Double Quick Coffee Cake
A moist, sweet coffee cake with a crunchy pecan topping, perfect for breakfast or brunch, appealing to those who enjoy rich flavors and simple preparation.
Ingredients
Instructions
- Measure into a bowl the warm water.
- Add and stir to dissolve the yeast.
- Stir in the sugar, salt, and half of the flour.
- Beat until mixture sheets off the spoon, about 2 minutes.
- Add the egg, remaining flour, and softened shortening, then beat until smooth.
- Drop the batter by spoonfuls over the topping.
- Cover and let rise in a warm place for 1 hour.
- Bake at 350°F (175°C) for 25 to 30 minutes.
- Turn over immediately after baking.
Tips & Substitutions
Ensure your water is warm but not hot, as it can kill the yeast. For a lighter texture, consider using bread flour instead of all-purpose flour. If you don't have pecans, walnuts or almonds can be a great substitute. Make sure to beat the batter well to develop gluten, which aids in the cake's rise. This cake is reminiscent of other American recipes that feature a sweet, nutty topping.
Serving Suggestions
This Double Quick Coffee Cake is perfect for brunch or as a sweet afternoon treat. Serve it warm with a smear of butter or a dusting of powdered sugar. It pairs beautifully with coffee or tea. You can also serve it alongside fresh fruit or a dollop of whipped cream for a delightful contrast. For a special occasion, consider serving it with a slice of Jill'S Peachy Fruitcake.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 2 days. If you want to keep it longer, consider refrigerating it for up to a week. To reheat, place individual slices in the microwave for about 15-20 seconds or warm them in the oven at 350°F (175°C) for about 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Double Quick Coffee Cake contains roughly 932 calories, with 15g protein, 189g carbohydrates, and 18g fat. It is an excellent source of protein (30% of the Daily Value), potassium (24% of the Daily Value), and dietary fiber (23% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2896mg per serving (126% 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 make this coffee cake ahead of time?
Yes, you can prepare the batter and store it in the refrigerator overnight. Just allow it to come to room temperature and rise before baking. This can save you time in the morning, making it a perfect option for brunch gatherings.
What can I use instead of shortening?
If you prefer not to use shortening, you can substitute it with an equal amount of softened butter or coconut oil. This will give your cake a slightly different flavor but will still maintain its moist texture.
How can I tell when the cake is done baking?
The cake is done when it is golden brown and a toothpick inserted into the center comes out clean. Keep an eye on it towards the end of the baking time, as oven temperatures can vary.
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).