I was provided with free product from Diamond Nuts in exchange for this post. All opinions are my own.
Whether for breakfast or as a dessert or snack, this Buttermilk Coffee Cake will make your taste buds sing! It’s made with buttermilk, so it’s absolutely tender, soft and delicious! The sugar and nut topping is utterly divine!
Today marks the fourth week of our master bathroom renovations. Mentally, I’d prepared myself for a month of dust, noise, and chaos when our contractor initially said he thought it would be done in three. I knew better from our kitchen remodel a few years back. 🙂
Progress has been extremely slow because of some hang-ups that are bound to happen with any remodel, but especially in a very old house. So it’s looking like it will be another two to three weeks still. I find myself peeking in the door every day as they’re working, hoping things can move a little faster or that the little remodeling fairies might visit us at night while we’re sleeping and finish the job, haha. A girl can dream, right?! I’m so excited for the end results, but not so patient about what has to happen to get there. 🙂
If there’s one thing I’ve learned about myself in my over three decades of life, it’s that I have to stay extra busy when I’m feeling anxious, excited or nervous. I can’t give myself too much time to overthink things or be fidgety. And the best way that I’ve found to do that is (to sign up for a half marathon, which I did, lol) or take to the kitchen and start baking up a storm, the much easier option! I can’t control how quickly the tile goes in or the countertops get cut, but I can create a yummy Buttermilk Coffee Cake to occupy myself and please my taste buds!
Lately, I’ve been on a buttermilk kick. As I’ve experimented with it in various recipes, like this Buttermilk Bundt Cake or this Copycat Cracker Barrel Coca Cola Cake, I find that, not only does it enhance the flavor of my baked goods, but it also creates a phenomenal tender, light texture! This cake has a perfectly moist crumb. No one likes a dry cake! And the cinnamon/sugar/nut topping is nothing short of divine! I use Diamond walnuts, because they’re simply the best! But I think pecans would be great in this too!
I’m going to let you in on a little secret. I never buy buttermilk. My mom taught me to make my own by adding a little white vinegar to cover the bottom of the cup measure you’re using, then fill the rest with milk and let it sour for a few minutes before using. It’s as easy as pie, well as cake, in this case! 🙂
My dad used to make Coffee Cake on special occasions, growing up. We’d have it for breakfast with a tall glass of milk. So I took his recipe, which was already super delicious, and made it even better! I think you’re going to love this! I prefer it warm, but room temperature is yummy too! I love the contrast of the crunchy topping with the soft cake!
Trust me when I say, you need this cake in your life! I can’t wait for you to try this!