Aunt Saleemie'S Coffee Cake
A rich, buttery coffee cake infused with cinnamon and sugar, perfect for breakfast or brunch, appealing to those who love moist, flavorful baked goods.
Ingredients
Instructions
- Thoroughly grease a large angel food cake pan or an extra-long oblong pan, or use 2 loaf pans.
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, cream together the unsalted butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking soda, and baking powder.
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, beginning and ending with the dry ingredients.
- Mix until just combined.
- In a small bowl, combine sugar and cinnamon for the topping.
- Pour the batter into the prepared pan(s).
- Sprinkle the cinnamon-sugar mixture evenly over the top of the batter.
- Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then remove from pan and cool completely on a wire rack.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar in the batter. If you don't have sour cream, plain yogurt works as a great substitute. Ensure your butter is softened at room temperature for easier creaming. To keep the cake moist, avoid overmixing once you combine the wet and dry ingredients.
Serving Suggestions
This coffee cake pairs beautifully with a cup of freshly brewed coffee or tea for a delightful breakfast or afternoon treat. You can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. For a complete meal, consider serving it alongside a refreshing Lackey Reunion Salad.
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 place it in the freezer, where it can last for up to 3 months. To reheat, simply microwave a slice for 15-20 seconds or warm in the oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Saleemie'S Coffee Cake contains roughly 428 calories, with 5g protein, 53g carbohydrates, and 22g fat. It is an excellent source of calcium (21% of the Daily Value), and a good source of vitamin C and protein. Note that it is relatively high in sodium, at 846mg per serving (37% 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 a different type of pan for this recipe?
Yes, you can use 2 loaf pans or a bundt pan instead of an angel food cake pan. Just adjust the baking time accordingly, as smaller pans may require less time to bake. Keep an eye on the cake and test with a toothpick for doneness.
How can I make this recipe healthier?
To make a healthier version, consider substituting half of the all-purpose flour with whole wheat flour and using a sugar substitute like stevia. Additionally, you can reduce the butter by using applesauce or Greek yogurt in its place to cut down on fat content.
What can I do if my cake sinks in the middle?
A sinking cake is often due to underbaking or overly mixing the batter. Make sure to bake the cake until a toothpick comes out clean. Avoid overmixing after adding the dry ingredients to keep the cake light and airy.
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).