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Buttermilk Streusel Coffee Cake



  • 1 cup sugar
  • ½ cup butter, softened
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup AE Buttermilk


Cinnamon Streusel:

  • 1 cup packed brown sugar
  • 1 cup chopped walnuts or pecans
  • ¼ cup all-purpose flour
  • ¼ cup butter, softened
  • 4 teaspoons ground cinnamon

Preheat the oven to 350°F. Lightly coat a 9 x 13-inch baking pan with nonstick spray; set aside. In a large bowl, cream the sugar and butter together with an electric mixer until light and fluffy. Add the eggs one at a time, blending well after each addition. Blend in the vanilla.

In a second bowl, stir together the 2 cups flour, baking powder, baking soda and salt. Add one-third of the dry ingredients to the butter mixture and blend until nearly incorporated. Add half of the buttermilk and blend until nearly incorporated, then add half of the remaining flour mixture. Blend in the remaining buttermilk, then mix in the last portion of the flour mixture by hand until no flour is visible. In a bowl, combine all the streusel ingredients.

Spread half of the batter into the prepared pan. Top with half of the streusel mixture. Carefully spread the remaining batter over the streusel, then sprinkle the remaining streusel on top. (Cake may be assembled, covered with plastic wrap and refrigerated overnight. Let stand at room temperature for 30 minutes, then bake, uncovered, as directed the following morning.) Bake for 25 to 35 minutes or until cake is set and a toothpick inserted in the center comes out clean. Cool the cake for 15 to 20 minutes before cutting and serving.

Makes Makes 12 servings