Connie'S Coffee Cake
Connie's Coffee Cake features a crumbly streusel topping with cinnamon and nuts, offering a moist, flavorful treat perfect for breakfast or coffee gatherings.
Ingredients
Instructions
- Cream together the sifted flour, Crisco oil, white sugar, and brown sugar until the mixture is dry and crumbly, resembling pie crust.
- Remove 1 1/2 cups of the dry mixture and stir in the cinnamon and chopped nuts.
Tips & Substitutions
To ensure a perfectly crumbly texture, make sure your flour is sifted before measuring. If you prefer a lighter oil, you can substitute vegetable oil for Crisco. For added flavor, consider adding a teaspoon of vanilla extract to the wet ingredients. If you want a twist, try incorporating chocolate chips or dried fruit like raisins or cranberries, which can complement the cake nicely.
Serving Suggestions
This coffee cake is ideal for brunch or as a sweet afternoon treat. Serve it warm with a drizzle of glaze or a sprinkle of powdered sugar on top. Pair it with a hot cup of coffee or tea for a delightful experience. For a more indulgent dessert, serve it alongside Mellow Fudge Squares for a sweet platter that guests will love.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, refrigerate the cake, which will keep it fresh for up to a week. To reheat, slice a piece and warm it in the microwave for about 15-20 seconds. This will restore its softness and enhance the flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Connie'S Coffee Cake contains roughly 725 calories, with 17g protein, 125g carbohydrates, and 18g fat. It is an excellent source of calcium (48% of the Daily Value), protein (34% of the Daily Value), and iron (29% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 2685mg per serving (117% 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 regular milk instead of buttermilk?
Yes, you can substitute regular milk for buttermilk by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for about 5 minutes to curdle before using it in the recipe. This will mimic the acidity of buttermilk and help the cake rise properly.
Can I make this coffee cake ahead of time?
Absolutely! You can prepare the batter a day in advance and store it in the refrigerator. Just be sure to let it come to room temperature before baking. Alternatively, bake the cake ahead of time, allow it to cool, and store it. You can easily reheat individual slices when you're ready to serve.
What type of nuts work best in this recipe?
Chopped walnuts or pecans are classic choices that add a nice crunch and flavor. However, feel free to experiment with other nuts like almonds or hazelnuts. If you have nut allergies, you can omit the nuts entirely or substitute with seeds like sunflower or pumpkin seeds for similar texture.
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).