BUTTERMILK STREUSEL COFFEE CAKE

Buttermilk Streusel Coffee Cake image

Provided by ratherbeswimmin

Categories Breakfast

Time 1h55m

Yield 12 serving(s)

Number Of Ingredients 19

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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.