Old-fashioned coffee cake meets New York-style crumb cake in this buttermilk coffee cake recipe. The moist and tender coffee cake includes two layers of New York crumb cake-inspired topping and pairs perfectly with your morning cup of coffee.
I really love a cake that I can eat any time of day, and this buttermilk coffee cake recipe is perfect around the clock. Breakfast? Absolutely! Mid-day snack? You bet. After dinner dessert? Sure thing.
Buttermilk makes this cake more moist and tender than traditional coffee cake, which typically has a drier and slightly crumbly texture. And instead of the crunchy streusel topping you'll find on most coffee cakes, this cake includes a thin layer of the soft, sweet crumbs you'd find on New York-style crumb cake, plus a second layer of those crumbs through the middle of the cake.
And if chocolate for breakfast is your thing (same!), then you'll want to check out the chocolate version of this buttermilk coffee cake with a tender chocolate buttermilk cake and layers of chocolate crumbs.
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Why You'll Love This Recipe
This classic coffee cake is so simple to make. Some coffee cake recipes use a different cinnamon layer for the filling, but this recipe uses just one crumb recipe for the filling and topping. Paired with an easy-to-make cake batter, this coffee cake is quick and simple.
Buttermilk makes this coffee cake extra moist and tender. There's nothing dry about this coffee cake! Combined with the sweet cinnamon crumb topping, this cake is simple yet absolutely delicious.
This coffee cake stays fresh for days! Coffee cake is typically best the day that it's baked, but this recipes keeps like a champ, so go ahead and bake it a day ahead. Don't miss the storage instructions below for tips on storing and reheating.
Ingredient Notes & Substitutions
See recipe card at the bottom of this post for full ingredient list and measurements.
Butter - Unsalted butter is used in both the crumb topping and the cake batter. For the crumb topping, the butter is melted to create a wet crumb mixture. For the cake batter, the butter is softened slightly and then cut into the dry ingredients using a pastry cutter.
Buttermilk- Buttermilk adds moisture and fat to the cake batter and helps to create a moist and tender cake. Its acidity also activates the baking soda in the batter.
Brown Sugar - Brown sugar adds sweetness, flavor, and moisture to the crumb topping. I prefer to use dark brown sugar, since it adds more flavor and moisture than light brown sugar.
Confectioners' Sugar- Confectioners' (or powdered) sugar is dusted over the top of the cake to accentuate the sweetness and texture of the crumb topping. You can skip the dusting of sugar if you want to, but why?
Special Equipment
In addition to essential baking equipment (like a whisk and spatula), I recommend some special tools for making this recipe.
- A pastry cutter, for cutting the butter into the flour mixture when mixing the cake batter.
- A light metal 8x8 pan, for baking the cake. In dark, coated metal pans, the edges tend to brown before the center can fully bake, leading to over-browned sides and bottoms. I adore USA Pan's seamless 8x8 metal pan, which is also easy to clean!
- A small cookie scoop, for evenly portioning cake butter over the crumb filling. This tool is optional but helpful.
- A small strainer or sifter, for dusting confectioners' sugar over the top of the cake.
Step-By-Step Recipe Instructions
See recipe card at the bottom of this post for detailed recipe instructions.
Step 1: Make the cinnamon crumb topping. Melt the butter. In a separate bowl, whisk together flour, both sugars, cinnamon, and salt. Add melted butter to the flour mixture and toss with a fork until fully moistened. Set aside.
Step 2: Make the cake batter. Whisk to combine flour, sugar, baking powder, baking soda, and salt.
Step 3: Using a pastry cutter, cut the butter into the flour mixture until it's the texture of coarse meal.
Step 4: In a separate bowl, whisk together the buttermilk, egg, and vanilla until well blended. Add the buttermilk mixture to the bowl with the flour and stir just until blended.
Step 5: Assemble the cake. Add half of the cake batter to an 8x8 pan lined with parchment paper, using a spatula to spread the batter to the edges of the pan. Spread half of the crumb mixture over the batter in the pan.
Step 6: Add remaining cake batter in small dollops over the crumb filling.
Step 7: Gently and carefully spread the batter over the crumbs so that the crumbs are completely covered and the batter reaches to the edges of the pan.
Step 8: Spread the remaining crumb mixture over the top of the batter.
Step 9: Bake the cake at 350°F for 30 to 35 minutes or until the cake is puffed and golden brown.
Step 10: Dust the top of the cake with confectioners' sugar and let cool for at least 30 minutes before slicing and serving.
Allison's Top Tips
For the best texture, be careful not to over mix the cake batter and stop mixing as soon as the wet ingredients are fully incorporated into the dry ingredients.
Be sure to spread cake batter and crumb mixture evenly in the pan and all the way to the edges so that you'll have clearly defined layers throughout the cake.
Spreading the second layer of cake batter over the crumb filling can be a little bit tricky. Adding small dollops of the batter over the crumb filling is key, since you won't have to spread any of the batter too far. Use a rubber or offset spatula to carefully and gently spread the batter over the crumbs without pulling the crumbs along with the batter.
Storage Instructions
This moist coffee cake stores quite well sealed in an airtight container at room temperature for up to 4 days.
Leftovers can be reheated in the microwave, if desired. Heat slices at 50% power, starting with 15 seconds and continuing to heat in 5 second increments until warm.
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Recipe
Buttermilk Coffee Cake
Special Equipment
- Pastry cutter
- Small (1 Tablespoon) cookie scoop (optional)
- Small strainer or sifter (optional)
Ingredients
Cinnamon Crumb Topping:
- 6 Tablespoons (85 grams) unsalted butter
- 1 ⅛ cup (135 grams) all-purpose flour
- ¼ cup (53 grams) dark brown sugar
- 2 Tablespoons (25 grams) granulated sugar
- 1 ½ teaspoons (3 grams) ground cinnamon
- 1 pinch fine sea salt
- 1 Tablespoon (7 grams) confectioners' sugar
Coffee Cake Batter:
- 1 ⅛ cup (135 grams) all-purpose flour
- ¾ cup (149 grams) granulated sugar
- ¾ teaspoon (3 grams) baking powder
- ¼ teaspoon (1.5 grams) baking soda
- 1 pinch fine sea salt
- ¼ cup (57 grams) unsalted butter room temperature
- ½ cup (114 grams) buttermilk
- 1 large egg
- 1 teaspoon (5 grams) vanilla extract
Instructions
- Preheat the oven to 350°F. Spray an 8x8 pan with cooking spray and line with parchment paper. Set aside.
Make the cinnamon crumb topping.
- In a small, microwave safe bowl, melt the butter. Set aside.6 Tablespoons (85 grams) unsalted butter
- In a medium bowl, whisk together flour, both sugars, cinnamon, and salt.1 ⅛ cup (135 grams) all-purpose flour, ¼ cup (53 grams) dark brown sugar, 2 Tablespoons (25 grams) granulated sugar, 1 ½ teaspoons (3 grams) ground cinnamon, 1 pinch fine sea salt
- Add melted butter to the flour mixture and toss with a fork until fully moistened. Cover the crumbs and place the bowl in the fridge while you make the cake batter.
Make the cake batter.
- In a large bowl, whisk to combine flour, sugar, baking powder, baking soda, and salt.1 ⅛ cup (135 grams) all-purpose flour, ¾ cup (149 grams) granulated sugar, ¾ teaspoon (3 grams) baking powder, ¼ teaspoon (1.5 grams) baking soda, 1 pinch fine sea salt
- Cut the butter into squares and add it to the bowl with the flour mixture. Using a pastry cutter, cut the butter into the flour mixture until it's the texture of coarse meal.¼ cup (57 grams) unsalted butter
- In the same bowl you used to melt the butter for the crumb topping, whisk together the buttermilk, egg, and vanilla until well blended.½ cup (114 grams) buttermilk, 1 large egg, 1 teaspoon (5 grams) vanilla extract
- Add the buttermilk mixture to the bowl with the flour and stir just until blended.
Assemble and bake the coffee cake.
- Add half of the cake batter to the prepared pan. Use a rubber or offset spatula to spread the batter to the edges of the pan.
- Spread half of the crumb mixture over the batter in the pan, using your fingers to crumble it into small crumbs and ensuring the batter is evenly covered and the crumbs reach to the edges.
- Add the remaining cake batter on top of the crumb layer, using the spatula to gently and carefully spread the batter over the crumbs so that the crumbs are completely covered and the batter reaches to the edges of the pan. (Adding dollops of batter evenly over the top makes spreading the batter over the crumbs much easier. A small cookie scoop is useful here.)
- Spread the remaining crumb mixture over the top of the batter, again using your fingers to crumble it into small crumbs and ensuring the batter is evenly covered and the crumbs reach to the edges.
- Bake the cake for 30 to 35 minutes or until the cake is puffed and golden brown and the top springs back when gently poked.
- As the cake cools, use a strainer or sifter to dust the top with confectioners' sugar. Let the cake cool for at least 30 minutes on a wire rack before removing from the pan, slicing, and serving. Let the cake cool completely before storing.1 Tablespoon (7 grams) confectioners' sugar
Penny Thomas says
I am so eager to try all of your coffee cakes! They sound wonderful! My question is: If I'm offering this in the morning with coffee, will it work to make this the night before or should it be made the day of?? Thanks for your advice!
Allison Ferraro says
Hi Penny! You can definitely make this cake a day ahead! Unlike most coffee cakes that dry out quickly, I've designed mine to stay moist for several days. I rarely have time to bake first thing in the morning, so make ahead is a must for me!
- Allison
Jan Knutson says
Your website doesn’t hold if you want to double the recipe. It consistently reverted back to the 1x
Site. This was very frustrating while putting the recipe together.
I just thought I would let you know.
The coffee cake is baking and smell's very appetizing.
Allison Ferraro says
Thanks so much for letting me know, Jan! I will look into it to figure out how to fix the issue with the recipe scaling. I'm glad the cake smells delicious and I hope you love it!
- Allison
Jessica says
very delisious
Lauren says
Buttery, tender and the cake to crumb proportions are perfect. My only caveat is that is absolutely needs more than a pinch of salt in both the crumb and cake. I will keep the recipe and bump up the salt from “a pinch” to 1/4 tsp in the crumb mixture and 1/2 tsp in the cake mixture. Thanks for sharing!!
Allison Ferraro says
Thanks so much for sharing your opinion about the salt, Lauren! And I'm glad you hear that you like the texture and the ratio of cake to crumbs.
- Allison
Eve says
Very simple and tasty! It’s in the crumbly side (texture-wise), but it’s delicious served warm with whipped cream and some vanilla ice cream as dessert. I added some flaked almonds on top before baking. Thanks for sharing the recipe!