I don't know who went grocery shopping last, but we are currently experiencing a buttermilk overload in the Arquiette house. Not that I'm complaining though, because I love me some buttermilk baked goods. They're always so light, fluffy, and have such a unique flavor that I absolutely adore.
So today, buttermilk coffee cake. Tomorrow, buttermilk pancakes. YUM.
This coffee cake is absolutely delicious. I actually like it better than Ina's Sour Cream Coffee Cake and I'm also going as far to say that it's right up there with our family's traditional German coffee cake. It's that good. As mentioned earlier, the buttermilk has it's own special way of making the cake light and fluffy despite oil being used instead of butter (which can sometimes weigh goodies down) but that is not the case in this dessert. And the slight hint of cinnamon, the crumbly topping, and overall scrumptious-ness of the cake is divine. Perfect for breakfast or dessert.
Buttermilk Coffee Cake
For cake & topping
2 1/2 cups flour
1 cup brown sugar
3/4 cup white sugar
1 teaspoon cinnamon
3/4 cup vegetable oil
1 cup walnuts, chopped
1 cup buttermilk
1 teaspoon baking soda
1 teaspoon baking powder
Preheat the oven to 350F and butter a spring-form pan (a 9x13 inch pan may also be used).
In a medium sized bowl, combine the flour, brown sugar, white sugar, and cinnamon well and then stir in the oil. Measure out 3/4 cup of the mixture and set aside in a small bowl. Add the chopped walnuts to this mixture, this is now the crumb topping.
Stir the buttermilk, egg, baking powder and baking soda in the large bowl until just combined. Pour the batter in the prepared pan and top with the crumble top. Bake for 35-40 minutes or until a toothpick comes out clean.