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
one 9-inch bundt cake
For the streusel:
1 1/2 tablespoons
freshly grated nutmeg
(1 stick) unsalted butter, microwaved for 10 seconds
For the cake:
1 1/4 cups
(1 stick) unsalted butter, meted
In This Recipe
Spray a 9-inch bundt pan with nonstick spray. Preheat the oven to 350° F.
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.
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.
Add the egg mixture to the flour mixture, and mix until fully combined.
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.
Bake the coffee cake until a skewer inserted into the center comes out clean, 35 to 40 minutes. Cool completely before slicing and serving.
I always carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.