Buttermilk Coffeecake

A classic coffee cake with a tender, tangy buttermilk crumb and a cinnamon-sugar pecan streusel layered through the middle and across the top. Baked in a tube pan, it slices into tall, impressive wedges that are built for weekend brunch.

This recipe uses egg substitute instead of whole eggs, which makes the crumb lighter and a touch more delicate than a traditional coffee cake. The buttermilk does most of the flavor work here, giving the cake a subtle tang that balances all that sugar and keeps it from tasting one-note sweet. A full tablespoon of vanilla adds warmth you can actually taste.

The streusel layer in the middle is what makes every slice worth it. Half the batter goes in, then half the cinnamon-sugar-pecan topping, then the rest of the batter, then the rest of the topping. That buried layer melts into a sweet, spiced ribbon through the center of the cake.

Pro Tips

• Cream the sugar and margarine well before adding the wet ingredients. This step aerates the batter and gives the cake its lift.
• Don’t overmix once the flour goes in. Mix just until combined or the cake will be tough and dense.
• Cool in the pan for 10 minutes, then serve warm. Coffee cake loses some of its magic once it cools completely.
• Toast the pecans before chopping for more flavor. Raw pecans taste flat compared to toasted ones in the streusel.

Variations

• Use butter instead of margarine for a richer flavor if cholesterol isn’t a concern.
• Add a simple powdered sugar glaze drizzled over the top after cooling for a bakery-style finish.
• Fold fresh blueberries into the batter for a buttermilk blueberry coffee cake.