Bernadine'S Coffee Cake
Bernadine's Coffee Cake features a tender, spiced crumb with a crunchy topping, perfect for breakfast or coffee breaks, appealing to those who enjoy warm, flavorful baked goods.
Ingredients
Instructions
- Mix the flour, brown sugar, white sugar, salt, nutmeg, and Wesson oil well and take out 3/4 cup of the mixture to reserve for the topping.
- To the remaining mixture, add the egg, sour milk or buttermilk, soda, and baking powder. Mix well until all lumps are dissolved.
- Spread the batter in a fairly shallow, greased and floured pan.
- Sprinkle the reserved topping over the batter, then add cinnamon and chopped nuts on top.
- Bake at 375°F for 30 minutes.
Tips & Substitutions
For a richer flavor, consider using brown sugar as your only sweetener, or substitute half the oil with unsweetened applesauce for a lighter cake. If you don't have buttermilk, you can create your own by adding a tablespoon of vinegar to regular milk. Ensure you mix the dry ingredients thoroughly to avoid lumps in your batter.
Serving Suggestions
This coffee cake is perfect for breakfast or as an afternoon snack. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful treat. It pairs beautifully with a hot cup of coffee or tea. For a complete meal, serve alongside fresh fruits or yogurt.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, simply microwave a slice for 10-15 seconds or warm it in the oven at 350°F for about 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Bernadine'S Coffee Cake contains roughly 623 calories, with 13g protein, 127g carbohydrates, and 7g fat. It is an excellent source of calcium (35% of the Daily Value), iron (32% of the Daily Value), and protein (27% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 1312mg per serving (57% 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 regular milk instead of sour milk or buttermilk?
Yes, you can use regular milk. To mimic the acidity of buttermilk, add a tablespoon of white vinegar or lemon juice to the milk and let it sit for about 5 minutes before using it in the recipe.
What can I use instead of Wesson oil?
You can substitute Wesson oil with any neutral oil like canola or vegetable oil. For a healthier option, consider using melted coconut oil or unsweetened applesauce, which can add moisture without extra fat.
How can I make this coffee cake gluten-free?
To make a gluten-free version of this coffee cake, substitute the flour with a gluten-free all-purpose flour blend. Ensure that the blend includes xanthan gum, or add it separately to help with the texture.
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).