Chef Ryan

Cajun Chef Ryan

Feeling & sharing a world of cooking ~ more than your average Cajun



 



Buttermilk Coffee Cake

July 13th, 2010 · 19 Comments

Buttermilk Coffee Cake

A serving of Buttermilk Coffee Cake.

This recipe prepared in a 9×13 pan, makes about 18 servings, preparation time is about 30 minutes, and the bake time is 35 minutes. So, in just a little over an hour you can have some tasty breakfast buttermilk coffee cake on the table.

Tip: use a food processor to cut the butter into the flour, sugar, and salt in step 2, and you can cut your preparation time to just 20 minutes.

Tip: If you do not have any buttermilk on hand, you can make a substitute of 1 1/3 cups of sour milk by taking 4 teaspoons of lemon juice or white vinegar and adding it to a 2-cup measure, and then add enough milk to make up the 1 1/3 cup of total liquid. Stir well and allow it to stand for about 10 minutes.

The recipe…

Ingredients
2 ½ Cups All-purpose flour
1 ½ Cups Brown sugar, packed
½ Tsp Salt
2/3 Cup Butter
2 Tsp Baking powder
½ Tsp Baking soda
½ Tsp Cinnamon, ground
½ Tsp Nutmeg, ground
2 Large Eggs, beaten
1 1/3 Cups Buttermilk
½ Cup Walnuts, chopped
Procedure Steps
1. Grease the bottom and sides of the 9×13-inch baking pan then set aside. Preheat the oven to 350° F if using a baking pan, or 325° F if using a baking dish.
2. In a large bowl, combine the flour, brown sugar, and salt. Using a pastry cutter, cut in the butter until mixture resembles coarse crumbs. You can use a food processor to cut in the butter also, which speeds up the process and cuts your preparation time by about 10 minutes. Set aside ½ cup of the crumble mixture. Then stir in the baking powder, baking soda, cinnamon, and nutmeg into the remaining crumble mixture.
3. In a medium bowl, combine the eggs and buttermilk. Add the egg mixture to the crumble mixture, stirring just until moistened.
4. Spoon batter evenly into prepared 9×13-inch baking dish. In a small bowl combine the reserved ½ cup of crumble mixture with the walnuts and sprinkle evenly over the batter.
5. Bake for 35 minutes or until a toothpick or cake tester inserted into the center comes out clean. Allow the coffee cake to rest for 10 minutes before cutting, then serve warm with your favorite hot coffee or tea.

More snaps…

Buttermilk Coffee Cake just out of the oven cooling

Buttermilk Coffee Cake just out of the oven cooling

Buttermilk Coffee Cake cut and ready to serve

Buttermilk Coffee Cake cut and ready to serve

Buttermilk Coffee Cake close up servings

Buttermilk Coffee Cake close up servings

Buttermilk Coffee Cake helicopter view

Buttermilk Coffee Cake helicopter view

Bon appetit!

CCR

=:~)

©2010 CCR

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Tags: 9x13 pan · Baking · Breakfast · Recipes

19 responses so far ↓

  • 1 Vegan Thyme (Kelly)No Gravatar // Jul 13, 2010 at 3:02 pm

    Lovely! Yum! All I needed was the words “coffee cake” and I was here in flash to see what the chef cooked up–just screams “make me!” It goes on the faves tab right now!

  • 2 pegasuslegendNo Gravatar // Jul 13, 2010 at 5:39 pm

    this is a beautiful coffee cake yum I can just smell that cinnamon aroma filling the house!

  • 3 Gera @ Sweets Foods BlogNo Gravatar // Jul 13, 2010 at 7:57 pm

    I can feel the coffee aroma of this wonderful cake from the screen!!

    Cheers,

    Gera

  • 4 Daniel@CocinaSavantNo Gravatar // Jul 13, 2010 at 11:09 pm

    This is making me quite hungry at 11 p.m. and I shouldn’t be. I feel that coffee cake may be in my near future. Thanks for the recipe.

  • 5 Patrick @a4gNo Gravatar // Jul 14, 2010 at 1:27 am

    Hi Chef Ryan!

    Thanks for the awesome comment! it truly means a lot coming from a real chef! I’d love to learn how you make your chicken fried steak. always looking for the most perfect chicken fried steak!

  • 6 Cajun Chef RyanNo Gravatar // Jul 14, 2010 at 12:02 pm

    Kelly, thank you so much!

    Claudia, it does have a wonderful aroma!

    Gera, how wonderful it would be if food would fly off the screen!

    Daniel, coffee cake is good 24/7, right!

    Bon appetit!
    =:~)

  • 7 Emily @CleanlinessNo Gravatar // Jul 14, 2010 at 12:16 pm

    My mouth is watering!

  • 8 FramedNo Gravatar // Jul 14, 2010 at 3:36 pm

    I love all things buttermilk – will definitely be trying this one. Yum and thanks for the post!!

  • 9 bamboobaileyNo Gravatar // Jul 14, 2010 at 6:06 pm

    What a great looking coffee cake, it has the topping and nuts just the way I like it!!

    Just wish some of the pics were smaller so I could stumbleuponphotoblogit!!

  • 10 digtisNo Gravatar // Jul 14, 2010 at 6:45 pm

    Wow yummmmmmm……Buttermilk Coffee Cake

  • 11 DrickNo Gravatar // Jul 14, 2010 at 7:44 pm

    everything with buttermilk is just fine with me… we grew up using it and love to cook with it still today, this one sounds just like something coming from my oven, can’t wait to try it…

  • 12 HoneyBNo Gravatar // Jul 14, 2010 at 9:37 pm

    Now how would you know I would love this! 🙂

    Looks great Ryan and of course I love it! I love all things muffin & coffee cake!

  • 13 Mary at Deep South DishNo Gravatar // Jul 15, 2010 at 3:33 am

    Oh goodness – that looks MIGHTY FINE indeed!!!

  • 14 JessieNo Gravatar // Jul 15, 2010 at 8:38 am

    I have such a weakness for a good coffee cake, that looks great! I have to bookmark this one in case I ever get a coffee cake craving :-p

  • 15 sippitysupNo Gravatar // Jul 15, 2010 at 12:34 pm

    Coffee cake is such a warm hearted food. I love it ad I don’t even drink coffee. GREG

  • 16 Magic of SpiceNo Gravatar // Jul 15, 2010 at 5:05 pm

    This is most definitely my new favorite coffee cake. Looks wonderful:)

  • 17 Cajun Chef RyanNo Gravatar // Jul 16, 2010 at 8:47 am

    An SU acquaintance, AbleReach makes a coffee cake with the following substiutions:
    Quick oats, up to 3:1 for flour, will replace white flour if you don’t need to be picky about consistency & don’t want to go whole wheat – if you need to let it sit & the oats will absorb lots of moisture & may change the outcome. Add a little vanilla & it almost fakes the feeling of sweetness, adds a replacement for sugar’s flavor, lets you cut down on the sugar. Have done this w/success to re-think sugar cookies – it helps that I love oatmeal.

    Thank you AbleReach!

    =:~)

  • 18 JoyNo Gravatar // Jul 16, 2010 at 9:52 am

    Chef Ryan

    This coffee cake looks ridiculous!!! I can see that the buttermilk really makes this cake moist and I am sure FULL of flavor. Would go great with a cup of my favorite coffee on a beautiful Sunday morning 🙂

  • 19 NancyCNo Gravatar // Jul 19, 2010 at 2:12 pm

    The coffee cake looks delicious!