I had some leftover Buttermilk in the fridge from having baked a couple of batches of Buttermilk Biscuits lately and I wanted to use some more of it up. Settled on baking a pan full of Buttermilk Coffee Cake. Since I don't often stick to the recipes of things I bake I also added a bit of extra flour, an extra egg, about a cup of re-hydrated Raisins (just soaked them in some hot water for a while before using them), and about a cup of sliced Almonds. I added all of the Raisins and about 1/2 of the Almonds to the batter, then sprinkled the top with some extra Cinnamon and the other 1/2 of the sliced Almonds.
Buttermilk Coffee Cake
Ingredients
• 2 1/4 cups all-purpose flour
• 1 1/2 cups white sugar
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1 Tbsp of Cinnamon
• 1/2 cup butter, room temperature
• 1 cup buttermilk
• 2 eggs
• 1/2 teaspoon vanilla extract
Directions
1. Preheat oven to 350 degrees. Grease and flour a 9x13-inch baking dish or use parchment paper to line the pan.
2. Combine flour, sugar, baking powder, baking soda, and cinnamon in a large bowl. Cut the butter into the flour mixture until it resembles coarse crumbs. Reserve about 1 cup butter crumbs. (I didn't and instead sprinkled on extra Cinnamon and sliced Almonds.)
3. Stir buttermilk, eggs, and vanilla extract into remaining crumbs until batter is just combined; pour batter into prepared baking dish. Sprinkle reserved butter crumbs over batter. Optional: Add several tablespoons of brown sugar to the crumb topping before spreading it over top of the batter.
4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
5. Note: I bake this coffee cake with the baking dish on a silicone mat on a baking / cookie sheet to prevent burning the bottom.