Copper Country Coffeecake
A delightful apple coffeecake with cinnamon-sugar topping, perfect for breakfast or dessert, featuring tender apple slices and a moist, flavorful crumb.
Ingredients
Instructions
- Mix the soda and sour milk together.
- Add the beaten egg, salt, sugar, softened butter, and flour; beat vigorously until well combined.
- Add baking powder and beat again until smooth.
- Pour the batter into a 9 x 13-inch baking pan.
- Press peeled and sliced apples into the batter.
- Sprinkle a mixture of granulated sugar and cinnamon over the top.
- Dot the surface with small pieces of butter.
- Bake at 350°F for 30 minutes or until golden brown. (Use a glass pan at 325°F for 45 minutes).
Tips & Substitutions
For a lighter cake, consider substituting half of the all-purpose flour with whole wheat flour. If you don't have sour milk, create your own by adding a tablespoon of vinegar to a cup of regular milk and letting it sit for 5 minutes. To enhance the flavor, add a teaspoon of vanilla extract to the batter before mixing. This coffeecake can also be made with pears or peaches for a delicious twist.
Serving Suggestions
Serve this Copper Country Coffeecake warm or at room temperature, ideally with a cup of coffee or tea for a delightful breakfast or snack. It pairs beautifully with Mary Turnipseed's Corn Casserole for a hearty brunch. You can also top it with whipped cream or serve with a scoop of vanilla ice cream for a delicious dessert.
Storage & Reheating
Store any leftover coffeecake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, simply place individual slices in the microwave for 15-20 seconds or warm the whole cake in a preheated oven at 350°F for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Copper Country Coffeecake contains roughly 613 calories, with 5g protein, 43g carbohydrates, and 47g fat. It is an excellent source of vitamin C (25% of the Daily Value), and a good source of dietary fiber and iron. It also contributes 4g of dietary fiber toward your daily target.
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 sour milk?
Yes, you can use regular milk by adding a tablespoon of vinegar or lemon juice to make it sour. Let it sit for 5 minutes before using it in the recipe. This will mimic the acidity and help the baking soda activate properly.
What can I substitute for butter?
If you're looking for a dairy-free option, you can substitute the butter with margarine or coconut oil. For a healthier alternative, unsweetened applesauce can be used in place of butter, providing moisture without the added fat.
Can I make this coffeecake ahead of time?
Absolutely! You can prepare the batter the night before and refrigerate it. In the morning, simply pour it into the baking pan, add the apples, and proceed with baking. This makes for a quick breakfast option and allows the flavors to meld overnight.
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).