Brown Sugar Coffee Cake(Breakfast)
A moist and flavorful coffee cake with a brown sugar topping, perfect for breakfast or brunch, appealing to those who enjoy sweet, citrusy baked treats.
Ingredients
Instructions
- Cream butter and sugar together until light and fluffy.
- Add egg yolks one at a time, beating well after each addition.
- Stir in grated lemon rind and beat well.
- Beat egg whites until stiff peaks form, but not dry.
- Set aside the beaten egg whites.
- Sift together flour, baking powder, and salt.
- Alternately add milk and dry ingredients to the creamed mixture, beginning and ending with dry ingredients.
- Gently fold in the beaten egg whites.
- Pour half of the batter into a greased and floured 9-inch square pan.
- Prepare the brown sugar coffee cake topping.
Tips & Substitutions
For a richer flavor, consider substituting some of the sugar with brown sugar. If you don't have lemon rind, orange zest can be a delightful alternative. Ensure that the butter is at room temperature for easier creaming, and be careful not to over-mix the batter after adding the egg whites to maintain a light texture.
Serving Suggestions
This Brown Sugar Coffee Cake is perfect for breakfast or brunch and pairs beautifully with a cup of freshly brewed coffee or tea. Consider serving it alongside a fresh Fruit Salad(Yum, Yum) for a refreshing contrast. A dollop of whipped cream or a sprinkle of powdered sugar on top can elevate its presentation.
Storage & Reheating
Allow the coffee cake to cool completely before storing it in an airtight container. It can be kept at room temperature for up to 3 days or refrigerated for up to a week. To reheat, simply warm individual slices in the microwave for about 15-20 seconds or in a toaster oven until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Brown Sugar Coffee Cake(Breakfast) contains roughly 750 calories, with 25g protein, 122g carbohydrates, and 18g fat. It is an excellent source of calcium (60% of the Daily Value), iron (54% of the Daily Value), and protein (49% of the Daily Value), and a good source of potassium and vitamin D. Note that it is relatively high in sodium, at 2804mg per serving (122% 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 eggs instead of just egg yolks?
Yes, you can use whole eggs instead of just yolks, but it may alter the texture slightly, making it denser. The egg whites help to provide lift, so if you use whole eggs, consider adding an extra egg white for a lighter cake.
What can I use if I don't have baking powder?
If you don't have baking powder, you can make a substitute by combining 1/4 teaspoon baking soda with 1/2 teaspoon cream of tartar for each teaspoon of baking powder needed. Alternatively, buttermilk can be used in place of milk with a bit of baking soda to provide the necessary leavening.
Can I freeze the coffee cake?
Yes, this coffee cake freezes well. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 3 months. To enjoy, thaw overnight in the refrigerator and warm slightly before serving.
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).