Coffee Cake (Not Yeast)
A moist coffee cake with cinnamon, nutmeg, and a crunchy nut topping, perfect for breakfast or tea time, appealing to those who love sweet, spiced baked treats.
Ingredients
Instructions
- Mix flour, brown sugar, nutmeg, salt, and oil together.
- Take out 3/4 cup of the mixture.
- To this, add cinnamon and nuts; set aside.
- To the rest of the mixture, add buttermilk, egg, and baking soda. Mix well.
- Pour the batter into a 13 x 9-inch pan.
- Sprinkle the nut mixture on top of the batter.
- Bake at 350°F for 30 minutes.
- Mix confectioners sugar and water together; drizzle over warm cake.
Tips & Substitutions
For added flavor, consider using a mix of brown and white sugars in the batter. If you’re out of buttermilk, you can make a substitute by adding a tablespoon of vinegar or lemon juice to regular milk. Nuts can be swapped with chocolate chips or left out entirely for a nut-free version. This coffee cake is great for breakfast or a snack, and it pairs beautifully with Egg And Pea Salad.
Serving Suggestions
This coffee cake is delightful on its own or served with a dollop of whipped cream. For a more indulgent treat, pair it with fresh berries or a scoop of vanilla ice cream. It’s perfect for brunch gatherings, and you might want to serve it alongside Mrs. Eman'S Crumb Cake for a delicious dessert spread.
Storage & Reheating
Store any leftover coffee cake in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it 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 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Coffee Cake (Not Yeast) contains roughly 428 calories, with 3g protein, 54g carbohydrates, and 23g fat. Note that it is relatively high in sodium, at 674mg per serving (29% 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?
Absolutely! You can prepare the batter a day in advance and store it in the fridge. Just remember to add the nut topping before baking. Alternatively, bake the cake, let it cool, and then store it. It stays fresh for a few days and can be easily reheated.
What can I use instead of nuts in the topping?
If you prefer not to use nuts, you can substitute them with rolled oats for a crunchy texture or omit them altogether. Chocolate chips or dried fruits like cranberries or raisins can also add a different flavor without the nutty crunch.
How can I make this recipe gluten-free?
To make this coffee cake gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum or add it separately to mimic the texture of regular flour. This will help achieve the right consistency without compromising flavor.
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).