Cathy'S Coffee Cake
A moist, crumb-topped coffee cake featuring cinnamon and nuts, perfect for breakfast or brunch gatherings with a sweet, nutty flavor profile.
Ingredients
Instructions
- Make crumbs from flour, brown sugar, and butter.
- Remove 1 cup of crumbs and to this add 1/2 teaspoon cinnamon and 1/4 cup chopped nuts.
- To the remaining crumbs, add 1 egg, 1 cup sour cream, and 1 teaspoon baking soda; mix well.
- Pour the batter into two 8-inch cake pans.
- Top with the reserved crumb mixture.
- Bake at 375°F for 25-30 minutes.
Tips & Substitutions
For a lighter texture, consider sifting the flour before mixing. If you don't have brown sugar, you can substitute it with granulated sugar mixed with a little molasses to achieve a similar flavor. Adding a pinch of salt can enhance the sweetness. For a variation, try incorporating chocolate chips or nuts from recipes like Cho-Oat-Chip Cookie or Pumpkin Tea Rings into the crumb mixture.
Serving Suggestions
Cathy's Coffee Cake is perfect for breakfast or as an afternoon snack alongside a cup of coffee or tea. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. It pairs beautifully with a light fruit salad or a refreshing beverage like Kahlua Fruit Dip for a delightful brunch option.
Storage & Reheating
Store any leftover coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze individual slices wrapped tightly in plastic wrap and placed in a freezer bag for up to 3 months. To reheat, simply microwave a slice for 15-20 seconds or warm it in the oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Cathy'S Coffee Cake contains roughly 581 calories, with 6g protein, 105g carbohydrates, and 16g fat. It is a good source of iron (18% of the Daily Value) and protein (13% 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 all-purpose flour instead of cake flour?
Yes, all-purpose flour can be used as a substitute for cake flour in this recipe. However, the texture may be slightly denser. For a lighter cake, consider adding an extra egg or using a combination of all-purpose and cake flour.
What can I use instead of sour cream?
If you don't have sour cream, you can substitute it with plain Greek yogurt or buttermilk. Both options will provide similar moisture and tanginess to the cake, ensuring that it remains deliciously rich and flavorful.
How do I know when the cake is done baking?
To check if the coffee cake is done, insert a toothpick into the center; it should come out clean or with just a few crumbs attached. If the toothpick comes out wet, continue to bake for a few more minutes, checking frequently to avoid overbaking.
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).