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 slice: 319 calories, 11g fat (7g saturated fat), 52mg cholesterol, 324mg sodium, 51g carbohydrate (29g sugars, 1g fiber), 5g 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

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Magpie1955 User ID: 2072629 248467
Reviewed May. 21, 2016

"delicious! my go to recipe for a quick breakfast treat!"

kpkaren User ID: 2650977 135176
Reviewed Aug. 19, 2014

"Very quick and delicious recipe. This is one of my go-to recipes whenever I buy buttermilk and want to use up that quart before it expires. I also like that it only makes 9 servings since it is only my husband and I."

Sylvester90 User ID: 5984649 59175
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!"

TJTrails User ID: 1261407 148203
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."

germanycook User ID: 6411056 70230
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!"

Trisho1 User ID: 1652271 135139
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."

s_pants User ID: 174050 109457
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. ??"

nikko1 User ID: 2845085 59173
Reviewed Feb. 12, 2008

"OMG! This is out of this world. I have already eaten half the cake myself in less than two hours.


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