Classic Coffee Cake with a Buttermilk Glaze

It’s been some time since I’ve posted a recipe and that’s not OK! My dad was here for about two weeks visiting from San Francisco and I’ve been showing him around San Diego. I should also mention my dad has an obsession with Costco and going there with him is a very stressful event but also entertaining. Why do I say stressful? Arguing in Arabic in front of the cashier about who’s going to pick up the bill is never fun, not to mention constantly explaining to my dad why I don’t need an enormous sack of potatoes that could feed a village. I am still trying to figure out how to consume a ten pound box of oranges and twenty tomatoes!

Other than our sightseeing and Costco adventures, I asked my dad to bring a bunch of my mom’s recipes and we’ve been busy cooking and baking up a storm! Being Middle Eastern you’d think I can make Arabic desserts in my sleep but unfortunately that’s not the case, don’t judge me. So now I am determined to master Arabic sweets and looking through my mom’s recipes helped inspire me. It will take some time to perfect her recipes because for example “one cup” of sugar means one mug of sugar, or some recipes have no instructions; so I’ll have to go based off of memory and trial and error.

While I work on perfecting these recipes, here is something I know is perfect and  always come through in the clutch! Coffee cake! I can easily say coffee cake is one of my favorite baked goods to have with a cup of black coffee in the morning or anytime really.  The ingredients are so simple and you almost always have them available in your kitchen. For this recipe, I really wanted to make this coffee cake rich with flavor and by adding the buttermilk glaze it did just that. It almost reminded me of a cinnamon roll because the cake soaked up the buttermilk glaze and it became sweet and gooey. Of course you can omit the glaze and just dust some powdered sugar and call it a day, I won’t be mad.

Classic Coffee Cake with a Buttermilk Glaze

Print Recipe

Servings	Prep Time
6-8 servings	10 minutes

Cook Time

40 minutes

Servings Prep Time 6-8 servings 10 minutes

Cook Time 40 minutes

Classic Coffee Cake with a Buttermilk Glaze Print Recipe Servings Prep Time 6-8 servings 10 minutes Cook Time 40 minutes Servings Prep Time 6-8 servings 10 minutes Cook Time 40 minutes

Ingredients

Crumble Topping

• 1/4 cup granulated sugar
• 1/3 cup brown sugar lightly packed
• 1/8 tsp fresh nutmeg
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted
• 1 1/4 cups all-purpose flour

Cake

• 6 Tbs unsalted butter room temperature
• 3/4 cup granulated sugar
• 2 extra large eggs room temperature
• 1 tsp vanilla extract
• 2/3 cup sour cream
• 1 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp kosher salt

Buttermilk Glaze

• 3/4 cup confectioners sugar
• 4 Tbs buttermilk
• 1/2 tsp vanilla extract
• 3 Tbs unsalted butter
• 1 tsp Cornstartch
• 1/4 tsp baking soda
• pinch kosher salt

Cinnamon-Sugar Mixture

• 3 Tbs granulated sugar
• 1 tsp ground cinnamon

Servings: servings

Instructions

1. Preheat oven to 350 degrees F. Butter and flour 9 inch cake round. For topping, melt butter and set aside. In a separate bowl mix sugars, nutmeg and salt then add melted butter and mix well. Add flour and mix until it comes together and crumbles. Set aside.
2. For cake: Place sugar and butter in a stand mixer and mix at high speed for about five minutes until mixture is fluffy and turns white. Meanwhile sift dry ingredients in a separate bowl and set aside. Scrape bottom of mixing bowl to ensure butter and sugar are well incorporated. Reduce speed to low and add eggs one at a time combining well and then add vanilla and sour cream. Add flour mixture on low speed and mix until Just combined.
3. Combine 3 Tbs of sugar and 1 tsp of cinnamon in a small bowl and mix. Pour half batter into prepared pan and sprinkle a generous amount of the sugar-cinnamon mixture all over then pour remaining batter. Top with crumble until its completely covered. Bake for 25-35 minutes depending on your oven.
4. To make glaze: Place sugar, butter, buttermilk and cornstarch in a small sauce pan on medium heat. Stirring constantly bring mixture to a boil. Cook for about one minute until slightly thickened. Remove from heat add vanilla, salt and baking soda. Once the cake is done, set it aside to cool enough to handle and remove from pan. Add glaze while cake somewhat still warm. Enjoy!

Recipe Notes

Adapted from Ina Garten Blueberry Crumb Cake

Share this Recipe