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Old-Fashioned Coffee Cake Recipe

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"I have many buttermilk recipes, and this one brings back the flavor of old fashioned homemade doughnuts," says Rita Reifenstein of Evans City, Pennsylvania. Spiced with nutmeg, slices of the tasty cake are even more tempting served with a dollop of whipped cream.
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES:9 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES: 9 servings


  • 1/2 cup butter, softened
  • 1-1/4 cups sugar, divided
  • 1 egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1-1/2 teaspoons ground nutmeg, divided
  • 1 cup buttermilk

Nutritional Facts

1 serving (1 slice) equals 319 calories, 11 g fat (7 g saturated fat), 52 mg cholesterol, 324 mg sodium, 51 g carbohydrate, 1 g fiber, 5 g protein.


  1. In a small bowl, cream butter and 1 cup sugar until light and fluffy. Beat in egg. Combine the flour, baking soda, baking powder, and 1 teaspoon nutmeg; add to creamed mixture alternately with buttermilk. Pour into a greased 9-in. square baking pan (batter will be thick).
  2. Combine the remaining sugar and nutmeg; sprinkle over batter. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 9 servings.
Originally published as Old-Fashioned Coffee Cake in Quick Cooking July/August 2004, p55

Nutritional Facts

1 serving (1 slice) equals 319 calories, 11 g fat (7 g saturated fat), 52 mg cholesterol, 324 mg sodium, 51 g carbohydrate, 1 g fiber, 5 g protein.

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Reviewed Sep. 28, 2013

Love this recipe! It was one of the first cakes I ever made. I added cinnamon to the batter and make it in a bundt pan and drizzle it with a thin icing made from water, icing sugar, vanilla, sugar, and nutmeg! I've tried it with buttermilk and 1% milk, but the buttermilk is definitely much better!

Reviewed Apr. 16, 2013

Really liked this. Easy to make with ingredients on hand. I ate 1/3 of it and would eat more but I keep thinking about the calories. Next time I might incorporate cinnamon or a different topping but the cake was great.

Reviewed Feb. 8, 2012

Awesome! A perfect size for 2 people, smelled divine when it was baking, and it tastes INCREDIBLE! Light, but a rich taste from the buttermilk. So easy to mix up too.

can't wait to make it again!

Reviewed Dec. 17, 2011

My family LOVES this. I put the "topping" in the batter, and then we ice it with cream cheese icing for Jesus' birthday cake on Christmas morning.

Reviewed Jul. 23, 2011

Quick and simple and tastes good, too. I doubled the recipe and it appeared that they both cooked fine, but once they were out of the oven, one of them fell in the center. When cutting it once cooled, that one was not completely cooked in center. My pans were 8 in. instead of 9 in., but the other one was fine. ??

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