Grandmas Buttermilk Coffee Cake Recipes

GRANDMOTHER'S BUTTERMILK POPPY SEED COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as Bundt®.
• Combine sugar and cinnamon for filling in a small bowl; set aside.
• Combine buttermilk and poppy seeds for cake in a small bowl; allow to soak until needed. Sift flour, baking powder, baking soda, and salt together in a medium bowl.
• Cream sugar and butter together in a separate bowl. Beat in egg yolks. Add flour mixture in 2 batches, alternating with buttermilk-poppy seed mixture, beating batter briefly after each addition.
• Beat egg whites in a glass, metal, or ceramic bowl until foamy. Fold into cake batter with almond extract. Spoon 1/3 of the batter into the prepared pan and sprinkle with 1/2 of the sugar-cinnamon filling; repeat. Spoon remaining batter on top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 1 hour, then loosen cake and invert carefully onto a serving plate.

GRANDMA'S BEST COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F. Liberally grease a 9x13" rectangular baking dish with cooking spray; set aside.
• In a large bowl, combine the flour, sugars, baking soda, baking powder, nutmeg, cinnamon, and salt and whisk together until incorporated. Pour in the oil and stir to combine until moist crumbs come together. Reserve 2 cups of the crumbs.
• Add in the beaten egg, buttermilk, and vanilla to the original bowl and stir until a thin batter comes together. Do NOT overmix the batter; some lumps are okay. Pour the batter into the prepared pan in an even layer. Sprinkle the top of the batter evenly with the crumbs.
• Bake for 30-35 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool about 15-20 minutes before cutting into squares to serve, or cool longer if you want prettier squares as this is a very tender cake!

GRANDMA'S BUTTERMILK COFFEE CAKE

Steps:

• Preheat oven to 350 degrees.
• Mix flour, salt, and 1/2 teaspoon of cinnamon into a large mixing bowl. Add sugar and oil and mix on medium speed until well blended and feathery.
• Remove 3/4 cup of this mixture and put in a smaller mixing bowl for the topping. Add walnuts and remainder of cinnamon to the contents of the smaller bowl for the topping, mix well and set aside for later.
• To remaining mixture (not the topping) add baking soda, baking powder, egg and buttermilk. Mix until smooth, this is the coffeecake batter.
• Spoon the cake batter into a buttered 9 x 13 baking dish. Sprinkle the topping over the cake batter and press lightly with fingers. Bake at 350 degrees for 25 - 30 minutes.

POLISH COFFEE CAKE (MY GRANDMA'S RECIPE!)

Steps:

• In a large bowl, whisk together the flour, sugar, yeast, and salt. Grate in the lemon rind.
• In a small saucepan on the stove, melt the butter and milk together over medium-low heat. Remove from heat, and allow to cool to about 108°, you don't want to kill your yeast because your milk is too hot. If it is really hot, to speed up the cooling process, I put it in the freezer for a few minutes.
• Using a wooden spoon, begin to stir the milk mixture into the dry ingredients. Once halfway combined, stir in the eggs. Fold everything together until just blended.
• Grease and flour a large baking pan. Pour in the batter, it will be thick, and spread evenly in the pan.
• Cover and allow to rise until it doubles in size, 1-2 hours. I stick mine in the oven with the oven light on, it works pretty quick! (Just be sure not to turn your oven on while it's in there!)
• When it's doubled in size, preheat your oven to 350°. (make sure it's not in there still!)
• To make the crumb topping, aka the best thing ever, in a medium sized bowl, stir together the sugar and flour. Cut the butter in in chunks, and using a large fork, begin to mash the butter into the dry ingredients. After a couple minutes, I tend to just use my hand, its much more efficient, and you get a better crumb.
• Using your hands, while simultaneously squeezing into chunks, spread the crumb topping across the risen cake.
• Pop in the oven and bake for 25-30 minutes, until a toothpick inserted in the middle comes out clean. Allow to cool for a few minutes before devouring.

BUTTERMILK COFFEE CAKE

Steps:

• In a bowl, combine flour, sugars, oil and salt; mix well. Remove 1/2 cup and set aside. To remaining flour mixture, add egg, buttermilk and baking soda; mix well. Pour into a greased 15x10x1-in. baking pan. , To reserved flour mixture add all topping ingredients; mix well. Sprinkle over batter. Bake at 350° for 25-30 minutes or until cake tests done.

SIMPLE BUTTERMILK COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
• Combine flour, sugar, baking powder, and baking soda in a large bowl. Cut butter into flour mixture until mixture resembles coarse crumbs. Reserve about 1 cup butter crumbs.
• Stir buttermilk, eggs, and vanilla extract into remaining crumbs until batter is just combined; pour batter into prepared baking dish. Sprinkle reserved butter crumbs over batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

BUTTERMILK COFFEE CAKE

Steps:

• Preheat oven to 350ËšF. Grease bottom and 1/2 inch up the sides of a 13x9x2-inch baking pan; set aside. In a medium bowl, combine flour, brown sugar, and salt. Cut in butter until mixture resembles coarse crumbs; set aside 1/2 cup. Stir baking powder, baking soda, cinnamon, and nutmeg into remaining crumb mixture.
• In another bowl, combine eggs and buttermilk. Add egg mixture all at once to flour mixture and mix until just combined. Spoon batter into prepared pan. Combine reserved crumb mixture and nuts; sprinkle over batter.
• Bake at 350ËšF for 35-40 minutes, or until a wooden toothpick inserted in the center comes out clean. Serve warm.