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Buttermilk Coffee Cake

Buttermilk Coffee Cake
7 votes, 4.43 avg. rating (87% score)
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Yield: 12 to 15 servings

Very moist, and great with coffee. This can be made the night before and served the next morning, but it's even better hot from the oven.

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  • 3 cups all-purpose white flour
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1/2 teaspoon salt
  • 1-1/2 teaspoons ground nutmeg
  • 1 cup vegetable oil
  • 2 eggs
  • 1 teaspoon baking soda
  • 1-1/2 cups buttermilk
  • 1/2 cup chopped nuts
  • 1 teaspoon ground cinnamon (or more to taste)


Preheat the oven to 350 degrees F. Grease a 9-inch by 13-inch baking pan.

In a large mixing bowl, combine the flour, sugars, salt, nutmeg, and oil by hand or on the lowest speed of a mixer. Reserve 1/2 cup for the topping. To the flour mixture left in the mixing bowl, add the eggs, soda, and buttermilk. Mix on the lowest speed until just blended. Pour into the baking dish. Sprinkle with the reserved topping, the nuts, and the cinnamon.

Bake for 40 minutes or until a tester inserted near the center comes out clean. Cool for at least 10 minutes before serving, or serve completely cooled.

Updated Thursday, May 23rd, 2002

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2 Responses to Buttermilk Coffee Cake

  1. Marielle Delorme February 19, 2003 at 4:50 pm #

    I was distracted and I put the chopped
    pecans in the dough. I chopped more to
    spread on top of the mix. Everything
    turned out just fine. In fact, I’ll do
    exactly the same thing next time.
    Everybody wants seconds !

  2. Wendy Doughty October 22, 2007 at 6:22 pm #

    I am a pretty good cook. Will make this for my contra dance folks. Really different.

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