{"id":116724,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-15T01:13:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/buttermilk-coffee-cake\/"},"modified":"2024-11-18T17:11:18","modified_gmt":"2024-11-18T23:11:18","slug":"buttermilk-coffee-cake","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/buttermilk-coffee-cake\/","title":{"rendered":"Buttermilk Coffee Cake"},"content":{"rendered":"<p>This buttermilk coffee cake is a perfect example of why coffee cakes are so popular. It\u2019s quick to make and quick to bake, so you can whip one up any time the mood strikes. Better yet, it\u2019s as delicious as it is simple.<\/p>\n<p>The best <a href=\"https:\/\/www.tasteofhome.com\/collection\/our-best-coffee-cake-recipes-ever\/\" data-name=\"www.tasteofhome.com\/collection\/our-best-coffee-cake-recipes-ever\/\" data-module=\"content engagement\" data-position=\"embedded links\">coffee cake recipes<\/a> use buttermilk, which has a pleasant tang to balance out the sweetness. It also reacts with baking soda for cakey loft. It\u2019s worth keeping buttermilk on hand for this one recipe (though we know lots of ways you can <a href=\"https:\/\/www.tasteofhome.com\/collection\/tasty-uses-for-buttermilk\/\" data-name=\"www.tasteofhome.com\/collection\/tasty-uses-for-buttermilk\/\" data-module=\"content engagement\" data-position=\"embedded links\">use up the rest<\/a>). If you don\u2019t have buttermilk but do want to try the cake, don\u2019t worry: There are plenty of good <a href=\"https:\/\/www.tasteofhome.com\/article\/buttermilk-substitute\/\" data-name=\"www.tasteofhome.com\/article\/buttermilk-substitute\/\" data-module=\"content engagement\" data-position=\"embedded links\">buttermilk substitutes<\/a>.<\/p>\n<h2>Buttermilk Coffee Cake Ingredients<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2073952\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/TOHD_5336_JonathanMelendez_1.jpg\" alt=\"Ingredients for Taste Recipes's Buttermilk Coffee Cake laid out in small bowls on a light blue surface.\" width=\"1200\" height=\"800\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jonathan Melendez for Taste Recipes<\/span><\/span><\/p>\n<ul>\n<li><strong>Flour:<\/strong> Use all-purpose flour for the right texture. Flour also helps bind the crumb topping together.<\/li>\n<li><strong>Brown sugar:<\/strong> Brown sugar helps keep cakes moist. It also lends a subtle caramel flavor to the finished product.<\/li>\n<li><strong>Granulated sugar:<\/strong> Using both white and brown sugar keeps the brown sugar\u2019s flavor from being too dominant.<\/li>\n<li><strong>Vegetable oil:<\/strong> Cakes invariably require some form of fat to keep them soft and moist.<\/li>\n<li><strong>Egg:<\/strong> The egg in this recipe helps the other ingredients combine smoothly, and contributes to the cake\u2019s texture.<\/li>\n<li><strong>Buttermilk:<\/strong> Buttermilk brings a pleasant tang to the cake, balancing its sweetness, and also furnishes some acidity to work with the baking soda.<\/li>\n<li><strong>Baking soda:<\/strong> Baking soda reacts with the naturally acidic buttermilk, leavening the cake and creating its light texture.<\/li>\n<li><strong>Chopped pecans:<\/strong> Chopped pecans add flavor and texture to the crumbly cake topping.<\/li>\n<li><strong>Cinnamon and nutmeg:<\/strong> Baking spices bring warm flavors to the cake\u2019s crumb topping.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Mix the batter<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2073953\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/TOHD_5336_JonathanMelendez_2.jpg\" alt=\"Process of making Taste Recipes's Buttermilk Coffee Cake cooling on a wire rack on a light blue surface.\" width=\"1200\" height=\"800\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jonathan Melendez for Taste Recipes<\/span><\/span><\/p>\n<p>In a bowl, combine the flour, sugars, oil and salt, then mix well. Remove 1\/2 cup of the mixture and set it aside. (You&#8217;ll use this to make the crumb topping.) To the remaining flour mixture, add the egg, buttermilk and baking soda, and mix well. Pour the batter into a greased 15&#215;10-inch baking pan.<\/p>\n<h3>Step 2: Make the crumb topping<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2073954\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/TOHD_5336_JonathanMelendez_3.jpg\" alt=\"Process of making Taste Recipes's Buttermilk Coffee Cake cooling on a wire rack on a light blue surface.\" width=\"1200\" height=\"800\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jonathan Melendez for Taste Recipes<\/span><\/span><\/p>\n<p>To make the topping, add the chopped pecans, sugars, extra flour, cinnamon and nutmeg to the flour mixture that you reserved in the previous step. Sprinkle this mixture over the top of the batter.<\/p>\n<h3>Step 3: Bake the cake<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2073955\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/TOHD_5336_JonathanMelendez_4.jpg\" alt=\"Process of making Taste Recipes's Buttermilk Coffee Cake cooling on a wire rack on a light blue surface.\" width=\"1200\" height=\"800\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jonathan Melendez for Taste Recipes<\/span><\/span><\/p>\n<p>Bake the cake at 350\u00b0F for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2073956\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/TOHD_5336_JonathanMelendez_5.jpg\" alt=\"Close up of Taste Recipes's Buttermilk Coffee Cake sliced and served on white plates on a light blue surface.\" width=\"1200\" height=\"800\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jonathan Melendez for Taste Recipes<\/span><\/span><\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Make a butterscotch buttermilk coffee cake:<\/strong> Use all brown sugar to give the cake a darker color and a distinct hint of butterscotch flavor. To double down on butterscotch, top the cake with a 1\/4-inch layer of <a href=\"https:\/\/www.tasteofhome.com\/recipes\/butterscotch-fudge\/\" data-name=\"www.tasteofhome.com\/recipes\/butterscotch-fudge\/\" data-module=\"content engagement\" data-position=\"embedded links\">butterscotch fudge<\/a> and let it set. Alternatively, melt butterscotch baking chips and drizzle those over the top in an appealing pattern.<\/li>\n<li><strong>Make a chocolate version:<\/strong> If chocolate is your thing, shift gears and make a chocolate version of the cake instead. Reduce the flour by 1\/4 cup, and add 1\/4 to 1\/3 cup of cocoa in its place, but otherwise follow the recipe as written. Though coffee cakes don\u2019t really need any topping, a dusting of confectioners&#8217; sugar or a drizzle of <a href=\"https:\/\/www.tasteofhome.com\/recipes\/chocolate-ice-cream-topping\/\" data-name=\"www.tasteofhome.com\/recipes\/chocolate-ice-cream-topping\/\" data-module=\"content engagement\" data-position=\"embedded links\">chocolate ice cream topping<\/a> is lovely.<\/li>\n<\/ul>\n<h2>How to Store Buttermilk Coffee Cake<\/h2>\n<p>Buttermilk coffee cakes can be stored at room temperature, in a cake keeper, under a <a href=\"https:\/\/www.tasteofhome.com\/collection\/prettiest-cake-stands\/\" data-name=\"www.tasteofhome.com\/collection\/prettiest-cake-stands\/\" data-module=\"content engagement\" data-position=\"embedded links\">cake dome<\/a> or in a storage container with a tight-fitting lid. For short-term storage, simply cover the pan it was baked in.<\/p>\n<h3>How long does buttermilk coffee cake keep?<\/h3>\n<p>Your cake will last three to four days at room temperature before it begins to stale. In the refrigerator, it can last for up to twice as long, if it\u2019s kept in an airtight container. Refrigeration does affect the cake\u2019s texture slightly, making it feel a bit dry, but warming the cake for a few seconds in your microwave reverses the effect.<\/p>\n<p>Don&#8217;t discard the cake if it goes stale. There are lots of tasty things you can do to salvage leftover <a href=\"https:\/\/www.tasteofhome.com\/collection\/how-to-fix-a-broken-cake\/\" data-name=\"www.tasteofhome.com\/collection\/how-to-fix-a-broken-cake\/\" data-module=\"content engagement\" data-position=\"embedded links\">cake or cake crumbs<\/a>.<\/p>\n<h3>Can I freeze my buttermilk cake?<\/h3>\n<p>Yes, like most cakes (especially simple, undecorated ones) it freezes just fine. It can be frozen as a full cake, individual slices or anything in between. Your best option is to freeze the cake on a parchment-lined sheet pan first. Then, once it\u2019s frozen and less easily damaged, bag or package it for longer-term storage. Expect the cake to last three to six months before developing unpleasant flavors in the freezer.<\/p>\n<h2>Buttermilk Coffee Cake Recipe Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2073957\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/TOHD_5336_JonathanMelendez_6.jpg\" alt=\"Close up of Taste Recipes's Buttermilk Coffee Cake sliced and served on white plates on a light blue surface.\" width=\"1200\" height=\"800\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jonathan Melendez for Taste Recipes<\/span><\/span><\/p>\n<h3>What if I don\u2019t have buttermilk?<\/h3>\n<p>The easiest <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-buttermilk\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-buttermilk\/\" data-module=\"content engagement\" data-position=\"embedded links\">way to make buttermilk<\/a> is regular milk with a splash of vinegar or lemon juice added. Milk soured this way gives the same light and fluffy result as buttermilk, though without buttermilk\u2019s signature tang. If you have some milk that\u2019s gotten naturally sour in your fridge, its mild funk makes it a better substitute in terms of flavor. Other options include plain yogurt or sour cream. For future baking projects, look for powdered buttermilk. It keeps for months and is always on hand when you need it.<\/p>\n<h3>Can I bake this cake in a Bundt pan?<\/h3>\n<p>Yes, you can. A 15&#215;10-inch rectangular pan holds up to 10 cups of batter and a 9-inch Bundt pan holds 9 cups, so that\u2019s pretty close. You can always make a couple of cupcakes with any leftover batter, or bake off the remainder in small ramekins. Bear in mind that a cake baked in a deep Bundt pan needs to bake longer than one in a shallow pan. Allow an extra 10 to 15 minutes\u2019 baking time, and be prepared to turn down the temperature if it seems to be browning too quickly.<\/p>\n<h3>Can I fancy this up to serve it as a sit-down dessert?<\/h3>\n<p>There are always opportunities to make even a simple cake look elegant. The mild buttermilk tang of this cake goes beautifully with fruit and berries, so topping it with ripe, seasonal fruit and a dollop of <a href=\"https:\/\/www.tasteofhome.com\/recipes\/sweetened-whipped-cream\/\" data-name=\"www.tasteofhome.com\/recipes\/sweetened-whipped-cream\/\" data-module=\"content engagement\" data-position=\"embedded links\">homemade whipped cream<\/a> is a slam-dunk.<\/p>\n<p>For a more dramatic presentation, mix up a batch of <a href=\"https:\/\/www.tasteofhome.com\/recipes\/easy-raspberry-sauce\/\" data-name=\"www.tasteofhome.com\/recipes\/easy-raspberry-sauce\/\" data-module=\"content engagement\" data-position=\"embedded links\">raspberry sauce<\/a>, or something similarly colorful, and make a puddle of that on the plate before adding a slice of cake. Top the cake with whipped cream and a drizzle of the same sauce or chocolate syrup. Custard sauce also goes well with a cake like this, either as a pool under the cake or spooned over it while still warm.<\/p>\n<p>In a pinch, something as simple as sifting confectioners\u2019 sugar over top makes it look special. It\u2019s especially effective if you place a paper doily over the cake first, so when you lift it away, the sugar leaves a decorative pattern.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Of all the things I make for breakfast, this gets eaten the fastest. That&#8217;s all right with me because it&#8217;s also the easiest to prepare! Serve this tasty treat with fresh fruit, juice and coffee for a complete meal.<\/p>\n","protected":false},"author":8014,"featured_media":2081862,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,305616,305615,304423,305636,304328,305487,304430,304338,304515,303966,304988,304408,304368,303887,304455,304558,324623,303994,304150,303883,305031],"categories-v2":[308500,310461,309438,310897,310890,308821,310910,308988,308984,308481,310796,308830,308992,308880,308495,308935,308813,308745,308478,308860,308910,309177,308528,309434,308476,308975],"coauthors":[343387],"recommended_recipes":[{"post_title":"Coffee Cake Recipe","post_link":"\/recipes\/cinnamon-coffee-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Cinnamon-Coffee-Cake_EXPS_BWD21_187_B10_20_1b.jpg"},{"post_title":"Buttermilk Cake with Caramel Icing","post_link":"\/recipes\/buttermilk-cake-with-caramel-icing\/","post_image":"\/wp-content\/uploads\/2017\/09\/Buttermilk-Cake-with-Caramel-Icing_EXPS_CWFM17_38027_C10_11_2b.jpg"},{"post_title":"Buttermilk Pound Cake","post_link":"\/recipes\/buttermilk-pound-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Buttermilk-Pound-Cake_EXPS_FT24_3591_EC_041824_1.jpg"},{"post_title":"Buttermilk Pancakes","post_link":"\/recipes\/buttermilk-pancakes\/","post_image":"\/wp-content\/uploads\/2024\/09\/Buttermilk-Pancakes_EXPS_TOHVP24_33639_MF_08_15_1_RMS.jpg"},{"post_title":"Coffee-Chocolate Cake","post_link":"\/recipes\/coffee-chocolate-cake\/","post_image":"\/wp-content\/uploads\/2025\/02\/Coffee-Chocolate-Cake_EXPS_TOHD24_21347_AlejandroMonfort_5.jpg"},{"post_title":"Buttermilk Chocolate Cupcakes","post_link":"\/recipes\/buttermilk-chocolate-cupcakes\/","post_image":"\/wp-content\/uploads\/2017\/09\/Buttermilk-Chocolate-Cupcakes_exps24970_RDS2447887D10_26_8b_RMS.jpg"},{"post_title":"Buttermilk Chocolate Cake","post_link":"\/recipes\/buttermilk-cocoa-cake\/","post_image":"\/wp-content\/uploads\/2024\/12\/EXPS_TOHD24_25823_SarahTramonte_6.jpg"},{"post_title":"Lemon Blueberry Coffee Cake","post_link":"\/recipes\/lemon-blueberry-coffee-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Lemon-Blueberry-Coffee-Cake_EXPS_FT22_20152_F_0420_1.jpg"},{"post_title":"Orange Buttermilk Cupcakes","post_link":"\/recipes\/orange-buttermilk-cupcakes\/","post_image":"\/wp-content\/uploads\/2018\/01\/Orange-Buttermilk-Cupcakes_EXPS_CWAS18_28281_D04_05__6b.jpg"},{"post_title":"Maple Twist Coffee Cake","post_link":"\/recipes\/maple-twist-coffee-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Maple-Twist-Coffee-Cake_EXPS_THCA19_39371_E08_17_3b.jpg"},{"post_title":"Maple Bacon Walnut Coffee Cake","post_link":"\/recipes\/maple-bacon-walnut-coffee-cake\/","post_image":"\/wp-content\/uploads\/2017\/09\/EXPS_HRBZ16_134188_B09_08_1b.jpg"},{"post_title":"Apple Cream Coffee Cake","post_link":"\/recipes\/apple-cream-coffee-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps4557_RX1300C51B.jpg"},{"post_title":"Strawberry Coffee Cake","post_link":"\/recipes\/strawberry-coffee-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps17764_CW10256D41B.jpg"},{"post_title":"Buttercup Squash Coffee Cake","post_link":"\/recipes\/buttercup-squash-coffee-cake\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps7187_FB153741A05_27_4b-v2.jpg"},{"post_title":"Coffee Cake Mix","post_link":"\/recipes\/coffee-cake-mix\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps17002_THCCS1753652D51.jpg"},{"post_title":"Cinnamon Blueberry Coffee Cake","post_link":"\/recipes\/cinnamon-blueberry-coffee-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps25944_CW10497D36.jpg"},{"post_title":"Lemon Coffee Cake","post_link":"\/recipes\/lemon-coffee-cake\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Cream-Filled Coffee Cake","post_link":"\/recipes\/cream-filled-coffee-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps3009_CS0706C48A.jpg"},{"post_title":"Butternut Cake","post_link":"\/recipes\/butternut-cake\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"}],"acf":{"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":"","long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Buttermilk-Coffee-Cake_EXPS_TOHD_5336_JonathanMelendez_7.jpg"},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/buttermilk-coffee-cake\/","name":"Buttermilk Coffee Cake","datePublished":"2018-01-01","dateModified":"2024-11-18","prepTime":"PT20M","cookTime":"PT25M","totalTime":"PT45M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Buttermilk-Coffee-Cake_EXPS_TOHD_5336_JonathanMelendez_7.jpg","height":1200,"width":1200},"recipeCategory":"","description":"This buttermilk coffee cake is everything we love about quick cakes. It's easy enough to pull together any time you have company.","recipeIngredient":["2-1\/2 cups all-purpose flour","1 cup packed brown sugar","3\/4 cup sugar","3\/4 cup vegetable oil","1 teaspoon salt","1 large egg, lightly beaten","1 cup buttermilk","1 teaspoon baking soda","TOPPING:","1 cup chopped pecans","1\/4 cup packed brown sugar","1\/4 cup sugar","1 tablespoon all-purpose flour","3\/4 teaspoon ground cinnamon","1\/2 teaspoon ground nutmeg"],"recipeInstructions":[{"@type":"HowToStep","name":"Mix the batter","text":"In a bowl, combine the flour, sugars, oil and salt, then mix well. Remove 1\/2 cup of the mixture and set it aside. (You'll use this to make the crumb topping.) To the remaining flour mixture, add the egg, buttermilk and baking soda, and mix well. Pour the batter into a greased 15x10-inch baking pan.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/TOHD_5336_JonathanMelendez_2.jpg"},{"@type":"HowToStep","name":"Make the crumb topping","text":"To make the topping, add the chopped pecans, sugars, extra flour, cinnamon and nutmeg to the flour mixture that you reserved in the previous step. Sprinkle this mixture over the top of the batter.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/TOHD_5336_JonathanMelendez_3.jpg"},{"@type":"HowToStep","name":"Bake the cake","text":"Bake the cake at 350\u00b0F for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/TOHD_5336_JonathanMelendez_4.jpg"}],"recipeYield":"24 servings","author":[{"@type":"Person","name":"Fred Decker"}],"nutrition":{"@type":"NutritionInformation","calories":" 226 calories","fatContent":"11g fat (1g saturated fat)","cholesterolContent":"9mg cholesterol","sodiumContent":"169mg sodium","carbohydrateContent":"31g carbohydrate (20g sugars","fiberContent":"1g fiber)","proteinContent":"2g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.25,"reviewCount":12,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-05-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"lvarner"},"reviewBody":"<p>I loved this coffee cake! I am a big coffee cake fan, and this is a nice, basic recipe that is easy to mix together and bake. It tasted great too. I will make this again. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-02-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ellen339"},"reviewBody":"<p>Easily halved in springform pan<\/p><p>I used half the amounts (except the 1 egg), tossed in some fresh blueberries, and added 1\/2 t  vanilla.  I oil and floured a medium size springform pan. The result was a delicious up note to a fogged-in, cold and damp Feb day.  This is a versatile recipe! I love the idea of swirling in a teeny bit of espresso powder (suggested in a review below)!  <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-04-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Robert3641"},"reviewBody":"<p>I didn't follow the recipe exactly:  used 2 eggs, a little less oil, some oat and whole wheat pastry flour.  I used a struessel that had butter in it.  The cake was dry.  I may have over baked it.  A knife came out clean on first attempt.  There was no burnt flavor anywhere--evenly brown on the bottom and sides.  Last week I made an apple coffee cake that was superior.  I guess adding a moist fruit to this recipe might be an improvement.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-06-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangePizza"},"reviewBody":"Very good! I used a bundt pan, and added some of the crumb mixture on the bottom of the pan and then added half of the coffee cake mix. I then added the remainder of the topping mix to the actual batter and then added that to the remainder of the pan. It turned out very good! The bottom is heavy with (walnuts I used instead of pecans),  and very tasty! I will add some butter to the topping next time to make a moister crumb mixture for the top. Very good! :)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-08-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleBug"},"reviewBody":"This coffee cake turned out great! We really enjoyed the nutmeg in the topping. It makes a large cake, so it's a great recipe for a large family or for taking to a potluck.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-03-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveTeepee"},"reviewBody":"Just add some vanilla or your fav extract to the first step after reading comments. Do not over mix. It's awesome. Bakes fine in  9x13 glass pan. Topping affects level of caketop as its heavy..so do not add to the mass wt. Eliminate using the wet mix? And use only dry ingredients possibly  but it is really delicious as published. Great option to a Sour Cream coffee cake. Thanks for sharing!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-03-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveSubmarine"},"reviewBody":"Looking at the ingredients, I thought this would be super awesome.  As is, for me, it's \"OK\".  I will make it again, I'm sure, but with some \"tweaking\".  I baked mine in a 9 x 13 glass baking dish, so it took a little longer to bake.  Seems like the larger pan (a jelly roll pan?) would make for a very thin coffee cake.  With that being said, I would still use the 9 x 13, but I would put only 1\/2 of the batter in the pan, then add half of the topping, then the remaining batter and topping.  I also might add a little cinnamon to the batter.  It's a keeper, but with a few changes.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-10-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedGlasses"},"reviewBody":"This is a great recipe, very versatile. I use different crumb toppings, swirl in berries,  add oats, cream cheese, pumpkin, chocolate and espresso at times and will drizzle a glaze too on it. It is also what I use for a muffin recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-04-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveChefHat"},"reviewBody":"This cake had a very nice taste, but it just wasn't what I was looking for in a coffee cake.  Just not for me.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-04-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedSushi"},"reviewBody":"My family loves this coffee cake! Now that our children are grown, I usually bake it in 2 pans: a 13x9-inch and an 8x8-inch pan. That way my husband and I can enjoy one now and freeze the other for later (or when company drops in unexpectedly)!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-01-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanHat"},"reviewBody":"I baked this in a 9x13 pan and it fit very well. The cake was moist and had a nice cinnamon sugar flavor. I think it lacked a bit of flavor compared to other coffee cakes because it had no butter in the crumb topping.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-02-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueDucky"},"reviewBody":"I made this for the first time today .We live in a senior park . 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