Can'T Beat Me Coffee Cake(Heritage Recipe)
A moist, flavorful coffee cake with a tender crumb, perfect for breakfast or brunch gatherings, appealing to those who love rich, homemade baked goods with a hint of vanilla.
Ingredients
Instructions
- Mix salt, flour, and shortening until the mixture resembles pie crust.
- Dissolve yeast in warm water and add a little sugar; set aside to activate.
- Combine warm milk, beaten eggs, and vanilla in a separate bowl.
- Mix all three prepared mixtures together until well combined.
- Refrigerate the dough overnight or until needed.
- Divide the dough into portions and let rise for 2 hours before baking.
Tips & Substitutions
For best results, ensure your warm milk is between 110°F and 115°F to activate the yeast effectively. If you don’t have shortening, you can substitute with unsalted butter for a richer flavor. Consider adding a pinch of cinnamon to the flour mixture for a warm spice note. If you're short on time, you can let the dough rise in a warm spot instead of refrigerating it overnight.
Serving Suggestions
This coffee cake is delightful served warm with a dollop of whipped cream or a drizzle of glaze. It pairs beautifully with a cup of freshly brewed coffee or tea, making it an ideal brunch item. Consider serving it alongside fresh fruit or a light salad to balance the sweetness. Browse more American recipes for additional brunch ideas.
Storage & Reheating
Store leftover coffee cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, thaw in the refrigerator overnight, then warm in the oven at 350°F for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Can'T Beat Me Coffee Cake(Heritage Recipe) contains roughly 898 calories, with 21g protein, 134g carbohydrates, and 18g fat. It is an excellent source of vitamin C (121% of the Daily Value), dietary fiber (60% of the Daily Value), and protein (43% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1557mg per serving (68% 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 active dry yeast instead of instant yeast?
Yes, you can use active dry yeast in this recipe. Just be sure to dissolve it in warm water with a little sugar and let it sit until frothy before adding to the mixture. This helps ensure proper activation.
What can I add to enhance the flavor of the coffee cake?
You can add ingredients like chopped nuts, chocolate chips, or dried fruits such as raisins or cranberries to the dough for added texture and flavor. A sprinkle of cinnamon or nutmeg in the flour mixture can also elevate the taste.
Is it possible to make this recipe vegan?
Yes, you can make a vegan version by substituting the eggs with flax eggs or a commercial egg replacer, and using plant-based shortening or coconut oil instead of shortening. Additionally, you can replace warm milk with almond or soy milk for a dairy-free option.
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).