Early American Coffee Cake
A moist and flavorful coffee cake with cinnamon and brown sugar, perfect for breakfast or brunch, appealing to those who love classic American baked goods.
Ingredients
Instructions
- Mix the first five ingredients: flour, brown sugar, sugar, cinnamon, and oleo.
- Set aside 3/4 cup of this mixture for topping.
- Add salt, soda, and eggs to the remaining mixture.
- Beat well by hand and add buttermilk.
- Mix until smooth.
- Pour into a greased and floured angel food pan.
- Sprinkle the reserved 3/4 cup crumbs on top.
- Bake at 350°F (175°C) for 45 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 15 minutes in the pan on a wire rack.
- Loosen the sides from the pan with a sharp knife.
- Invert onto a plate and then invert again to get the right side up.
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of light brown sugar. If you don't have buttermilk on hand, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. Ensure the oleo is softened for easier mixing. Mixing by hand will give the cake a lovely, rustic texture, reminiscent of early American baking traditions.
Serving Suggestions
This Early American Coffee Cake is perfect for breakfast or a mid-afternoon snack. Serve it with a cup of coffee or tea, and consider pairing it with fresh fruit or yogurt for a balanced meal. It also makes a delightful addition to brunch spreads alongside items like Heaven'S Delight or Jack'S Tarts.
Storage & Reheating
Store any leftover coffee cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly and freeze it for up to three months. To reheat, place a slice in the microwave for about 15-20 seconds or warm it in a low oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Early American Coffee Cake contains roughly 300 calories, with 6g protein, 60g carbohydrates, and 5g fat. It is a good source of calcium (13% of the Daily Value), vitamin C (12% of the Daily Value), and protein (11% of the Daily Value). Note that it is relatively high in sodium, at 1106mg per serving (48% 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 all-purpose flour instead of a specific type?
Yes, all-purpose flour works perfectly for this coffee cake. It provides a good balance of structure and tenderness, ensuring the cake rises well and has a delightful crumb. Just be sure to measure accurately for the best results.
What can I use if I don't have Blue Bonnet oleo?
If Blue Bonnet oleo isn't available, you can substitute it with an equal amount of unsalted butter or margarine. Both options will yield similar results in texture and flavor, making your coffee cake just as delicious.
How can I tell when the cake is done baking?
The best way to check for doneness is to insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs attached, the cake is ready. Keep an eye on the baking time and adjust as needed, as ovens 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).