Coffee Cake Supreme
A moist and flavorful coffee cake with a tender crumb, topped with a sweet streusel, perfect for breakfast or brunch gatherings with family and friends.
Ingredients
Instructions
- Sift together flour, baking powder, baking soda, and salt.
- Cream butter and sugars together until fluffy.
- Add eggs and beat well.
- Alternately add flour mixture and sour cream, beating after each addition until blended.
- Spread batter into a greased 9 x 9-inch square pan or 9 x 2-inch round pan.
- Bake at 350°F for 20 minutes.
- Sprinkle topping over the cake and continue to bake for 15 minutes longer.
- Serve warm.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract or a sprinkle of cinnamon to the batter. If you don't have brownulated sugar, you can substitute it with regular brown sugar, but the texture may be slightly different. If you need a lighter version, swap half the butter for unsweetened applesauce. This cake can also be enhanced with a layer of nuts or berries in the batter.
Serving Suggestions
This coffee cake is delightful served warm with a dusting of powdered sugar on top. Pair it with a cup of coffee or tea for a perfect afternoon treat. For added indulgence, serve it alongside a scoop of vanilla ice cream or with a dollop of whipped cream. It also pairs beautifully with Impossible Pumpkin Pie(Lo-Cal) for a seasonal dessert spread.
Storage & Reheating
Store any leftover coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze it for up to 3 months. To reheat, simply microwave individual slices for about 15-20 seconds or warm it in the oven at 350°F for 10 minutes for a freshly baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Coffee Cake Supreme contains roughly 176 calories, with 3g protein, 20g carbohydrates, and 10g fat. Note that it is relatively high in sodium, at 933mg per serving (41% 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 it may result in a denser texture. To maintain lightness, consider using a mix of half whole wheat and half all-purpose flour.
What can I use instead of sour cream?
If you don't have sour cream, plain yogurt can be a great substitute. You can also use buttermilk or a mixture of milk with a teaspoon of vinegar to achieve a similar tanginess.
How can I make this coffee cake gluten-free?
To make a gluten-free version of this coffee cake, substitute the all-purpose flour with a gluten-free baking mix. Ensure that the mix includes xanthan gum for proper texture, or add 1/2 teaspoon of xanthan gum per cup of flour.
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).