Buttermilk Coffee Cake (13x9 Inch Crumb Cake)
Servings: 15 slices
Calories: 404kcal
Moist buttermilk coffee cake with a buttery cake and a crumb topping, made from scratch for an easy homemade crumb cake everyone will love.
Print Recipe
US Customary - Metric
Ingredients
For the crumble:
- ¼ cup granulated sugar
- ½ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- ⅔ cup all-purpose flour
- ¼ cup unsalted butter, cold and cubed
For the cake:
- 2 ¾ cup all purpose flour (measured correctly: spooned into the measuring cup, not packed in)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ⅔ cup buttermilk, close to room temperature
- 2 teaspoons vanilla extract
- 1 cup unsalted butter, room temperature
- 2 tablespoons vegetable oil
- 1 cup granulated sugar
- ⅔ cup packed light brown sugar
- 3 large whole eggs, close to room temperature
- 1 egg yolk, close to room temperature
Instructions
For the crumble:
- Add all of the crumble dry ingredients to a large bowl or a food processor. Add the cold butter and cut in with a pastry cutter, a fork, or use the food processor, which is much easier. Cut in the butter until the mixture resembles a sand texture or is coarsely crumbled. Set the mixture in the refrigerator until ready to use and continue on to making the cake batter.
For the cake:
- Preheat the oven to 350 degrees F and spray a 13x9 inch baking dish.
- In a medium sized bowl, add the flour, baking powder, baking soda and salt. Whisk well and set aside.
- In a large measuring cup, add the buttermilk and vanilla extract, whisk and set aside.
- In a large mixing bowl, add the butter, oil and sugars. Mix on high for several minutes until light and fluffy.
- Add each egg, one at a time, mixing on medium speed for about 20 seconds after adding each egg.
- Add half the dry mixture to the butter mixture and mix on medium only until just combined.
- Add the liquid ingredients and mix on medium only until just combined.
- Add the last half of the dry mixture and mix on medium until just combined.
- Scrape down the sides and the bottom of the bowl and mix again but only for about 15 more seconds. Do not mix scratch cake batter very long or the cake will come out rubbery and dense. Only mix until it’s well combined. The batter will be thick and fluffy.
- Add half the batter to the prepared pan and smooth it out.
- Sprinkle half of the crumb mixture over the cake batter.
- Add the last half of the batter over the crumbly mixture you just added and smooth.
- Sprinkle the last half of the crumb mixture over the top.
- Bake at 350 degrees F for about 50 minutes. Ovens vary. If the top starts to brown a bit too much, just set a piece of foil over the top.
- The cake is baked when a toothpick inserted into the middle comes out either clean or with a few moist crumbs on it.
- Set the baked cake on a cooling rack and let it cool for about an hour. This cake is great served slightly warm or at room temperature.
Notes
How to Store: This cake can be stored, covered well, at room temperature for about 5 days. It will stay fresh, longer if covered and stored in the refrigerator.
How to serve: This cake is great served slightly warm or at room temperature. If chilled, pop slices into the microwave for about 15 seconds to warm.
For other questions: Make sure to check out the TIPS & FAQs for this recipe in the blog post, which should answer other questions you may have about ingredients, substitutions, other pan sizes etc.
Nutritional values are an estimate.
*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Nutrition
Calories: 404kcal | Carbohydrates: 57g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 200mg | Potassium: 163mg | Fiber: 1g | Sugar: 35g | Vitamin A: 582IU | Vitamin C: 0.01mg | Calcium: 85mg | Iron: 2mg