Why You’ll Love this Buttermilk Cinnamon Coffee Cake Recipe
When you take your first bite of this Buttermilk Cinnamon Coffee Cake, you’ll quickly understand why it’s a beloved recipe in so many homes.
The moist, tender crumb pairs perfectly with the warm, aromatic cinnamon, creating a delightful experience. Each slice is comforting, making it an ideal treat for breakfast or a cozy afternoon snack.
Plus, it’s simple to whip up, which means you won’t be spending hours in the kitchen. The blend of buttermilk adds a subtle tang, while the crunchy topping gives it that extra special touch.
Trust me, you’ll want to make this again and again!
Ingredients of Buttermilk Cinnamon Coffee Cake
When it comes to baking, having the right ingredients is the first step to success, and trust me, this Buttermilk Cinnamon Coffee Cake is no exception. The combination of flavors and textures in this cake is simply irresistible.
Imagine a warm slice, the sweet cinnamon wafting through the air, and that moist, tender crumb just waiting to melt in your mouth. It’s like a warm hug on a chilly day. So, let’s grab our aprons and get ready to gather what we need.
Ingredients for Buttermilk Cinnamon Coffee Cake:
- 2 1/4 cups flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 2 teaspoons ground cinnamon (plus 1 teaspoon for topping)
- 1 cup brown sugar
- 3/4 cup granulated sugar
- 3/4 cup corn oil
- 1 cup chopped walnuts or pecans
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 egg, beaten
- 1 cup buttermilk
Now, let’s talk about these ingredients for a moment. You might notice that I’m suggesting corn oil; it’s a great choice for keeping the cake moist without overpowering the other flavors.
And if you’re not a fan of nuts, feel free to leave them out or swap them for some chocolate chips if you’re feeling adventurous. The buttermilk is essential, too—it’s what gives the cake that delightful tang and helps create that tender texture.
How to Make Buttermilk Cinnamon Coffee Cake
Making Buttermilk Cinnamon Coffee Cake is as delightful as eating it, and trust me, the process is pretty straightforward. So, let’s roll up our sleeves and jump into the fun part—mixing it all together.
First, take a large bowl and toss in 2 1/4 cups of flour, 1/2 teaspoon salt, 1/4 teaspoon ground ginger, and 2 teaspoons of ground cinnamon. Oh, and don’t forget to add 1 cup of brown sugar and 3/4 cup of granulated sugar. The combination of these ingredients will already start to create that sweet, comforting aroma that will have you dreaming of warm cake.
Now, pour in 3/4 cup of corn oil and give everything a good mix. You want it to look like a sandy mixture—nothing fancy here, just a solid base for our delicious cake.
Once you have that batter ready, it’s time for a little separation. Scoop out 3/4 cup of this mixture and set it aside. To this reserved mix, add 1 cup of chopped walnuts or pecans (or skip the nuts if you prefer) and the remaining 1 teaspoon of cinnamon. Stir it well to combine—this will be your crunchy topping.
Now, back to the main batter. To that bowl, add 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 beaten egg, and 1 cup of buttermilk. I love buttermilk in recipes like this; it adds that unique tang and helps keep the cake moist. Mix everything until just combined, remembering that a few lumps are totally fine. You don’t want to overmix; that’s a cake’s worst nightmare.
Next, grab a well-greased 9×13 pan—trust me, greasing it’s super important unless you want your masterpiece to stick like it’s auditioning for a horror movie. Pour in the batter, spreading it evenly, and then sprinkle your nutty topping over the surface like you’re decorating a cake for a special occasion.
Now, preheat your oven to 350°F and slide the cake in for about 40 to 45 minutes. You’ll know it’s done when the whole house smells amazing, and a toothpick inserted in the center comes out clean. Just try not to hover around the oven like a hawk; it’ll be worth the wait, I promise.
Enjoy the process, and soon enough, you’ll have a warm, cinnamon-scented treat that’s perfect for sharing—or not. No judgment here if you want to keep it all to yourself.
Buttermilk Cinnamon Coffee Cake Substitutions & Variations
If you’re looking to shake things up with your Buttermilk Cinnamon Coffee Cake, there are plenty of substitutions and variations to contemplate.
For a gluten-free option, swap the flour with a gluten-free blend. You can also use yogurt or sour cream instead of buttermilk for a different tang.
If you’re not a fan of nuts, try adding chocolate chips or dried fruit for a sweet twist.
Experimenting with spices—like nutmeg or cardamom—can elevate the flavor, too.
And if you want a fruity touch, consider folding in some fresh berries for a delightful surprise in every bite!
What to Serve with Buttermilk Cinnamon Coffee Cake
What pairs perfectly with a slice of Buttermilk Cinnamon Coffee Cake? I love serving it with a steaming cup of coffee or tea. The warm beverage enhances the cake’s cozy flavors.
If you’re in the mood for something a bit different, try pairing it with a scoop of vanilla ice cream for a delightful contrast. Fresh fruit, like sliced apples or berries, adds a rejuvenating note that complements the spices beautifully.
Finally, don’t underestimate the joy of a dollop of whipped cream on top—it’s a simple indulgence that elevates each bite. Enjoy finding your favorite pairing!
Additional Tips & Notes
While baking Buttermilk Cinnamon Coffee Cake is straightforward, a few additional tips can enhance your experience and the final result.
First, make sure your buttermilk is at room temperature for a smoother batter. I also recommend letting the cake cool in the pan for about 10 minutes before transferring it to a wire rack; this keeps it from breaking apart.
If you want an extra kick, try adding a pinch of nutmeg to the topping mixture.
Finally, this cake freezes beautifully, so feel free to make it ahead of time and enjoy it whenever you crave a sweet treat!