Buttermilk Streusel Coffee Cake

• Streusel Topping
• 3/4 light brown sugar
• 1/2 cup all-purpose flour
• 1/4 cup rolled oats
• 1/2 cup chopped walnuts
• 1/4 cup sugar
• 1/4 cup graham cracker crumbs
• 4 tablespoons unsalted butter, melted
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Cake
• 16 tablespoons unsalted butter, softened
• 2 cups sugar
• 4 large eggs
• 2 cups buttermilk
• 2 teaspoons vanilla extract
• 2 teaspoons coffee extract or 2 teaspoons freshly brewed espresso
• 4 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt

1. Preheat oven to 300u0b0; grease and flour a 10-inch Bundt pan or tube pan.
2. In a bowl, mix all the streusel topping ingredients together with a wooden spoon; set aside.
3. To make the cake-cream together the butter and sugar.
4. Add in the eggs, two at a time, mixing until well blended.
5. Mix in the buttermilk and extracts.
6. Sift together and stir in the remaining dry ingredients.
7. Fill the pan halfway with the batter; sprinkle with 2/3 of the streusel topping.
8. Add the rest of the batter; top with remaining streusel topping.
9. Bake for 60-70 minutes, until a pick comes out clean.
10. Cool; to unmold, place a plate firmly on top of the pan and flip, being careful to preserve the streusel.

streusel topping, brown sugar, allpurpose, rolled oats, walnuts, sugar, graham cracker crumbs, unsalted butter, ground cinnamon, ground nutmeg, cake, unsalted butter, sugar, eggs, buttermilk, vanilla, coffee, allpurpose, baking powder, baking soda, salt

Taken from www.food.com/recipe/buttermilk-streusel-coffee-cake-476238 (may not work)