Coffee Cake Squares
Sweet and cinnamon-spiced coffee cake squares with crunchy pecan topping, perfect for breakfast or brunch, offering a moist crumb with delightful nutty and cinnamon flavors.
Ingredients
Instructions
- Cream margarine in a large mixing bowl.
- Gradually add 1 cup sugar, beating well.
- Add eggs one at a time, beating after each addition.
- Combine sour cream and baking soda.
- Add sour cream mixture to creamed margarine and sugar, beating well.
- In a separate bowl, combine all-purpose flour, baking powder, and salt.
- Gradually add flour mixture and vanilla to creamed mixture, beating well after each addition.
- In a small bowl, combine 1/4 cup sugar, chopped pecans, and cinnamon to make topping.
- Pour batter into a greased baking dish.
- Sprinkle pecan-cinnamon mixture evenly over the batter.
- Bake at 350°F (175°C) for about 30 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool slightly before cutting into squares and serving.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. If you prefer a lighter texture, try substituting Greek yogurt for sour cream. Ensure your ingredients are at room temperature for better mixing. You can also add a pinch of salt to enhance flavors. For a twist, incorporate chocolate chips or dried fruit into the batter, similar to Larry'S Muffin Pan Oatmeal Chocolate Chip Cookies.
Serving Suggestions
These coffee cake squares are delicious served warm with a dollop of whipped cream or a scoop of vanilla ice cream. Pair with a hot cup of coffee or tea for a delightful afternoon treat. They also make a great breakfast option alongside fresh fruit or yogurt. For a fun dessert, serve with a drizzle of chocolate sauce or a sprinkle of powdered sugar.
Storage & Reheating
Store leftover coffee cake squares in an airtight container at room temperature for up to 3 days. For longer storage, wrap them in plastic wrap and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and warm in a microwave or oven at 350°F (175°C) for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Coffee Cake Squares contains roughly 166 calories, with 3g protein, 24g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 591mg per serving (26% 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 and store it in the refrigerator for up to 24 hours before baking. Alternatively, bake the coffee cake ahead of time and let it cool completely before storing it. This way, you can serve it fresh when needed.
What can I substitute for pecans?
If you don't have pecans on hand, walnuts or almonds make excellent substitutes. You can also omit nuts entirely for a nut-free version or use seeds like sunflower or pumpkin seeds for added crunch without nuts.
How can I tell when the coffee cake is done baking?
To check if the coffee cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. Keep an eye on it, as baking times may vary slightly depending on your oven.
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).