Barbara Armstrong'S Coffee Cake
A moist, sweet coffee cake with a cinnamon sugar topping, perfect for breakfast or dessert, appealing to those who enjoy tender, flavorful baked treats.
Ingredients
Instructions
- Mix the ingredients in order: sugar, margarine or liquid shortening, milk, baking powder, egg, salt, and flour.
- Pour the batter into an 8 x 8-inch greased baking pan.
- Sprinkle sugar evenly on top until it does not get damp from the batter, then add cinnamon to taste.
- Bake in a 425°F oven for 20 minutes.
- If you double the recipe, bake for an additional 3 to 5 minutes.
- Barbara recommends not overbaking to keep the cake moist.
Tips & Substitutions
For a richer flavor, consider substituting half of the sugar with brown sugar. If you don't have margarine, coconut oil can be a great alternative for a dairy-free version. Ensure the batter is not overmixed to keep the cake light and fluffy. Adding chopped nuts or chocolate chips can elevate the taste as well. Remember, the sugar topping should be added lightly to prevent it from becoming too wet.
Serving Suggestions
This coffee cake is perfect for breakfast or as an afternoon snack, paired with a hot cup of coffee or tea. Serve it warm or at room temperature, and consider adding a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It also complements savory dishes like Aunt Kathy'S Lu Lu Salad for a delightful brunch spread.
Storage & Reheating
Store 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 refrigerator for up to a week. To reheat, warm individual slices in the microwave for about 10-15 seconds or in the oven at 350°F for 5-10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Barbara Armstrong'S Coffee Cake contains roughly 314 calories, with 5g protein, 59g carbohydrates, and 7g fat. It is an excellent source of calcium (27% of the Daily Value), and a good source of iron and vitamin C. Note that it is relatively high in sodium, at 636mg per serving (28% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may make the cake denser. If you want a lighter texture, consider using a blend of whole wheat and all-purpose flour. You might also need to slightly increase the liquid in the recipe to compensate for the absorbency of whole wheat flour.
What can I use instead of margarine?
If you're looking for a substitute for margarine, you can use unsalted butter, coconut oil, or a plant-based butter alternative. Each option will impart a slightly different flavor, so choose based on your preference and dietary needs. Liquid shortening is another viable option for a similar texture.
Can I add fruit to the coffee cake batter?
Absolutely! Adding fruit like blueberries, diced apples, or chopped strawberries can enhance the flavor and moisture of the coffee cake. Just ensure to coat the fruit lightly in flour before adding it to the batter to prevent it from sinking during baking. This will give you a delicious twist on the classic recipe.
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).