Bunstick Coffee Cake
A moist, flavorful coffee cake with a tender dough and a sweet topping, perfect for breakfast or brunch gatherings, appealing to those who enjoy comforting baked treats.
Ingredients
Instructions
- Mix all ingredients together, then add 4 cups flour and knead. Let rise until double in size.
- Roll out dough on floured board and place on greased cookie sheet.
- Let the dough double in size again.
- Put the topping on the dough.
- Bake for 20 minutes at 325°F.
- Cool before serving.
Tips & Substitutions
For a richer flavor, consider adding a sprinkle of cinnamon or nutmeg to the dough or topping. If you don't have Mazola oil, any neutral oil like canola or vegetable will work. Make sure your water is warm but not too hot to avoid killing the yeast. Kneading the dough well will ensure a fluffy texture. For those who enjoy a twist, try incorporating nuts or dried fruit into the topping.
Serving Suggestions
Serve this delightful coffee cake warm or at room temperature. It pairs wonderfully with a cup of coffee or tea for breakfast or as a snack. Consider serving alongside fresh fruit or a dollop of whipped cream. For a fun twist, offer slices alongside a scoop of vanilla ice cream, making it an indulgent dessert.
Storage & Reheating
Store any leftover Bunstick Coffee Cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to a month. To reheat, simply place individual slices in the microwave for about 10-15 seconds or until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Bunstick Coffee Cake contains roughly 445 calories, with 4g protein, 45g carbohydrates, and 28g fat. Note that it is relatively high in sodium, at 1907mg per serving (83% 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 might be denser. To maintain a light and fluffy cake, consider using half whole wheat and half all-purpose flour. This will give a healthier twist while still keeping some of the original texture.
What can I use if I don't have dry yeast?
If you don't have dry yeast, you can use active dry yeast as a substitute, but you'll need to activate it in warm water before adding it to the mix. Alternatively, you can use baking powder by adjusting the recipe, but the rising process will be different, and the texture may vary.
How can I make this recipe vegan?
To make a vegan version of this coffee cake, substitute the eggs with flaxseed meal or applesauce. You can use almond milk instead of warm water and a plant-based oil. Ensure that your yeast is vegan-friendly, and you’ll have a delicious vegan treat that everyone can enjoy!
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).