This coffee cake is one of my all time favorite recipes. I have so many fond memories of my mom making this for my sporting events, or for special occasions when breakfast sweets were available. It’s one of the most flavorful cakes that I’ve ever had, and the topping is just so good!
The mix of nuts and soft cake make it the perfect texture swap, and the buttermilk makes the cake very moist. The only bad part of this cake is that there never seems to be enough. I can almost eat an entire batch myself! It’s also a very easy recipe to make, the most difficult thing for me is remembering to only add half the cinnamon for the cake, and half for the topping.
The original recipe uses almonds, but I prefer it with walnuts. I feel like it gives it a more interesting flavor and more of a bitterness which works. But definitely try with other nuts and let me know what you like best!
This recipe is fairly reasonably priced, at $4.92 total and $.31 per piece. It isn’t the most expensive recipe ever, but also not the cheapest. Most of the cost comes from the walnuts, with the flour and brown sugar being the next biggest. If you were to remove the nuts I think you would lose a lot of the texture that makes this cake so good. It might be interesting to try to use a strusel topping instead which would probably be cheaper.
Best Coffee Cake
- 2 1/4 cups flour (320g) $.96
- 1 cup packed brown sugar (213g) $.70
- 3/4 cup granulated sugar (150g) $.49
- 2 teaspoons ground cinnamon (8g) $.24
- 1/2 teaspoon salt (2g) $.002
- 1/4 teaspoon ground ginger (.5g) $.04
- 3/4 cup canola oil $.66
- 1 cup chopped walnuts (125g) $1.38
- 1 teaspoon baking powder (3g) $.02
- 1 teaspoon baking soda (3g) $.01
- 1 egg $.11
- 1 cup buttermilk $.32
Preheat oven to 350 degrees
Mix flour, brown sugar, granulated sugar, 1 teaspoon cinnamon, salt and ginger. Blend in oil until smooth.
Remove 3/4 cup mixture and combine with walnuts and remaining 1 teaspoon cinnamon. Mix and set aside.
To remaining flour mixture, add baking powder, baking soda, egg and buttermilk. Blend until smooth.
Pour into buttered 13x9-inch baking pan. Sprinkle reserved nut mixture evenly over surface of batter.
Bake 35 to 40 minutes. Until the cake is golden brown. Place pan on wire rack to cool. Cut into squares to serve.
It is best to bake it in a light colored pan.