Coffee Cake(Makes 8 Servings)
A moist, flavorful coffee cake featuring a tender crumb with a sweet fruit preserves topping, perfect for breakfast or brunch gatherings, appealing to those who enjoy rich, fruity baked treats.
Ingredients
Instructions
- In large mixing bowl, combine 1 1/4 cups flour with granulated sugar, baking powder, and salt.
- With a pastry blender or two knives used scissor-fashion, cut in 3 tablespoons margarine until mixture resembles coarse meal.
- In a separate bowl, beat the egg with vanilla, peach or pineapple preserves, and skim milk.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Pour the batter into a greased baking dish.
- Mix the remaining 1/4 cup margarine and dark brown sugar to make a crumb topping.
- Sprinkle the topping 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.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. You can also substitute the peach or pineapple preserves with apple butter or even a homemade fruit jam. If you prefer a nutty flavor, adding chopped walnuts or pecans to the crumb topping can enhance the texture. Make sure not to overmix the batter to keep the cake light and fluffy.
Serving Suggestions
This coffee cake is delightful served warm with a cup of coffee or tea. For a more indulgent experience, add a dollop of whipped cream or a scoop of vanilla ice cream on the side. It pairs beautifully with Fluffy Tapioca Pudding(From 1975 Edition) for a sweet ending to a brunch. You can also serve it alongside fresh fruit for a refreshing contrast.
Storage & Reheating
Store any leftover coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze it for up to 2 months. To reheat, simply thaw at room temperature and warm in the oven at 300°F (150°C) for about 10-15 minutes, or until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Coffee Cake(Makes 8 Servings) contains roughly 311 calories, with 4g protein, 50g carbohydrates, and 11g fat. It is a good source of calcium (18% of the Daily Value). 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?
Yes, you can prepare the batter a day in advance and refrigerate it before baking. Just allow it to come to room temperature before pouring it into the baking dish and adding the crumb topping. Alternatively, you can bake the cake ahead of time and store it as instructed in the storage section.
What can I substitute for skim milk in this recipe?
You can use any type of milk, such as whole milk, almond milk, or oat milk, based on your preference. If you need a dairy-free option, almond milk is a great choice. Just keep in mind that it may slightly alter the flavor and texture of the cake.
How do I know when the coffee cake is done baking?
The coffee cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Keep an eye on it towards the end of the baking time, as oven temperatures can vary. If the top is browning too quickly, you can cover it loosely with aluminum foil.
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).