Buttermilk Coffee Cake — Soft, Moist & Cinnamon-Perfect

Bake this tender buttermilk coffee cake topped with cinnamon crumble for a cozy, sweet treat. Perfect for breakfast or brunch. ~280 calories per slice.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup buttermilk
• 2 large eggs
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp vanilla extract
• Topping:
• 1/2 cup brown sugar, packed
• 2 tsp ground cinnamon
• 2 tbsp all-purpose flour
• 1/4 cup cold unsalted butter, cubed

Directions

1. Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
2. In a large mixing bowl, cream together butter and sugar until light and fluffy.
3. Beat in eggs and vanilla.
4. In another bowl, whisk together flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, mixing just until combined.
6. Pour batter into prepared baking dish.
7. For the topping, mix brown sugar, cinnamon, and flour in a small bowl. Cut in the butter until crumbly.
8. Sprinkle topping evenly over batter.
9. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
10. Cool slightly before slicing.