Cowboy Coffee Cake

Buttermilk Coffee Cake Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Buttermilk: I used full-fat buttermilk because I like the rich flavor it gives the cake. Buttermilk also helps achieve a soft texture.
Unsalted butter: Soften the butter for the cake so it beats easily with the sugar. Melt the butter for the topping so it mixes evenly into the oats and flour.
Light brown sugar: Pack it into the measuring cup for both the filling and the topping.
Pecans: Use chopped pecans so you can spread them evenly across the batter. Toasting them first is optional but I really like the way toasting them brings out their nutty aroma and deeper flavor, so I recommend toasting them if you have time.
Old-fashioned oats: These are also sold as rolled oats. The whole flakes give the crumble its coarse texture.

How to Make Cowboy Coffee Cake

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Mix the cake batter: Whisk the dry ingredients separately. Beat the softened butter and sugar, mix in the eggs and vanilla, then alternate adding the dry ingredients and buttermilk.
Layer the filling: Spread half the batter in the prepared pan. Sprinkle the cinnamon, brown sugar and pecan mixture evenly across it, then gently spread the remaining batter over the filling.
Add the crumble: Stir melted butter into the oat mixture until large crumbs form, then sprinkle this crumb mixture evenly over the batter.
Bake and cool: Bake until a toothpick comes out clean or with a few moist crumbs. Let the cake cool before slicing.

Substitutions and Variations

Walnuts instead of pecans: Swap in the same amount of chopped walnuts for a similar crunch with a slightly different flavor.
Out of buttermilk? It’s easy to make your own! Add 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, then pour in enough milk to reach the 1-cup line. Let it stand for 5 minutes before using.
Extra spice: Stir a pinch of ground nutmeg into the dry ingredients for the cake.
More crunch on top: Sprinkle a few extra chopped pecans over the oat crumble before baking.
Gluten-free: Use a 1:1 gluten-free baking flour in place of the all-purpose flour in both the cake and the crumble. Use certified gluten-free old-fashioned oats for the topping.
Dairy-free: Use unsalted plant-based butter sticks in both the cake and the crumble. For the buttermilk, add 1 tablespoon of lemon juice or white vinegar to a measuring cup, then add enough unsweetened soy milk to reach 1 cup. Let it sit for 5 minutes before using.

Serving Suggestions

With breakfast or brunch: Enjoy a slice with honey lime fruit salad or a McDonalds copycat sausage egg McMuffin. This green chile egg casserole would also be a nice contrast.
With a drink: It tastes good with any drink. You might like to whip up a latte breve or how about this Starbucks copycat iced brown sugar shaken espresso?
After a cowboy-inspired dinner: Treat the family to some cowboy stew or cowboy burgers with one or two of these side dish recipes before bringing out the cowboy cake.

How to Store

Store: Keep the cake at room temperature for up to 3 days or refrigerate it for up to 1 week. I recommend using an airtight container to keep the crumb topping crisp.
Freeze: Wrap the cooled cake well and freeze it for up to 3 months.
Thaw: Thaw wrapped slices at room temperature.
Reheat: Microwave individual slices for 15 to 20 seconds.