Buttermilk Cinnamon Coffee Cake
Indulge in the comforting flavors of a classic *Buttermilk Cinnamon Coffee Cake*, a moist and tender bake that's perfect for breakfast, brunch, or dessert. This easy-to-make recipe combines the tangy richness of buttermilk with a buttery, cinnamon-sugar swirl nestled between layers of fluffy cake. A hint of vanilla and a dusting of powdered sugar enhance its irresistible aroma and warm flavors. Ready in under an hour, this coffee cake features a simple yet decadent cinnamon-brown sugar filling that adds a delightful crunch to every bite. Serve it warm or at room temperature with your favorite cup of coffee or tea for a cozy treat that's sure to please any crowd.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons kosher salt
- 2 teaspoons ground cinnamon
- 0.5 cups unsalted butter, melted
- 1 cup buttermilk
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 0.5 cups brown sugar, packed
- 2 tablespoons powdered sugar (optional for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x9-inch baking dish or line it with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, kosher salt, and 1 teaspoon of ground cinnamon.
In a separate bowl, whisk together the melted butter, buttermilk, large eggs, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can make the cake dense.
Pour half of the batter into the prepared baking dish, spreading it out evenly.
In a small bowl, mix the brown sugar with the remaining 1 teaspoon of ground cinnamon to create the cinnamon-sugar filling.
Sprinkle the cinnamon-sugar mixture evenly over the layer of batter in the baking dish.
Gently pour the remaining batter over the cinnamon-sugar layer and spread it evenly to cover.
Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the coffee cake from the oven and let it cool for at least 20 minutes before slicing.
Optional: Dust the cooled cake with powdered sugar for an extra touch of sweetness.
Serve warm or at room temperature with a cup of coffee or tea.
Nutrition Facts
Calories |
420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.8 g | 19% | |
| Saturated Fat | 8.7 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 305 mg | 13% | |
| Total Carbohydrate | 65.5 g | 24% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 41.3 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 63 mg | 5% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 106 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
