Buttermilk Coffee Cake

Buttermilk Coffee Cake 

adapted from Better Homes and Gardens New Cookbook

Prep: 30 minutes

Bake: 35 minutes

Makes: 9 pieces

Ingredients: 

1 1/4 C all-purpose flour

3/4 C packed brown sugar

1/4 tsp salt

1/3 C butter

1 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. cinnamon 

dash nutmeg 

1 egg, beaten

1/2 cup + 3 Tbs. buttermilk

1/4 cup chopped pecans, walnuts, or almonds 

1. Preheat oven to 350. Grease an 8X8 baking pan; set aside. 

2. In a large bowl, combine flour, brown sugar, and salt. Cut in butter until mixture resembles coarse crumbs; set aside 1/4 cup. Stir in baking powder, baking soda, cinnamon, and nutmeg into remaining crumb mixture. 

3. In a medium bowl, combine eggs and buttermilk. Add egg mixture all at once to flour mixture, stirring just until moistened. Spoon batter into prepared pan. Stir together reserved crumb mixture and nuts; sprinkle over batter. 

4. Bake for 35-40 minutes or until a wooden toothpick inserted near the center comes out clean. Cool slightly and serve warm. 

Per piece: 228 cal., 10 g total fat


This travels well! I mixed it up before going over to Kim's, packed it in my new cooler, and popped it in the oven when we were at her place eating dinner. The ending result was a warm dessert, but no dishes to clean up during girl night! We liked the texture and taste, but it was very nutmeg-y. That's why in the recipe above, I doubled the cinnamon and called for just a dash of nutmeg (or you could skip it). The leftovers are still at their apartment, but I've heard it's still yummy the next day :)