Dessert Ring Coffee Cake
A moist coffee cake featuring a rich pecan topping, cinnamon, and cocoa, perfect for breakfast or dessert gatherings, offering warm flavors and tender crumb.
Ingredients
Instructions
- Thoroughly cream butter or margarine and sugar.
- Add eggs one at a time, beating well after each addition.
- Fold in sour cream and vanilla.
- Sift together salt, baking powder, and cake flour, then fold into the creamed mixture.
- Mix together brown sugar, cocoa mix, cinnamon, and chopped pecans to make the nut mixture.
- Spoon half of the batter into a greased 9-inch tube pan.
- Sprinkle with half of the nut mixture.
- Top with remaining batter and nut mixture.
- Bake at 350°F (175°C) for 1 hour.
- Cool for 20 minutes in the pan before removing.
Tips & Substitutions
For a lighter texture, make sure to cream the butter and sugar thoroughly until fluffy. If you don't have cake flour, you can substitute all-purpose flour by removing 2 tablespoons per cup and replacing it with cornstarch. You can also add chocolate chips or dried fruit for variation. Adjust the spices according to your taste; a pinch of nutmeg enhances the flavor.
Serving Suggestions
Serve the Dessert Ring Coffee Cake warm or at room temperature, perfect for breakfast or as an afternoon snack with coffee or tea. It pairs beautifully with Peachy Ginger Coffee Cake for a delightful brunch spread. Consider adding a dollop of whipped cream or a scoop of vanilla ice cream on the side for an indulgent treat.
Storage & Reheating
Store leftover coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze slices wrapped in plastic wrap and foil for up to 3 months. To reheat, simply warm slices in the microwave for 10-15 seconds or in an oven preheated to 350°F until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Dessert Ring Coffee Cake contains roughly 390 calories, with 5g protein, 40g carbohydrates, and 19g fat. It is a good source of calcium (11% 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 nut instead of pecans?
Yes, you can use walnuts or almonds as a substitute for pecans if you prefer. Just chop them finely and they will work perfectly in this recipe. Ensure the nuts are fresh for the best flavor, and consider toasting them lightly to enhance their taste before adding to the nut mixture.
What can I do if I don't have sour cream?
If you don't have sour cream, you can substitute it with plain yogurt or a mixture of milk and vinegar (1 cup milk with 1 tablespoon vinegar, let it sit for 5 minutes). Both alternatives will maintain the moisture and tanginess needed for this coffee cake.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center; it should come out clean or with just a few crumbs attached. Additionally, the edges of the cake will pull away slightly from the sides of the pan when it’s fully baked. Be sure not to overbake, as it can dry out the cake.
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).