Children adore them. My mother used to make these around the holidays, but they’re excellent any time! Make as many as you’d like. They are beautiful to view.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 16 |
| Yield: | 1 9×13-inch cake |
Ingredients
- 2 ¼ cups all-purpose flour
- 1 ½ cups white sugar
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- ½ cup butter, room temperature
- 1 cup buttermilk
- 2 eggs
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch baking dish.
- Combine flour, sugar, baking powder, and baking soda in a large bowl. Cut butter into flour mixture until mixture resembles coarse crumbs. Reserve about 1 cup butter crumbs.
- Stir buttermilk, eggs, and vanilla extract into remaining crumbs until batter is just combined; pour batter into prepared baking dish. Sprinkle reserved butter crumbs over batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
Nutrition Facts
| Calories | 203 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 39 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 171 mg |
| Sugars | 20 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I made it with 2 c chopped apples and extra cinnamon and apple pie spice. Baked a hit longer to compensate. Absolutely delicious New favourite cake base for kaffeklatch time! Can’t wait to make with one with cranberries and walnuts and maybe a pear with brown sugar
This was really good! I did make a few changes: I did not reserve any of the butter crumbs for the topping. Instead I made a streusel topping and used that. Also, I added 1 1/2 cups of fresh blueberries to the flour mixture before I added the liquid ingredients. Yummy!
Wonderful coffee cake! I mostly followed the recipe except for the addition of some minced cranberries and chopped walnuts. Nice and moist! This is a keeper recipe!
Fantastic simple cake!
Excellent. Only had 3/4 cup of buttermilk so added sour cream and put black berries in it. Very moist and excellent. I did add some cinnamon to the streusel Very moist and a big hit!
Unfortunately i made changes due to reviews i read! I used half brown sugar and added cinnamon and 1/2 cup blueberries on top under crumbs. I should have stuck to basic recipe. The problem i had with my cake was too much moisture in batter with adding blueberries, and removing i cup dry mix for crumb topping, so it was a bit gummy. I think if id baked in smaller pan like 8 x 8 glass pan it would have been better… in a 13x 9 it got so flat and dense! My family made similar recipe for years using crisco instead of butter, and smaller pan or double recipe with 13 x 9 pan and it was excellent! So i’ll go back to old family recipe. Also, My fault for changing some ingredients rather than making as written… live n learn!
This is absolutely the best buttermilk cake I’ve made in years! This one’s a keeper. I can see that this is the base of all coffee cakes in my future. I may add apples or berries. This is really delicious!
I needed to use up some buttermilk and found this recipe. After reading the reviews I added 1 t. cinnamon and a few dashes of nutmeg, used 3/4 c. white sugar and 1/2 c. brown sugar. I didn’t save back any of the crumb for topping because it just didn’t sound good to me. The batter was thicker than I expected but maybe because I didn’t save any back. It baked up in about 25 minutes. I drizzled a little powdered sugar glaze on top, not a solid covering, just a bit on each piece. I think it’s delicious and loved it with my morning tea. Thanks for an easy recipe!
I would not recommend this recipe. I tried it simply to use remaining buttermilk previously used for a gluten free bread recipe. The result of this recipe is quite tasteless and boring.
I made sure to read the reviews. I added 1Tbsp of cinnamon and 2 Cups of diced pears (sale at grocery store wanted; to use before they go bad). I skipped the crumb topping (just lazy to do it). I didn’t cut the butter in, (also lazy on my part) I just stirred it in. I had to bake longer because of the pears. It’s sweet but not overly sweet. Nice crispy texture outside. Very moist and flavorful inside. Will definitely be making this again. Possibly using different fruits and maybe adding some chopped nuts. Definitely will be making this again, was quick and easy to do. Great was to use up extra buttermilk.
It’s a nice simple coffee cake. I added 1/2 tap of cinnamon and 1/2 cup of pecan chips to the crumble.
This is a wonderful, tender cake. To insure a perfect texture, be sure not to overmix the wet ingredients with the crumb mixture. Mix just until moistened and do not overbake. I always make additional streusel crumbs with cinnamon to sprinkle on the top. My family loves this cake.
Pretty quick and easy! I added 1tablespoon brown sugar and walnuts to the crumb topping. Next time I’d make it a little crumb-y-er. It came out powdery than crumb-crunchy.
I’ve made it three times. This was best. I divide dough into two smaller pans and baked for 23 minutes. The others were too dry. Also, I use self rising flour and omit salt and leavening. I sprinkled cinnamon in before baking and added some powdered sugar while still warm from oven. I’m not going to bother with other recipes. I just like a little sweet with strawberries or in the morning with coffee. This cake comes out fluffy and beautiful.
This was a really good and easy coffee cake. I followed the recipe exactly and added a streusel of brown sugar, white sugar, cinnamon, cardamom, and pecans on top. If I had had fresh berries I wouldn’t have bothered with a streusel, but since I didn’t I wanted to add a little something. Enjoy!
Perfect simple cake with delicious sweet rich flavor. Would be great with fresh fruit.
This is a great base recipe that you can tweak to your own personal taste. My 9×13 dish was in use so I used a bundt pan and had to bake for about 42 minutes. I added a generous sprinkle of both cinnamon and nutmeg, based on another review. The cake was delicious out of the oven, but my husband likes things sweeter so I made a simple glaze (1 cup powdered sugar + 2 tablespoons cool water) and that really sent this over the edge. Perfect amount of sweetness!
Made homemade buttermilk using lemon juice and liked the lemony tang so much that I added the juice of an extra lemon and used a batch of brown sugar/cinnamon mixture from a different recipe. This recipe on its own seemed a bit bland but with those changes it was gone in minutes.
2.21.19 … https://www.allrecipes.com/recipe/232143/simple-buttermilk-coffee-cake/ … ‘Making this, it seemed short on batter; but I went ahead with it. I was right. It could use a half more recipe to fill the 9×13. With reserving almost half the dry mixture for the crumb topping, that leaves it quite buttery & somewhat eggy. The crumb topping needs more butter to be effective. When it was baked, there was quite a bit of the dry mixture remaining dry. I butter-flavor sprayed it & put it back in the still hot, but not turned on oven for ten minutes. ‘Helped appearance, but overall, this wasn’t worth making.
Exceptional! I skipped making the crumble for the top and just mixed it into the batter. I made it in a bundt pan. I topped it with a lemon glaze made with lemon juice, rind and icing sugar. The interesting thing is that this cake tastes better 2-3 days after baking. So good, I can’t stop eating it.
I made it and added 2 tsp cinnamon to the crumb topping and baked it for 29 minutes. Delicious and moist with a crunchy top. Don’t know what everyone’s problem with the topping was. I love it with the cinnamon alteration.