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Buttermilk Coffee Cake Recipe

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Of all the things I make for breakfast, this gets eaten the fastest. That's all right with me because it's also the easiest to prepare! Serve this tasty treat with fresh fruit, juice and coffee for a complete meal.
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:20-24 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 20-24 servings


  • 2-1/2 cups all-purpose flour
  • 1 cup packed brown sugar
  • 3/4 cup sugar
  • 3/4 cup vegetable oil
  • 1 teaspoon salt
  • 1 egg, lightly beaten
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 1 cup chopped pecans
  • 1/4 cup packed brown sugar
  • 1/4 cup sugar
  • 1 tablespoon all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

Nutritional Facts

1 serving (1 piece) equals 226 calories, 11 g fat (1 g saturated fat), 9 mg cholesterol, 169 mg sodium, 31 g carbohydrate, 1 g fiber, 2 g protein.


  1. In a bowl, combine flour, sugars, oil and salt; mix well. Remove 1/2 cup and set aside. To remaining flour mixture, add egg, buttermilk and baking soda; mix well. Pour into a greased 15-in. x 10-in. x 1-in. baking pan.
  2. To reserved flour mixture add all topping ingredients; mix well. Sprinkle over batter. Bake at 350° for 25-30 minutes or until cake tests done. Yield: 20-24 servings.
Originally published as Buttermilk Coffee Cake in Cookin' Up Country Breakfasts Cookbook 1994, p67

Nutritional Facts

1 serving (1 piece) equals 226 calories, 11 g fat (1 g saturated fat), 9 mg cholesterol, 169 mg sodium, 31 g carbohydrate, 1 g fiber, 2 g protein.

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Reviewed Jan. 25, 2015

"I baked this in a 9x13 pan and it fit very well. The cake was moist and had a nice cinnamon sugar flavor. I think it lacked a bit of flavor compared to other coffee cakes because it had no butter in the crumb topping."

Reviewed Mar. 7, 2014

"Looking at the ingredients, I thought this would be super awesome. As is, for me, it's "OK". I will make it again, I'm sure, but with some "tweaking". I baked mine in a 9 x 13 glass baking dish, so it took a little longer to bake. Seems like the larger pan (a jelly roll pan?) would make for a very thin coffee cake. With that being said, I would still use the 9 x 13, but I would put only 1/2 of the batter in the pan, then add half of the topping, then the remaining batter and topping. I also might add a little cinnamon to the batter. It's a keeper, but with a few changes."

Reviewed Feb. 14, 2014

"I made this for the first time today .We live in a senior park . I and another lady prepare breakfast once a month for others. Today we had 18 people and this coffee cake was a big hit. Thanks Taste of Home."

Reviewed Apr. 28, 2013

"My family loves this coffee cake! Now that our children are grown, I usually bake it in 2 pans: a 13x9-inch and an 8x8-inch pan. That way my husband and I can enjoy one now and freeze the other for later (or when company drops in unexpectedly)!"

Reviewed Apr. 16, 2011

"This cake had a very nice taste, but it just wasn't what I was looking for in a coffee cake. Just not for me."

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