Amish Coffee Cake
Amish Coffee Cake features rich brown sugar, vanilla, and coffee flavors, topped with a crumbly streusel-like topping, perfect for breakfast or dessert with a comforting sweet taste.
Ingredients
Instructions
- Mix the brown sugar and flour together.
- Cut in shortening until the mixture resembles little beads.
- Reserve 1 cup of the dry mixture for later use.
- Stir in the egg and vanilla until well combined.
- Combine hot coffee and baking soda, then add to the egg and flour mixture. The batter may be slightly lumpy.
- Pour the batter into a 13 x 9 x 2-inch pan.
- Sprinkle the reserved cup of dry mixture over the batter.
- Bake at 350°F (175°C) for 20 to 30 minutes.
- After removing from oven, sprinkle with powdered sugar before serving.
Tips & Substitutions
For a richer flavor, consider using brown butter instead of shortening. You can also substitute half of the flour with whole wheat flour for added nutrition. If you prefer a sweeter cake, increase the brown sugar slightly. Be sure to mix the batter gently to avoid overmixing, which can lead to a dense texture. This coffee cake pairs beautifully with Mom'S Banana Nut Bread for a delightful brunch spread.
Serving Suggestions
Serve the Amish Coffee Cake warm or at room temperature, dusted with powdered sugar for an elegant touch. It pairs well with a cup of hot coffee or tea for breakfast or an afternoon snack. For a delightful dessert, consider serving it with a scoop of vanilla ice cream or alongside Apple Cherry Pie for a comforting sweet spread.
Storage & Reheating
To store leftovers, wrap the coffee cake tightly in plastic wrap or aluminum foil and keep it in the refrigerator for up to a week. For longer storage, you can freeze individual slices. When ready to enjoy, simply thaw at room temperature or warm in the microwave for a few seconds to revive its softness.
Nutrition & Diet Analysis (per serving)
Each serving of Amish Coffee Cake contains roughly 483 calories, with 4g protein, 51g carbohydrates, and 19g fat.
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 regular coffee instead of hot coffee in this recipe?
Yes, you can use brewed coffee at room temperature, but hot coffee helps to dissolve the baking soda more effectively, resulting in a lighter texture. If using cold coffee, just ensure it's still fresh to maintain flavor.
What can I substitute for shortening if I want a healthier option?
You can replace shortening with unsweetened applesauce or coconut oil for a healthier alternative. Both will add moisture to the cake while keeping it tender. Just use the same amount as the shortening called for in the recipe.
How can I tell when the coffee cake is done baking?
The coffee cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep an eye on it during the last few minutes of baking to avoid overcooking, which can dry it out.
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).