Delicious Coffee Cake
A moist and flavorful coffee cake featuring a cinnamon nut topping, perfect for breakfast or brunch gatherings, offering a delightful blend of sweetness and spice.
Ingredients
Instructions
- Cream shortening, sugar, and vanilla together.
- Add eggs one at a time, beating well after each addition.
- Sift together flour, baking powder, and baking soda.
- Add to the creamed mixture, alternating with sour cream, blending after each addition.
- Spread half of the batter in a 10-inch tube pan lined with waxed paper.
- Cream margarine, brown sugar, and cinnamon together.
- Add chopped nuts and mix well.
- Dot the batter in the pan evenly with half of the nut mixture.
- Cover with the remaining batter.
- Dot with the remaining nut mixture.
- Bake at 350°F for about 40 minutes.
- Cool in the pan for 10 minutes before removing.
Tips & Substitutions
For a lighter texture, ensure your shortening is at room temperature before creaming with sugar and vanilla. If you don’t have shortening, unsalted butter can be a great substitute. For a nut-free version, simply omit the nuts or replace them with chocolate chips for added flavor. Additionally, you can use Greek yogurt instead of sour cream for a healthier twist.
Serving Suggestions
This delicious coffee cake is perfect for breakfast or as an afternoon snack. Serve it with a cup of freshly brewed coffee or tea for a delightful pairing. It also pairs beautifully with a side of fresh fruit or yogurt. For a special treat, consider serving it alongside a slice of Lemon Lush Cake for a refreshing contrast.
Storage & Reheating
To store leftovers, wrap the cooled coffee cake tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be kept at room temperature for up to 3 days or refrigerated for about a week. To reheat, simply microwave a slice for 15-20 seconds or warm in a preheated oven at 350°F for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Delicious Coffee Cake contains roughly 1062 calories, with 5g protein, 67g carbohydrates, and 88g fat. It is a good source of calcium (16% of the Daily Value), iron (12% of the Daily Value), and protein (10% 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 use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour; however, it may result in a denser texture. Consider using a mix of all-purpose and whole wheat flour for a lighter, healthier option. Additionally, you may need to increase the liquid slightly to compensate for the absorbency of whole wheat flour.
How can I make this coffee cake gluten-free?
To make this coffee cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Ensure that all other ingredients, especially the baking powder and soda, are also gluten-free. This will maintain the cake's texture and flavor without compromising on taste.
Can I freeze the coffee cake?
Absolutely! To freeze the coffee cake, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. When ready to enjoy, thaw it in the refrigerator overnight and bring to room temperature before serving for the best 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).