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
Test Kitchen Approved
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

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Reviewed Mar. 20, 2016

"Just add some vanilla or your fav extract to the first step after reading comments. Do not over mix. It's awesome. Bakes fine in 9x13 glass pan. Topping affects level of caketop as its heavy..so do not add to the mass wt. Eliminate using the wet mix? And use only dry ingredients possibly but it is really delicious as published. Great option to a Sour Cream coffee cake. Thanks for sharing!!"

Reviewed Jun. 21, 2015

"Very good! I used a bundt pan, and added some of the crumb mixture on the bottom of the pan and then added half of the coffee cake mix. I then added the remainder of the topping mix to the actual batter and then added that to the remainder of the pan. It turned out very good! The bottom is heavy with (walnuts I used instead of pecans), and very tasty! I will add some butter to the topping next time to make a moister crumb mixture for the top. Very good! :)"

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."

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