Buttermilk Coffee Cake Recipe – learn like a pro: The Buttermilk Coffee Cake, which is topped with a thick layer of buttery cinnamon crumb, is a cake that any person who enjoys cinnamon is sure to adore. I suggest combining all of these ingredients today and having a slice of it after dinner tonight, as well as having another one with a cup of coffee or tea tomorrow morning during your breakfast.
Buttermilk Coffee Cake Recipe – learn like a pro
I adore coffee cake in every possible way. In the event that I had to choose between coffee cake and pretty much any other type of cake, you can bet that a coffee cake that was topped with a substantial amount of cinnamon streusel would more than likely be my first choice. Because of the positive effects that buttermilk can have on a batch of pancakes, a homemade syrup, or biscuits, it was imperative that this coffee cake be made.
The slight tang that buttermilk can sometimes impart to baked goods is something that I absolutely adore, but I don’t really get that flavour here. Nevertheless, it creates a lovely texture for this cake and contributes additional moisture, which is a significant benefit.
Ingredients
- 1⅔ cups all-purpose flour
- ¾ cup sugar
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ cup butter, very soft, room temperature
- 1 cup buttermilk
- ¼ cup butter
- ¾ cup light brown sugar
- 1 teaspoon cinnamon
- ½ cup chopped pecans
Also See:
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Instructions
- Bake at 350 degrees Fahrenheit. Put butter in a round or square pan that is 8 inches in diameter. Alternatively, a pie plate would be an excellent choice for this recipe.
- The flour, sugar, cinnamon, and baking soda should all be mixed together in a mixing bowl. In order to combine, stir.
- After adding the butter to the dry ingredients, use a pastry blender or a fork to combine the ingredients until they are crumbly.
- It is not necessary to worry about making it perfect; it is okay to have some lumps here and there. To further combine the ingredients, add the buttermilk to the bowl and stir it in.
- Spread the batter out in the pan that has been prepared. The butter, brown sugar, and cinnamon should be mixed together in a small bowl or a large glass measuring cup together.
- It should take one minute in the microwave, or until the butter has melted. In order to combine, stir. Continue stirring after adding the pecans. The cake batter should be sprinkled with the topping.
- A toothpick inserted into the centre should come out clean or with moist crumbs after 35 to 38 minutes in the oven. Warm or at room temperature, serve as desired.
Nutrition
- Calories: 240 kcal
- Carbohydrates: 38 g
- Protein: 3 g
- Fat: 9 g
- Saturated Fat: 5 g
- Polyunsaturated Fat: 1 g
- Monounsaturated Fat: 2 g
- Trans Fat: 1 g
- Cholesterol: 23 mg
- Sodium: 158 mg
- Potassium: 57 mg
- Fiber: 1 g
- Sugar: 18 g
- Vitamin A: 269 IU
- Calcium: 29 mg
- Iron: 1 mg
Tips for Storing Coffee Cake
For up to two days, the baked coffee cake can be stored at room temperature. Alternatively, it can be wrapped tightly in plastic wrap or foil and stored in the refrigerator for up to four days. To serve, reheat the coffee cake in an oven preheated to 300-325 degrees Fahrenheit.
How to Freeze Sour Cream Coffee Cake
In order to store leftover coffee cake in the freezer for up to two months, wrap each slice of coffee cake tightly in plastic wrap and place it inside a freezer bag. The dish should be reheated in a warm oven at 325 degrees Fahrenheit for fifteen minutes, or until it is completely heated through, before being served.
FAQ
Q1. Does coffee cake have coffee in it?
At least in the United States of America, although I am aware that this is also the case in other countries, the name “coffee cake” does not come from the fact that it contains coffee; rather, the name refers to a cake that is typically served with coffee. It is true that any cake that is served with coffee could technically be considered a coffee cake; however, in my experience, a coffee cake should always have a crumb that is buttery and soft and a lot of streusel, just like the recipe that is presented here.
Q2. Can I bake this cake in a bundt pan?
Indeed! It has been reported by readers that the baking time for this cake in a bundt pan is approximately 55 minutes. I do, in addition, have a recipe for a traditional vanilla bundt cake.
Q3. How should coffee cake be stored?
A crumb that is wonderfully moist, tender, and stays soft for days is the result of following this recipe. My recommendation is that you keep it in an airtight container at room temperature and consume it within three days. This will ensure that it retains its fresh flavour. Despite the fact that I have not frozen this cake, I do not believe there is any reason why it would not be successful in the freezer; however, you should not put it in the refrigerator because it will become dry.
Q4. Are coffee cake and crumb cake the same?
Certainly not! A crumb cake has a crumb topping that is significantly thicker and contains a lower amount of cinnamon. Additionally, it does not have the cinnamon ripple that I add to the middle of my coffee cake. On the other hand, both are equally delicious and are perfect when paired with a cup of coffee.
