Dessert Coffee Cake
A moist and flavorful coffee cake featuring a rich date filling layered within tender batter. Perfect for breakfast or dessert, its sweet and comforting taste appeals to both families and coffee enthusiasts. Easy to prepare and ideal for gatherings or a cozy treat at home.
Ingredients
Instructions
- Cream shortening, sugar, and vanilla together.
- Add egg and beat well.
- Alternately add dry ingredients and milk to the mixture, mixing after each addition.
- Spread half of the batter in a greased 8-inch pan.
- Cover with date filling.
- Add remaining batter on top.
Tips & Substitutions
For a lighter texture, consider substituting half of the shortening with unsweetened applesauce or Greek yogurt. If you don't have dates for filling, chopped nuts or a fruit preserve can work well too. Be careful not to overmix the batter after adding the dry ingredients to maintain a tender cake. For a fun twist, you could sprinkle some cinnamon or nutmeg into the batter.
Serving Suggestions
Serve slices of dessert coffee cake alongside a cup of freshly brewed coffee for a delightful afternoon treat. It pairs beautifully with a scoop of vanilla ice cream for a simple dessert. Consider serving it with a side of fresh fruit or a light salad for a balanced meal. For a festive touch, top with a light dusting of powdered sugar before serving.
Storage & Reheating
Store leftover dessert coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, place a slice in the microwave for about 15-20 seconds, or until warmed through. You can also enjoy it cold or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Dessert Coffee Cake contains roughly 305 calories, with 4g protein, 50g carbohydrates, and 7g fat. It is an excellent source of calcium (35% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 2402mg per serving (104% 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 in this recipe. However, keep in mind that the texture may be denser. To improve moisture, consider adding an extra tablespoon of milk or shortening.
What can I use if I don't have shortening?
If you don't have shortening, you can use an equal amount of butter, margarine, or coconut oil as a substitute. Each option will impart a slightly different flavor, but they will all work well in this recipe.
How can I make this recipe gluten-free?
To make a gluten-free version of this dessert coffee cake, substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum to help bind the ingredients together and maintain the cake's structure.
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).