Coffee Cake

Coffee Cake

Tender buttermilk cake layered with a cinnamon-walnut streusel and a sweet crumb topping.

Total 1 hr 35 min Makes 12 slices Calories 480/serving

Dietary

Vegetarian, Pescatarian, Halal, Kosher

Allergens

Dairy, Eggs, Tree nuts, Wheat

This coffee cake features a moist, buttery crumb studded with a ribbon of cinnamon-sugar filling and finished with a generous crumb topping. It bakes up tall in a tube pan and pairs well with a morning cup of coffee or an afternoon gathering.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk
  • 1 cup light brown sugar, packed
  • 2 tablespoons ground cinnamon
  • 1 cup walnuts, chopped
  • 3/4 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 1 cup powdered sugar
  • 2 tablespoons milk

Method

  1. Preheat the oven to 350°F. Grease and flour a 10-inch tube pan.

  2. In a medium bowl, whisk together 2 1/2 cups flour, baking powder, baking soda, and salt.

  3. In a small bowl, combine the brown sugar, cinnamon, and chopped walnuts to make the streusel filling. Set aside.

  4. In a separate small bowl, mix the 3/4 cup flour and 1/2 cup granulated sugar with the melted butter until crumbly to make the crumb topping. Set aside.

  5. In a large bowl, beat the softened butter and 1 1/2 cups granulated sugar together until light and fluffy, about 3 minutes.

  6. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

  7. Add the flour mixture to the butter mixture in three additions, alternating with the buttermilk in two additions, beginning and ending with the flour. Mix just until combined.

  8. Spread half of the batter evenly into the prepared pan. Sprinkle evenly with the cinnamon-walnut streusel filling.

  9. Spread the remaining batter over the streusel layer, smoothing the top with a spatula.

  10. Sprinkle the crumb topping evenly over the batter.

  11. Bake until a toothpick inserted into the center comes out clean, 50 to 55 minutes.

  12. Cool the cake in the pan for 20 minutes, then invert onto a wire rack to cool completely.

  13. Whisk together the powdered sugar and milk until smooth, then drizzle over the cooled cake before slicing.

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    Coffee Cake

    This coffee cake features a moist, buttery crumb studded with a ribbon of cinnamon-sugar filling and finished with a generous crumb topping. It bakes up tall in a tube pan and pairs well with a morning cup of coffee or an afternoon gathering.

    1 hr 35 min 12 slices 480 cal

    Ingredients

    • 2 1/2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 cup unsalted butter, softened
    • 1 1/2 cups granulated sugar
    • 3 eggs
    • 2 teaspoons vanilla extract
    • 1 cup buttermilk
    • 1 cup light brown sugar, packed
    • 2 tablespoons ground cinnamon
    • 1 cup walnuts, chopped
    • 3/4 cup all-purpose flour
    • 1/2 cup granulated sugar
    • 1/2 cup unsalted butter, melted
    • 1 cup powdered sugar
    • 2 tablespoons milk

    Method

    1. 1

      Preheat the oven to 350°F. Grease and flour a 10-inch tube pan.

    2. 2

      In a medium bowl, whisk together 2 1/2 cups flour, baking powder, baking soda, and salt.

    3. 3

      In a small bowl, combine the brown sugar, cinnamon, and chopped walnuts to make the streusel filling. Set aside.

    4. 4

      In a separate small bowl, mix the 3/4 cup flour and 1/2 cup granulated sugar with the melted butter until crumbly to make the crumb topping. Set aside.

    5. 5

      In a large bowl, beat the softened butter and 1 1/2 cups granulated sugar together until light and fluffy, about 3 minutes.

    6. 6

      Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

    7. 7

      Add the flour mixture to the butter mixture in three additions, alternating with the buttermilk in two additions, beginning and ending with the flour. Mix just until combined.

    8. 8

      Spread half of the batter evenly into the prepared pan. Sprinkle evenly with the cinnamon-walnut streusel filling.

    9. 9

      Spread the remaining batter over the streusel layer, smoothing the top with a spatula.

    10. 10

      Sprinkle the crumb topping evenly over the batter.

    11. 11

      Bake until a toothpick inserted into the center comes out clean, 50 to 55 minutes.

    12. 12

      Cool the cake in the pan for 20 minutes, then invert onto a wire rack to cool completely.

    13. 13

      Whisk together the powdered sugar and milk until smooth, then drizzle over the cooled cake before slicing.