Buttermilk-Streusel Coffee Cake

February 4, 2015

Test Kitchen-Approved

Author Notes: After baking a lot of coffee cakes, this was my favorite. Buttermilk gives the cake a light, tangy flavor, and there's enough streusel that you get some in every bite (a must)! I freeze leftover slices of the cake in a layer of plastic wrap followed by a layer of aluminum foil and reheat them in the microwave for unexpected coffee guests or snacktime emergencies.Erin McDowell

Makes: one 9-inch bundt cake


For the streusel:

  • 2/3 cup sugar
  • 2/3 cup brown sugar
  • 2/3 cup all-purpose flour
  • 1 1/2 tablespoons cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground cloves
  • 1 pinch salt
  • 8 tablespoons (1 stick) unsalted butter, microwaved for 10 seconds

For the cake:

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 1/4 cups buttermilk
  • 3/4 cup sugar
  • 8 tablespoons (1 stick) unsalted butter, meted
In This Recipe


  1. Spray a 9-inch bundt pan with nonstick spray. Preheat the oven to 350° F.
  2. To make the streusel, whisk the sugar, brown sugar, flour, cinnamon, nutmeg, cloves, and salt in a medium bowl to combine. Cut the butter into 1-tablespoon pieces, then add it to the mixture and use your hands to mix it in until you've formed moist crumbs. Set aside.
  3. To make the cake, mix the flour, baking powder, baking soda, and salt in a large bowl to combine. In a separate medium bowl, whisk the eggs, buttermilk, sugar, and melted butter to combine.
  4. Add the egg mixture to the flour mixture, and mix until fully combined.
  5. Pour half of the batter into the prepared baking pan and top with half of the streusel. Pour the remaining batter on top, then finish with a sprinkling of the remaining streusel.
  6. Bake the coffee cake until a skewer inserted into the center comes out clean, 35 to 40 minutes. Cool completely before slicing and serving.

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Reviews (6) Questions (1)

6 Reviews

Kinzie B. January 15, 2018
Made this for breakfast- the recipe is definitely incorrect in that half the struesel needs to be addded to the bottom of the bundt pan BEFORE half of the batter is added. Then add the rest of the struesel and the rest of the batter. The batter is very thick so there’s no pouring it! Mine took about 50 minutes to cook. The taste is fantastic and the cake is moist thanks to the buttermilk! Would make again with the adjustments above.
Isabel March 15, 2015
I have tried the recipe twice now and neither time the batter was thin enough to "pour". Its quite thick and needed to be scooped into the bundt pan. On my first try I baked the cake for 40 minutes and found it only partially baked. The streusel however is wonderful.
Alina February 22, 2015
I made this today. I used a mix of all purpose and whole wheat flour, used all white sugar (didn't want to go out shopping) added a little over 1 1/3 cup of buttermilk (I live at 5,500 ft. elevation). So soft and delicious. Perfect morning coffee companion. :)
Irene S. February 24, 2015
Hi Alina, Love that you used whole wheat flour and it came out soft. That's always an issue for me. Would you mind please sharing the measurements? Thank you :)
Maureen M. February 22, 2015
I was also wondering how the crumbs appear to be on top of the cake - but it sounds so good I will try it and eat it upside down and maybe bake it a little longer ...
lynn February 22, 2015
I just made this cake today. The baking time seems to be off since I took it out at 40 minutes and it was completely unbaked, as in, the dough ran out of the cake after I inverted it. This was after toothpicks were coming out clean and the top was golden brown. Also, I'm not sure how the crumbs are on top of the cake pictured if the recipe says to use a bundt pan. Maybe I misunderstood. One more thing...I wasn't sure if the author meant to use dark brown or light brown sugar in the streusel and if it was supposed to be packed.