Last Fall I joined Mothers of Preschoolers (MOPS). Young moms – check out that link to see if there’s a MOPS near you! You won’t regret it, I promise. And no, I’m not being paid to say that.

I’d not actually realized that MOPS was a real organization, I just thought it was a group of women who had toddlers running around their homes gathering together.

And really, that’s kind of what it is. But it’s so much more than that.

It is a Christian organization developed to inspire moms and their kiddos in faith and companionship. Each meeting we have a fabulous speaker and our group has been seriously blessed with incredible, real women who have come to share their stories on friendship, parenting, faith, and freedom.

Joining MOPS is probably the best thing I’ve done as a mom! I just love the women I get to gather with every other Wednesday morning. Having breakfast provided is a huge perk, too!

Each meeting, the different tables take turns providing breakfast for the entire group. During our table’s turns I’ve brought Homemade Biscuits and Rolled Pancakes.

At our last meeting it was a “free for all” sign up sheet amongst everyone. I signed up to bring some sort of breakfast sweet.

Coffee cake.

Now, you all know I have a favorite coffee cake recipe that I mix up fairly often, changing out the Nutella filling for various fruits and adjusting the topping slightly to coordinate.

Today, I’m sharing with you a completely different coffee cake! WHAT!?!

This recipe comes from Magnolia Days, a blog formerly written by my virtual friend Renee. She’s since handed over the reigns to Katie and I’m so glad she did because this Buttermilk Coffee Cake recipe gets to remain on the internet!

Buttermilk Coffee Cake with Jam

Ingredients:

• 2 C flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 eggs
• 1 C + 2 1/2 tbsp buttermilk, divided use
• 1/2 C sugar, plus more for sprinkling
• 1/2 stick butter, melted
• 1/4 jam (I used apricot-pineapple)
• 1/4 C chopped walnuts
• 1 C powdered sugar, sifted

Steps:

1. Preheat oven to 350 degrees F. Line a 9″ x 9″ cake pan with parchment paper. Lightly spray with cooking spray.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In another bowl, whisk the eggs with 1 C buttermilk, and 1/2 C sugar. Add to the dry ingredients, stirring until combined.
4. Pour batter into prepared cake pan. Top with spoonfuls of the jam and gently swirl into the batter. Sprinkle with walnuts and a little extra sugar.
5. Bake 35-40 minutes, until a toothpick inserted comes out cleanly. Let cake cool 5-10 minutes in the pan before removing to a cooling rack.
6. Before serving, mix together the powdered sugar and 2 1/2 tbsp buttermilk until smooth. Drizzle over the cake.

*This recipe is adapted from Renee at https://magnoliadays.com/apricot-buttermilk-coffee-cake*

Be sure to check out these other great coffee cake recipes:

Blueberry Lemon Buttermilk Coffee Cake by Girl Abroad

Blueberry Sour Cream Coffee Cake by Jolene’s Recipe Journal

Busy Day Blueberry Ginger Coffee Cake by A Day in the Life on the Farm

Butter Crumb Coffee Cake by Karen’s Kitchen Stories

Buttermilk Coffee Cake with Jam by Sew You Think You Can Cook

Chocolate Espresso Bundt Coffee Cake by Daily Dish Recipes

Cinnamon Nut Coffee Ring by Family Around the Table

Coffee Cake Donuts by Hezzi-D’s Books and Cooks

Cookie Butter Coffee Cake by Strawberry Blondie Kitchen

Crumble Topped Nutty Coffee Cake by Culinary Adventures with Camilla

Meyer Lemon Coffee Cake by Cindy’s Recipes and Writings

Strawberry Rhubarb Coffee Cake by House of Nash Eats

Thank you, Wendy of A Day in the Life on the Farm, for hosting this Coffee Cake Day event.