prevent sticking and set aside.
Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, brown sugar, white sugar, and cinnamon until evenly distributed. Then add the canola oil and mix well.
Prepare Streusel Topping: Take 3/4 cup of the flour and sugar mixture from the previous step and place it in a separate bowl. Add the chopped walnuts to this reserved mixture and stir to combine. This will be used as the streusel topping.
Add Leavening Agents: To the remaining batter, stir in the baking powder and baking soda thoroughly to ensure even rising.
Add Wet Ingredients: Mix in the buttermilk and the large egg, stirring just until the batter is well incorporated and smooth. Avoid overmixing to maintain a tender crumb.
Assemble Cake: Pour the prepared batter evenly into the greased 9″x13″ baking pan. Sprinkle the streusel topping evenly over the surface of the batter.
Bake: Place the pan in the preheated oven and bake for 35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is fully baked.
Cool: Remove the cake from the oven and allow it to cool on a wire rack or countertop for 5 to 10 minutes before serving to let it set.
Serve and Enjoy: Cut into 12 equal pieces and serve warm or at room temperature. Perfect with coffee or tea.

Notes

You can substitute walnuts with pecans or almonds if desired.
Ensure not to overmix the batter once wet ingredients are added to keep the cake light and fluffy.
For a dairy-free version, substitute buttermilk with a mixture of 1 cup plant-based milk plus 1 tablespoon lemon juice or white vinegar.
Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Reheat slices gently in the microwave or oven before serving for best flavor.