Description
A soft and perfect crumbly topped buttermilk coffee cake. This can be made the night before and baked in the morning!
Ingredients
Units
Scale
- 2 sticks softened butter
- 1 1/2 cups brown sugar
- 1 tsp. sea salt
- 2 tsp. cinnamon, separated evenly
- 4 1/2 cups unbleached white flour (can substitute freshly ground soft white wheat flour)
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 2 large eggs, lightly whisked
- 1/4 c. whole milk
- 1 1/3 cups buttermilk
- 1/2 c. chopped nuts
Instructions
- Prepare a 9″ x 13″ pan by spraying or lightly greasing.
- Chop nuts and set aside.
- In a stand mixer with cookie paddles or whisks, mix the softened butter, brown sugar, salt, cinnamon, and flour until crumbly and fine.
- Remove 1 cup of the flour mixture and set aside.
- Add the baking powder, baking soda, eggs, whole milk, and buttermilk to the mixer.
- Mix until well combined.
- Spread in the baking dish. Top with reserved flour mixture and chopped nuts.
- Bake at 350 degrees for 30-35 minutes until done.
- Serve with cinnamon honey butter!
Notes
This can be made the night before and baked in the morning.
- Prep Time: 15 minutes
- Additional Time: 0 hours
- Cook Time: 35 minutes
- Category: Breakfast and Brunch
- Cuisine: American