Antique Buttermilk Coffee Cake

Antique Buttermilk Coffee Cake

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  • Prep Time


  • Total Time


  • Servings



  • cups sugar

  • cup chopped pecans

  • ½

    cup unsalted butter, chilled and cut into pieces

  • 1

    tablespoon unsalted butter, melted

  • teaspoons ground cinnamon

  • ¾

    teaspoon ground nutmeg

  • 1

    cup buttermilk

  • 2

    large eggs

  • 2

    teaspoons vanilla extract

  • teaspoons orange peel, grated

  • 2

    cups all purpose flour

  • 1

    tablespoon baking powder

  • cups unsweetened frozen blueberries, or fresh blueberries


1. Preheat oven to 350 degrees F. Butter and flour a 9x9 inch baking pan. 2. Make topping by combining 1/2 cup sugar, pecans, 1 tablespoon of melted butter, all of the cinnamon and 1/2 tsp. nutmeg in a bowl. Set aside. 3. Whisk buttermilk and next 3 ingredients in a bowl and set aside. 4. Combine flour, baking powder, remaining sugar and nutmeg in a food processor or bowl. 5. Add 1/2 cup chilled butter and process until mixture resembles coarse meal. 6. Add buttermilk mixture and process until just blended. 7. Fold in berries and transfer to prepared pan. 8. Sprinkle topping over. Bake about 30, or until tester comes out clean when inserted into center. Cool cake completely in pan on rack.


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