Coffeecake
A moist, buttery coffeecake with a sweet brown sugar swirl and tender crumb, perfect for breakfast, brunch, or dessert, appealing to those who love rich, comforting flavors.
Ingredients
Instructions
- Preheat oven to 350°F.
- Grease the bottom of a 9 x 13-inch pan and sift together the flour, baking powder, and salt.
- Set the dry ingredients aside.
- With an electric mixer at medium speed, beat the melted butter with granulated sugar until well combined.
- Add the eggs and beat until very light and fluffy, about 4 minutes.
- At low speed, alternately beat in the flour mixture in four parts, and the vanilla extract and milk in thirds, just until smooth.
- Spread half of the batter in the prepared pan.
- Sprinkle half of the light brown sugar mixture over the batter.
- Swirl the sugar mixture throughout the batter with a knife or skewer.
- Repeat with the remaining batter and brown sugar mixture.
- Bake for about 45 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For best results, make sure your butter is fully melted but not hot when mixing. You can substitute the granulated sugar with coconut sugar for a healthier option. If you prefer a nutty flavor, consider adding chopped walnuts or pecans to the brown sugar mixture. For a twist, try adding a dollop of cream cheese frosting on top after baking.
Serving Suggestions
Coffeecake is perfect for breakfast or brunch and pairs beautifully with a hot cup of coffee or tea. Consider serving it alongside a fresh fruit salad or a light yogurt to balance the sweetness. For a festive touch, serve it with Mrs. Sanborn'S Autumn Apple Pancakes for a delightful brunch spread.
Storage & Reheating
Store leftover coffeecake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for about a week. To reheat, warm individual slices in the microwave for about 15-20 seconds or until just heated through, ensuring it remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Coffeecake contains roughly 734 calories, with 5g protein, 70g carbohydrates, and 49g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 835mg per serving (36% 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 the texture may be denser. You might want to combine half whole wheat with half all-purpose for a lighter result while still retaining some health benefits.
What can I add to the batter for extra flavor?
You can enhance the flavor by adding spices like cinnamon or nutmeg into the batter. Additionally, incorporating some grated lemon or orange zest can brighten the taste. Chocolate chips or dried fruits like cranberries can also be delightful additions.
How do I know when the coffeecake is done baking?
The coffeecake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If you notice the top is browning too quickly, you can cover it with aluminum foil to prevent burning while the inside finishes baking.
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).