Buttermilk Streusel Cake
The buttermilk makes this cake moist and rich tasting. Delicious on its own or with a cup of coffee
Ingredients
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 cup firmly packed brown sugar
- ½ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- ½ cup chopped walnuts
- ½ teaspoon ground cinnamon
- 1 stick unsalted butter melted and divided
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 large egg beaten
- 1 ½ cups buttermilk
- ½ teaspoon vanilla
Instructions
- Preheat your oven to 350 degrees, and spray a 9-inch cheesecake spring form pan, or any pan you have with nonstick cooking spray.
- In a large bowl, mix flour, granulated sugar, brown sugar, nutmeg, and salt. Do not add baking soda or baking powder yet.
- Add nuts to a small bowl. Transfer 1/2 cup + 2 tablespoons of the dry mixture to the nuts. Add cinnamon to the nuts only, and mix well. Melt your stick of butter and add only 2 Tablespoons of the melted butter to the nut mixture. Save the rest of the butter for later. Mix with a fork until a crumbly mixture forms. Set aside as your streusel topping.
- To the flour mixture, add baking powder, and baking soda and mix well. Then add the rest of your melted butter, the beaten egg, vanilla and buttermilk. Use an electric hand mixer to mix the batter well, or use a hand whisk and whisk until all incorporated and most of the lumps are gone.
- Pour batter into your prepared pan. Sprinkle the cinnamon-nut streusel mixture evenly over the batter.
- Bake in the oven on the middle rack until a toothpick inserted in the center comes out clean and the cake begins to pull away from the sides of the pan, about 43-45 minutes. Remove the pan rim and cool on a rack. Enjoy with a cup of coffee!
TIP: If you are using a different pan, it might bake faster, so check it after 40 minutes and go from there. Keep leftovers in a tupperware in the fridge. Heat up your slice in the microwave for 20 seconds and it will be heaven.