Early Bird Coffee Cake
A moist, flavorful coffee cake with cinnamon and nutmeg, topped with a crumbly streusel, perfect for breakfast or brunch gatherings with family and friends.
Ingredients
Instructions
- Sift the flour, salt, baking powder, baking soda, cinnamon, and nutmeg into a mixing bowl.
- Cut in the brown sugar and shortening until the mixture is crumbly.
- Reserve 1 cup of the crumb mixture for topping.
- Stir in the buttermilk and eggs just until all the flour is moistened.
- Pour the batter into a greased 9-inch square pan.
- Sprinkle the reserved crumb mixture over the batter.
- Bake at 375°F (190°C) for 35 to 40 minutes.
Tips & Substitutions
For a richer flavor, consider substituting half of the shortening with unsalted butter. If you don't have buttermilk, mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for a few minutes. To enhance the spice profile, add a pinch of ginger or allspice. For a gluten-free version, use a 1:1 gluten-free flour blend.
Serving Suggestions
This coffee cake pairs beautifully with a hot cup of coffee or tea, making it a perfect breakfast or brunch treat. Serve it alongside fresh fruit or a dollop of whipped cream for added indulgence. For a delightful twist, consider spreading a layer of 'Too Good' Fruit Dip on the side for dipping.
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 for up to three months. To reheat, simply microwave individual slices for about 15-20 seconds or warm in a preheated oven at 350°F (175°C) for 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Early Bird Coffee Cake contains roughly 342 calories, with 9g protein, 62g carbohydrates, and 7g fat. It is a good source of protein (17% of the Daily Value), iron (15% of the Daily Value), and calcium (13% of the Daily Value). Note that it is relatively high in sodium, at 1025mg per serving (45% 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, which will add a nuttier flavor and more fiber. However, it may result in a denser texture, so consider mixing half whole wheat with half all-purpose flour for the best results.
How do I know when the coffee cake is done baking?
You can check if the coffee cake is done by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s ready. If there’s wet batter on the toothpick, bake for a few more minutes and check again.
Can I add nuts or fruits to this recipe?
Absolutely! Chopped nuts like walnuts or pecans can add great texture. If you want to include fruits, try folding in some blueberries or chopped apples into the batter before pouring it into the pan. Just be mindful of the moisture they may add.
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).