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Buttermilk Coffee Cake

lightly adapted from my life love food
A fluffy coffee cake that makes a great starter--or even dessert
Servings 12


  • 2 1/2 cups all purpose flour
  • 1 1/2 cups light brown sugar lightly packed
  • 1/2 tsp fine sea salt
  • 3/4 cup 12 Tbsp cold Kerrygold butter, cut up
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 eggs lightly beaten
  • 1 1/3 cup buttermilk or milk with 1 Tbsp lemon juice or vinegar
  • 1/2 cup chopped nuts I used walnuts


  • Preheat oven to 350 degrees Fahrenheit. Grease a 9x13 baking pan and set aside.
  • In a large mixing bowl, combine the flour, sugars, and butter with a pastry mixer, or your hands, until you have coarse crumbs. Reserve 1/2 cup of the crumbs.
  • To the rest, add the baking powder, baking soda, cinnamon, and nutmeg, mixing thoroughly.
  • In a separate small bowl, lightly beat the eggs, then add to them the buttermilk and mix.
  • Fold the buttermilk/egg mix into the other ingredients, mixing until just wet.
  • Spread batter into the prepared 9x13 baking pan.
  • Add the nuts to the reserved crumb mix and stir. Sprinkle over the top of the batter.
  • Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool slightly, then serve warm.