Best Buttermilk Streusel Coffee Cake Recipes

Blueberry Buttermilk Streusel Coffee Cake image

Provided by Chrystal Cackler @journeyrock92

Categories Cakes

Number Of Ingredients 19

1 1/2 cup(s) all-purpose flour
3/4 cup(s) granulated sugar
1/4 cup(s) unsalted butter, room temperature
1 - egg, room temperature
1/3 cup(s) buttermilk, room temperature
1/4 cup(s) greek yogurt
2 tablespoon(s) vegetable oil
1 teaspoon(s) pure vanilla extract
1 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1/4 teaspoon(s) salt
1 1/2 cup(s) frozen blueberries
- optional: powdered sugar for dusting the top of cake
STREUSEL TOPPING
1/2 cup(s) all purpose flour
1/2 cup(s) brown sugar, firmly packed
1 tablespoon(s) turbinado sugar (for extra crunch)
1 teaspoon(s) cinnamon
1/2 stick(s) cold, unsalted butter

Steps:

Preheat the oven to 350°F. Make the streusel topping In a medium bowl, whisk together the flour, brown sugar, turbinado sugar, and cinnamon. Cut in butter with pastry blender or two forks until well combined and mixture resembles course crumbs. Grease or line a 8x8 square pan with parchment paper. In small bowl, whisk together the flour, baking powder, baking soda and salt together.
In the bowl of the stand mixer or a large bowl using a hand mixer, cream together sugar and butter about 2-3 minutes. Add egg and buttermilk until incorporated. Add vanilla, Greek yogurt and oil. Mix until combined. Turn the mixer to low, add flour mixture and slowly stir until just incorporated. Pour into prepared cake pan. Sprinkle blueberries on top. Sprinkle the streusel topping on top
Bake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean. If using fresh blueberries, the cooking time will be slightly less. Check the cake often after the 30 minute mark to be safe. Allow to cool at least 10 minutes before cutting it into desired sizes and dust with powdered sugar.

Buttermilk Streusel Coffee Cake image

Provided by ratherbeswimmin

Categories Breakfast

Time 1h55m

Yield 12 serving(s)

Number Of Ingredients 19

3/4 light brown sugar
1/2 cup all-purpose flour
1/4 cup rolled oats
1/2 cup chopped walnuts
1/4 cup sugar
1/4 cup graham cracker crumbs
4 tablespoons unsalted butter, melted
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
16 tablespoons unsalted butter, softened
2 cups sugar
4 large eggs
2 cups buttermilk
2 teaspoons vanilla extract
2 teaspoons coffee extract or 2 teaspoons freshly brewed espresso
4 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Steps:

Preheat oven to 300°; grease and flour a 10-inch Bundt pan or tube pan.
In a bowl, mix all the streusel topping ingredients together with a wooden spoon; set aside.
To make the cake-cream together the butter and sugar.
Add in the eggs, two at a time, mixing until well blended.
Mix in the buttermilk and extracts.
Sift together and stir in the remaining dry ingredients.
Fill the pan halfway with the batter; sprinkle with 2/3 of the streusel topping.
Add the rest of the batter; top with remaining streusel topping.
Bake for 60-70 minutes, until a pick comes out clean.
Cool; to unmold, place a plate firmly on top of the pan and flip, being careful to preserve the streusel.