This easy Spanish Coffee Cake is the best streusel coffee cake recipe, moist from buttermilk with a nutty crumb topping. Perfect for brunch and gift-giving!
1cupbuttermilkor substitute 1 cup milk + 1 teaspoon vinegar
1largeegg
1teaspoonbaking powder
1teaspoonbaking soda
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Instructions
Preheat oven to 350° F and place a rack in the center of the oven. Lightly grease a 9"x13" baking pan (or your desired baking pan, see notes below) and set aside.
In a medium bowl, combine flour, brown sugar, granulated white sugar, and cinnamon. Add oil.
Take 3/4 cup of the flour mixture and add chopped nuts; this is the streusel topping. Set aside.
Stir in baking powder and baking soda to the flour mixture without nuts. Mix in buttermilk and egg until just well incorporated. Pour batter into baking pan and sprinkle with streusel topping.
Bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
Notes
Recipe courtesy my dear friend, Cheryl Donatell.
Baking Pan Options:
The coffee cake may be baked in different baking pans, just adjust your baking time. In general, begin to check your cake at the following times:
9"x13" baking pan: bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean
9" springform pan: bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean
2 6" springform or cheesecake pans (for two cakes): bake at 325°F for about 1 hour 15 minutes, or until a toothpick inserted in the center comes out clean
Jumbo muffin pan: bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean
As with all baking recipes, baking time can vary depending on the individual temperature of your oven, as well as the volume and material of your baking dish.