An easy old-fashioned cinnamon sugar coffee cake made with fresh buttermilk, eggs, and butter and sprinkled with a cinnamon sugar topping. Serve this cake for breakfast or brunch with a spoonful of caramel sauce on the side.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Breakfast
Cuisine: American
Keyword: breakfast, coffee cake, dessert
Servings: 6
Author: Laura Warnke
Ingredients
Ingredients
¾cupgranulated sugar
½cupbuttersoftened
1eggslightly beaten
1cupfresh buttermilk
2cupsflour
2teaspoonsbaking powder
½teaspoonbaking soda
½teaspoonsalt
Sugar Topping:
½cupgranulated sugar
¾teaspooncinnamon
Instructions
Instructions
Preheat oven to 375 degrees.
In a medium mixing bowl, cream together the butter and sugar until light and fluffy.
Break an egg and beat slightly. Beat into the butter and sugar mixture.
Slowly add in 1 cup of fresh buttermilk and mix well with a whisk. Set aside.
In a separate medium mixing bowl, measure the flour, baking powder, baking soda, and salt into a fine sieve and sift all into the mixing bowl.
Stir the dry ingredients into the wet and mix until well combined. The batter will be thick.
Butter an 8" x 8" square baking dish (you can also use a 7" x 11" baking dish) well and spread the batter evenly. In a small dish, mix the sugar and cinnamon together. Sprinkle liberally on top of the batter.
Bake in a 375 degree oven for 30 minutes or until a toothpick inserted in the center come out clean.
Notes
Serve warm or make the cake ahead the day before. The flavors will mellow and taste even better the next day.You can also substitute powdered buttermilk if you cannot purchase fresh buttermilk. Just follow the instructions on the can of powdered buttermilk so you add the correct amount of power and liquid.