This recipe was our go-to quick breakfast side for years when the children were smaller. I forgot not only how easy it is to make, but how delicious it is! The buttermilk gives it a lovely light taste. This buttermilk cinnamon crumb coffee cake may become your favorite accompaniment to breakfast.
Buttermilk Cinnamon Crumb Coffee Cake
The best part of this crumb cake is making the crumb in the same mixing bowl. First, mix the softened butter, brown sugar, salt, 1/2 of the cinnamon and the flour. The crumb topping has just been made! I told you this was easy. Now you’ll reserve 1 cup and set it aside.
Now you’ll add, the remaining cinnamon, baking powder, baking soda, eggs, buttermilk, and milk. You may think at first this won’t work, believe me, it makes a glorious batter.
Spread the batter evenly in the prepared dish. Sprinkle the cup of reserved crumb and the chopped nuts on top of the cake. Bake at 350 degrees for 30-35 minutes or until done.
This is the easiest and quickest coffee cake you’ll whip up! The cinnamon crumbles, and the light cake is just waiting for some homemade cinnamon honey butter.
This coffee cake can be made the night before and put into the oven in the morning, making breakfast even faster.
I hope you enjoy it!
P.S. There’s no coffee in it 😉 But it goes with, so don’t skip it!
- 2 sticks softened butter
- 1 1/2 cups brown sugar
- 1 tsp. sea salt
- 2 tsp. cinnamon, separated evenly
- 4 1/2 cups unbleached white flour (can substitute freshly ground soft white wheat flour)
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 2 large eggs, lightly whisked
- 1/4 c. whole milk
- 1 1/3 cups buttermilk
- 1/2 c. chopped nuts
- Prepare a 9" x 13" pan by spraying or lightly greasing.
- Chop nuts and set aside.
- In a stand mixer with cookie paddles or whisks, mix the softened butter, brown sugar, salt, cinnamon, and flour until crumbly and fine.
- Remove 1 cup of the flour mixture and set aside.
- Add the baking powder, baking soda, eggs, whole milk, and buttermilk to the mixer.
- Mix until well combined.
- Spread in the baking dish. Top with reserved flour mixture and chopped nuts.
- Bake at 350 degrees for 30-35 minutes until done.
- Serve with cinnamon honey butter!
This can be made the night before and baked in the morning.
On Joyous Home, you’ll find everything from food to handiwork, homeschooling to grace-filled living. Along with my daughter, Jessica, we love publishing and blogging about homemaking. We are children of Christ, and imperfect wives and homemakers. We’re happy you’re here!