Classic Coffee Cake
A moist, crumbly coffee cake with a sweet topping, perfect for breakfast or brunch. Its comforting flavors appeal to all coffee lovers and dessert enthusiasts alike.
Ingredients
Instructions
- Combine the melted shortening, beaten egg, and milk in a bowl.
- In a separate bowl, stir together the dry ingredients: flour, sugar, baking soda, and salt.
- Add the milk mixture to the dry ingredients and mix well.
- Pour the batter into a greased 9 x 9 x 2-inch pan or a 9-inch round pan.
- Sprinkle the topping evenly over the batter.
- Bake until a toothpick inserted into the center comes out clean, about 30 minutes.
- Serve warm.
Tips & Substitutions
For a richer flavor, try using buttermilk instead of regular milk, or add a teaspoon of vanilla extract to the batter. If you want a nutty crunch, consider folding in some chopped walnuts or pecans. To enhance the topping, you can mix in some cinnamon or cocoa powder for a chocolatey twist. This coffee cake also pairs beautifully with Karan'S Karmel Apple Dip for a sweet addition.
Serving Suggestions
Serve this classic coffee cake warm with a dusting of powdered sugar on top for a delightful presentation. It makes a perfect accompaniment to your morning coffee or afternoon tea. Pair it with fresh fruit or yogurt for a balanced breakfast or brunch. For a delightful dessert, consider serving it alongside Becky'S Best Corn Casserole to create a comforting meal.
Storage & Reheating
Store leftover coffee cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week or freeze it by wrapping individual slices in plastic wrap and then placing them in a freezer bag. To reheat, simply warm slices in the microwave for about 10-15 seconds or in a toaster oven until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Classic Coffee Cake contains roughly 241 calories, with 3g protein, 37g carbohydrates, and 9g fat. Note that it is relatively high in sodium, at 1437mg per serving (62% 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 substitute whole wheat flour for plain flour?
Yes, you can substitute whole wheat flour for plain flour, but it may result in a denser cake. To achieve a lighter texture, consider using half whole wheat and half all-purpose flour. This will add nutritional value while maintaining the cake's fluffiness.
What can I use instead of shortening?
If you prefer not to use shortening, you can substitute it with an equal amount of unsalted butter or coconut oil. Both alternatives will add flavor and moisture to the cake. Just ensure that they are melted before mixing with the other ingredients.
Can I make this coffee cake ahead of time?
Absolutely! You can prepare the batter and store it in the refrigerator for up to 24 hours before baking. Alternatively, you can bake the coffee cake a day in advance and store it at room temperature. Just ensure it's well covered to keep it fresh.
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).