Belle Baganz'S Coffee Cake
A moist, cinnamon-scented coffee cake with a crumbly topping, perfect for breakfast or brunch, appealing to those who love sweet, flavorful baked treats.
Ingredients
Instructions
- Mix the first three ingredients (Crisco, sugar, and flour) until crumbly and remove 1 cup of mixture to sprinkle on top of the batter.
- To the remaining mixture, add baking powder, eggs, milk, and flavoring; mix well.
- Add cinnamon to the removed 1 cup of mixture and sprinkle it over the batter in the pan.
- Pour the batter into a greased and floured loaf pan or 9 x 13-inch pan.
- Bake at a moderate temperature for about 30 minutes until golden and cooked through.
Tips & Substitutions
For a lighter texture, consider using half butter and half Crisco. If you don't have milk, you can substitute with almond milk or yogurt for a different flavor profile. Adjust the cinnamon to your taste, and feel free to add nuts or chocolate chips for extra texture. Ensure all ingredients are at room temperature for better mixing.
Serving Suggestions
Serve this coffee cake warm for breakfast alongside a cup of coffee or tea. It also pairs beautifully with Krissy'S Holiday Salad for a delightful brunch. Consider adding a dollop of whipped cream or a scoop of ice cream for dessert. Enjoy it with fresh fruit for a balanced treat.
Storage & Reheating
Store leftover coffee cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for 10-15 seconds or until heated through, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Belle Baganz'S Coffee Cake contains roughly 2070 calories, with 10g protein, 91g carbohydrates, and 189g fat. It is an excellent source of vitamin C (49% of the Daily Value), calcium (28% of the Daily Value), and dietary fiber (26% of the Daily Value). Note that it is relatively high in sodium, at 580mg per serving (25% 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; however, the texture may be denser. You might want to mix half all-purpose and half whole wheat for a lighter result while still getting the health benefits.
What can I use as a substitute for flavoring?
If you don't have flavoring on hand, you can use vanilla extract or almond extract as a substitute. These will impart a lovely aroma and taste to the coffee cake. Adjust the amount according to your preference.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center; it should come out clean or with a few moist crumbs. Additionally, the edges should start to pull away from the pan, and the top should be golden brown.
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).