Cinnamon Layered Quick Coffee Cake
A moist, cinnamon-spiced coffee cake with a crunchy nut topping, perfect for breakfast or brunch, offering warm flavors and a tender crumb that appeals to all ages.
Ingredients
Instructions
- Mix 1/2 cup sugar, chopped nuts, and cinnamon; set aside.
- Cream butter and add remaining sugar and eggs; beat until smooth.
- Add vanilla and lemon juice; mix well.
- In a separate bowl, combine flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to wet mixture, alternating with sour cream, mixing after each addition.
- Pour half of the batter into a greased baking pan.
- Sprinkle half of the cinnamon-sugar-nut mixture over the batter.
- Pour remaining batter on top and sprinkle with remaining cinnamon-sugar-nut mixture.
- Bake at 350°F (175°C) for about 30 minutes or until a toothpick inserted in the center comes out clean.
- Let cool slightly before serving.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar in the batter. If you prefer a nut-free option, you can simply omit the chopped nuts or substitute with sunflower seeds. Ensure that your butter is softened to room temperature for easier creaming, and feel free to experiment with different types of nuts, such as walnuts or pecans, for variety.
Serving Suggestions
This coffee cake pairs beautifully with a hot cup of coffee or tea for a delightful breakfast or afternoon snack. You can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. For a complete brunch spread, consider serving it alongside fresh fruit or a light salad to balance the sweetness.
Storage & Reheating
Store any leftover coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. Reheat individual slices in the microwave for about 15-20 seconds, or enjoy it at room temperature for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Cinnamon Layered Quick Coffee Cake contains roughly 52 calories, with 1g protein, 9g carbohydrates, and 1g fat. It is a good source of calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 1201mg per serving (52% 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
Is it possible to make this recipe ahead of time?
Absolutely! You can prepare the batter a day in advance and refrigerate it before baking. Just let it sit at room temperature for about 30 minutes before pouring it into the pan and baking to ensure even cooking.
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).