Cinnamon Nut Coffee Cake
A warm, cinnamon-spiced coffee cake featuring a tender crumb and a sweet streusel topping with nuts. Perfect for breakfast or brunch, it pairs well with coffee or tea. Its comforting flavors and moist texture make it an inviting treat for family gatherings and casual weekend mornings.
Ingredients
Instructions
- Preheat oven to 375°F (190°C). Grease and flour an 8-inch square pan.
- Mix together the beaten egg, sugar, milk, and melted butter in a bowl.
- Add the sifted flour, baking powder, and salt to the mixture.
- Stir only until blended and pour the batter into the prepared pan.
- In a separate bowl, combine brown sugar, cinnamon, flour, melted butter, and nuts to make the streusel.
- Sprinkle the streusel evenly over the batter.
- Bake for 20 to 25 minutes until golden and a toothpick inserted in the center comes out clean.
- Serve warm, directly from the pan.
Tips & Substitutions
For a richer flavor, consider adding chopped nuts or a splash of vanilla extract to the batter. If you're out of milk, you can substitute with almond milk or yogurt for a different taste. Sifting the flour helps to aerate it, leading to a lighter cake. Be careful not to overmix the batter to keep the cake tender.
Serving Suggestions
This Cinnamon Nut Coffee Cake is perfect for breakfast or as an afternoon snack with coffee or tea. Serve it warm with a drizzle of icing or a dollop of whipped cream for added indulgence. It also pairs beautifully with Holiday Cutouts for a festive treat or any of your favorite American recipes.
Storage & Reheating
Store any 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 refrigerate for up to a week. To reheat, simply microwave a slice for 10-15 seconds or warm it in the oven at 350°F for about 5 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cinnamon Nut Coffee Cake contains roughly 233 calories, with 3g protein, 34g carbohydrates, and 10g fat. It is a good source of calcium (18% of the Daily Value). Note that it is relatively high in sodium, at 1101mg per serving (48% 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 make this coffee cake ahead of time?
Yes, you can prepare the batter the night before and store it in the refrigerator. Just remember to bring it to room temperature before baking. Alternatively, bake the cake ahead of time, allow it to cool completely, and store it as mentioned above for later enjoyment.
What can I substitute for the nuts in the streusel?
If you have nut allergies or prefer not to use nuts, you can replace them with additional flour or oats for texture. Alternatively, you can use seeds such as pumpkin or sunflower seeds for a similar crunch without the nut flavor.
How do I know when the coffee cake is done baking?
The coffee cake is done when it turns golden brown and a toothpick inserted in the center comes out clean. Keep an eye on it during the last few minutes of baking, as oven temperatures can vary, and you want 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).