Buttermilk Streusel Coffee Cake
- Ready In:
- 1hr 55mins
- Ingredients:
- 19
- Serves:
-
12
ingredients
-
Streusel Topping
- 3⁄4 light brown sugar
- 1⁄2 cup all-purpose flour
- 1⁄4 cup rolled oats
- 1⁄2 cup chopped walnuts
- 1⁄4 cup sugar
- 1⁄4 cup graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
-
Cake
- 16 tablespoons unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 2 cups buttermilk
- 2 teaspoons vanilla extract
- 2 teaspoons coffee extract or 2 teaspoons freshly brewed espresso
- 4 1⁄2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
directions
- Preheat oven to 300°; grease and flour a 10-inch Bundt pan or tube pan.
- In a bowl, mix all the streusel topping ingredients together with a wooden spoon; set aside.
- To make the cake-cream together the butter and sugar.
- Add in the eggs, two at a time, mixing until well blended.
- Mix in the buttermilk and extracts.
- Sift together and stir in the remaining dry ingredients.
- Fill the pan halfway with the batter; sprinkle with 2/3 of the streusel topping.
- Add the rest of the batter; top with remaining streusel topping.
- Bake for 60-70 minutes, until a pick comes out clean.
- Cool; to unmold, place a plate firmly on top of the pan and flip, being careful to preserve the streusel.
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