Coffee Cake (Quick)
A quick and delicious coffee cake with a tender crumb, sweet cinnamon topping, and crunchy pecans, perfect for breakfast or a cozy coffee break.
Ingredients
Instructions
- Prepare a dough with enough sweet milk to make it moist.
- Mix the ingredients together and spread in a greased pan.
- Sprinkle with sugar, cinnamon, and chopped pecans on top.
- Bake in a moderate oven for 25 minutes.
- Turn the cake upside down and serve while hot.
Tips & Substitutions
For a richer flavor, consider adding a splash of vanilla extract or a tablespoon of sour cream to the batter. If you don’t have pecans, walnuts or almonds can be used as a substitute. To achieve a lighter texture, sift the flour with the baking powder and sugar before mixing. You can also experiment with different spices like nutmeg or cardamom for a unique twist.
Serving Suggestions
Serve the coffee cake warm, drizzled with a simple glaze made from powdered sugar and milk for an extra touch of sweetness. It pairs beautifully with a cup of freshly brewed coffee or tea. For a more filling breakfast, consider serving it alongside scrambled eggs or yogurt. This quick coffee cake is also a delightful addition to brunch spreads or afternoon tea.
Storage & Reheating
To store leftovers, wrap the coffee cake in plastic wrap or place it in an airtight container to keep it fresh for up to three days at room temperature. If you want to keep it longer, consider freezing it. Slice the cake and wrap individual pieces in foil, then place them in a freezer bag. Reheat in the oven or microwave for a few seconds before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Coffee Cake (Quick) contains roughly 541 calories, with 0g protein, 3g carbohydrates, and 60g fat. It is an excellent source of calcium (20% of the Daily Value). Note that it is relatively high in sodium, at 477mg per serving (21% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that the texture may be denser. You might want to add a little more liquid to the batter to compensate for the absorbency of whole wheat flour.
How can I make this coffee cake healthier?
To make this coffee cake healthier, you can reduce the sugar by half and use unsweetened applesauce as a substitute for shortening. Additionally, consider adding fruits like blueberries or chopped bananas for natural sweetness and extra moisture.
Can I make this coffee cake in advance?
Absolutely! You can prepare the batter a day ahead and store it in the refrigerator. Just remember to bring it to room temperature before baking. This cake also freezes well, so you can bake it ahead of time and thaw it when needed for a quick treat.
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).