Buttermilk Streusel Coffee Cake (CS)

By hmp13

Ingredients

• Makes one 10 inch bundt cake
• Streusel Topping
• 3/4 cup brown sugar
• 1/2 cup flour
• 1/4 cup rolled oats
• 1/2 cup chopped walnuts
• 1/4 cup sugar
• 1/4 cup graham cracker crumbs
• 4 tablespoons butter, melted
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Cake
• 2 sticks butter, softened
• 2 cups sugar
• 4 large eggs
• 2 cups buttermilk
• 2 teaspoons vanilla
• 2 teaspoons coffee extract or freshly brewed espresso (or strong coffee)
• 4 1/2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Preparation

Step 1

Preheat the oven to 300. Grease and flour a 10 inch bundt or tube pan.

Mix all the streusel topping ingredients together in a mixing bowl with a wooden spoon. Set aside.

For the cake, cream together the butter and sugar. Add the eggs two at a time, mixing until well blended.

Mix in the buttermilk and extracts.

Sift together and stir in the remaining dry ingredients.

Fill the pan halfway with the batter. Sprinkle with two thirds of the streusel topping. Add rest of the batter. Top with remaining one third streusel.

Bake for 60 to 70 minutes, until a toothpick inserted in the middle comes out clean.

Cool. To unmold, place a plate firmly on top of the pan and flip, being careful to preserve the streusel.