Crumb-Top Coffee Cake
A moist coffee cake with a sweet crumb topping, featuring cinnamon and brown sugar flavors. Perfect for breakfast or brunch, appealing to those who love cozy baked treats.
Ingredients
Instructions
- Combine margarine, flour, brown sugar, baking powder, cinnamon, and salt until crumbly.
- Reserve 1/2 cup of the crumb mixture for topping.
- Add the beaten egg and milk to the remaining mixture and mix well.
- Pour the batter into a greased and floured 9 x 9-inch pan.
- Sprinkle the reserved crumbs over the top.
- Bake at 375°F (190°C) for 30 to 35 minutes.
- Serve warm or cooled.
Tips & Substitutions
For a lighter texture, consider using half all-purpose flour and half whole wheat flour. You can substitute the margarine with butter for a richer flavor. If you don't have brown sugar, white sugar mixed with a bit of molasses can work in a pinch. Adding chopped nuts or fruits like apples can enhance the flavor. This recipe is versatile and aligns well with many American recipes.
Serving Suggestions
This crumb-top coffee cake is perfect for breakfast or brunch and pairs beautifully with a hot cup of coffee or tea. Serve it alongside fresh fruit or yogurt for a balanced meal. For a delightful variation, consider serving with a drizzle of honey or maple syrup. It also complements dishes like Lou Ann's Hush Puppies for a hearty spread.
Storage & Reheating
Store any leftover coffee cake in an airtight container at room temperature for up to three days. For longer storage, wrap individual slices in plastic wrap and refrigerate for up to a week. Reheat slices in the microwave for about 15-20 seconds or in a toaster oven until warm for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Crumb-Top Coffee Cake contains roughly 185 calories, with 1g protein, 42g carbohydrates, and 2g fat. It is a good source of calcium (15% of the Daily Value). Note that it is relatively high in sodium, at 1052mg per serving (46% 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 a different type of milk for this recipe?
Yes, you can substitute regular milk with almond milk, soy milk, or oat milk. Each type will lend its own flavor, but the cake will still turn out delicious. Just ensure that the non-dairy milk is unsweetened to keep the balance of flavors intact.
What can I add to the batter for more flavor?
You can enhance the flavor of the batter by adding vanilla extract or even almond extract. Chopped nuts, such as walnuts or pecans, can add a nice crunch. Additionally, mixing in some dried fruits like raisins or cranberries can elevate the taste and texture.
Is it possible to make this coffee cake gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum for better texture. This way, you can enjoy a tasty coffee cake while adhering to gluten-free dietary needs.
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).