Buttermilk Cinnamon Coffee Cake
A rich, buttery cake with a swirl of cinnamon and sugar, made even better with tangy buttermilk.
Ingredients
- For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- For the Cinnamon Sugar Swirl:
- 1/2 cup brown sugar packed
- 1 tablespoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well.
- Gradually add the dry ingredients, alternating with buttermilk, starting and ending with the dry ingredients.
- In a small bowl, mix the cinnamon and brown sugar for the swirl.
- Pour half of the batter into the prepared pan. Sprinkle half of the cinnamon sugar mixture over the batter.
- Add the rest of the batter and top with the remaining cinnamon sugar.
- Swirl with a knife and bake for 40 minutes or until a toothpick comes out clean.
Notes
Nutritional Information (Per Serving)
- Calories: 310
- Total Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 4g
Vitamins and Minerals (Per Serving)
- Vitamin A: 10%
- Calcium: 6%
- Iron: 6%
- Vitamin D: 4%
- Vitamin C: 2%
Additional Notes
- Add a glaze of powdered sugar and milk for extra sweetness.
- Best served fresh, but can be kept for up to 3 days in an airtight container.
- If you don’t have buttermilk, add 1 tablespoon of lemon juice to regular milk.