After-Skating Coffee Cake
A moist, flavorful coffee cake with warm spices and a sweet brown sugar topping, perfect for breakfast or brunch gatherings with friends and family.
Ingredients
Instructions
- Beat together flour, salt, 1/2 cup of brown sugar, and 2/3 cup margarine; reserve 1/2 cup of mixture to sprinkle over batter.
- Add baking powder, soda, cinnamon, nutmeg, sour milk, and eggs; blend well.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. If you don't have sour milk, you can substitute it by adding 1 tablespoon of vinegar or lemon juice to regular milk and letting it sit for 5-10 minutes. Consider using coconut oil instead of margarine for a richer flavor. This cake can be enhanced with a handful of nuts or chocolate chips for added texture.
Serving Suggestions
Serve the After-Skating Coffee Cake warm as a delightful breakfast option or afternoon snack. It pairs beautifully with a cup of hot coffee or tea, making it a perfect accompaniment for gatherings. Consider serving it alongside Zesty Peas for a savory contrast or enjoy it with a scoop of vanilla ice cream for a sweet treat.
Storage & Reheating
Store any leftover coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week or freeze for up to 3 months. To reheat, place slices in a microwave for about 15-20 seconds or in a preheated oven at 350°F for 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of After-Skating Coffee Cake contains roughly 615 calories, with 4g protein, 51g carbohydrates, and 46g fat. It is an excellent source of dietary fiber (45% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 1123mg per serving (49% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of regular flour?
Yes, all-purpose flour works well in this recipe. It will yield a slightly denser texture, but the flavor will remain delicious. Make sure to measure it correctly for best results.
What can I substitute for eggs in this recipe?
You can use flaxseed meal or applesauce as an egg substitute. For each egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit until it thickens, or use 1/4 cup of applesauce for each egg.
How can I make this cake gluten-free?
To make this coffee cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum for proper binding, or add 1 teaspoon of xanthan gum per cup of flour to help replicate the structure.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).