I have mixed feelings about Daylight Savings Time. On one hand, I really love the long summer nights – there’s something so freeing about having 3 or 4 hours of daylight after work. On the other hand, twice a year I am left feeling like a zombie for a couple weeks while my sleep schedule adjusts. This past weekend, after the DST switch (the easy one – “fall back”), I woke up to discover that my husband had been transformed into a zombie with only two words in his vocabulary: Coffee Cake.

A few years ago I decided I was going to become an expert at all things brunch-pastry – coffee cakes, crumb cakes, scones, waffles, muffins, doughnuts, crisps, the works. During this time I mastered four different coffee cakes, and have served each of them many times since, always to rave reviews. This past weekend however, the problem with my favorites was that they all call for either sour cream or cream cheese, two dairy items I typically don’t have on hand. I ran a quick search on the web, and eventually landed on a few crumb cake recipes that used buttermilk. I didn’t have any buttermilk either, but remembered that in a pinch, regular milk and lemon juice will do, and was able to cobble together a recipe from there.

This is a great coffee cake for an autumn morning – the nutmeg and cinnamon combination is reminiscent of pumpkin spice, and baking it at 375 warms up the house a little! I served this warm and added cinnamon to my coffee to really tie it all together, but I think this would be delightful with a little chai tea as well.

Cinnamon-Nutmeg Coffee Cake


  • 2 1/2 cups ultragrain flour
  • 1 cup dark brown sugar (packed)
  • 1 cup granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon nutmeg (ground)
  • 3/4 cups oil
  • 3 teaspoons cinnamon (ground)
  • 1 teaspoon baking soda
  • 1 egg (large)
  • 1 cup buttermilk


In a large bowl, combine flour, sugars, salt, nutmeg, cinnamon, and oil until crumbly. Remove 1/2 cup of mixture and set aside for topping. Add baking soda, egg and buttermilk to the large bowl and mix until blended, careful not to overmix. Pour batter into a greased 13x9 pan. Sprinkle with 1/2 cup reserved topping.

Bake for 30-40 minutes at 375.

Recipe and photographs from Mayhem in the Kitchen!

Linking To:

Required Ingredient Recipe Link Party – Cinnamon

3 thoughts on “Cinnamon-Nutmeg Coffee Cake”
  1. I never have sour cream or cream cheese in the house either…and do the same thing as you going in search of recipes that I can make with what is in my pantry. One thing you might do, buy some powdered buttermilk like I did so it’s always on hand when a recipe calls for it.

    Thanks for linking up at the Future Expat Required Ingredient Recipe link party. Looking forward to seeing your recipes every week!

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