Cinnamon Streusel Buttermilk Coffee Cake

Buttermilk Cinnamon Streusel Coffee Cake is a soft, moist, fluffy, and buttery vanilla cake layered with an easy cinnamon streusel. This coffee cake made with buttermilk is topped with the same cinnamon streusel and a creamy vanilla glaze. Make this cinnamon streusel buttermilk coffee cake for a cozy breakfast, brunch, or dessert.

Cook's Notes: I included the icing ingredients and directions as part of the recipe. I chose not to add it as the coffee cake was sweet enough. This coffee cake is a 5-star recipe for me and more. The cake is so moist and adding the cinnamon streusel elevates to a whole new level. The coffee cake is a pantry special since you probably have most of the ingredients on hand.  

Recipe from https://olivesnthyme.com/
Cinnamon Streusel Topping Ingredients:

• ¾ cup all-purpose flour
• ¼ cup light brown sugar
• ¼ cup granulated sugar
• 1 teaspoon Saigon cinnamon or 2 teaspoons ground cinnamon
• 6 tablespoons unsalted butter, cold and cubed
• 3/4 cups chopped walnuts

Buttermilk Coffee Cake Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 cup buttermilk, room temperature

Vanilla Icing Optional 

• 1 - 1½ cups powdered sugar
• 2 - 3 tablespoons milk or heavy cream
• 1 teaspoon vanilla extract or vanilla bean paste

Directions: 

• Preheat the oven to 350 and lightly grease and line the bottom and long sides of a 9 x 9 inch cake pan with parchment paper or use a springform pan.
• In a large bowl, whisk together the flour, brown sugar, granulated sugar and ground cinnamon for the streusel topping. Work in the cold butter cubes until a sand-like texture develops. There will be a few bigger crumbs, but most should be finer, smaller pieces. I used a food processor and pulsed twice and then added in nuts as it was easier. Place the bowl in the fridge until the coffee cake is ready for topping.
• In a medium bowl whisk the all-purpose flour, baking powder, baking soda, and salt together until well combined.
• In a large mixing bowl, beat butter and sugar together until light and fluffy. This takes about 2-3 minutes on medium speed. On low, beat in the eggs and vanilla extract until smooth and well combined.
• Alternating dry ingredients and buttermilk, mix in ⅓ of the dry ingredients into the wet, followed by ½ of the buttermilk. Repeat until all the ingredients are just combined.
• Evenly spread half the coffee cake batter into the prepared pan. Use ⅓ to ½ of the streusel to top the first layer of cake. Repeat with a second layer of coffee cake and finish with the remaining cinnamon streusel.
• Bake the coffee cake for 35 minutes or until a toothpick inserted into the center of the coffee cake comes out clean or with a few moist crumbs. Cool the pan  for 15 minutes. Gently lift the coffee cake out of the pan using the parchment paper. Transfer to a serving plate or serve right from the pan.

Vanilla Icing

Make the vanilla glaze by whisking powdered sugar with vanilla extract and milk or heavy cream. Top the crumb cake coffee cake with the glaze, slice, and enjoy!

Additional Notes:
Store: Place the slices of the buttermilk coffee cake in an airtight container for up to 3 days. Then the buttermilk cinnamon streusel cake should be transferred to the fridge for up to another 2 - 3 days.

BREAKFAST BONUS: BANANA SPLIT

Craving a banana split? Too many calories? 

Try this healthy version it's a whole meal in itself. 

The how to

Split the banana lengthwise. Add several dollops of yogurt down the middle. 

Load up with fresh fruits and a sprinkle of nuts.

Whole wheat toast points are added to round out the meal.