Easter Coffee Cake
A moist, flavorful Easter coffee cake with cinnamon, pecans, and a sweet streusel topping, perfect for spring celebrations or brunch gatherings.
Ingredients
Instructions
- Cream butter, sugar, and eggs together until well combined.
- Sift together flour, baking soda, baking powder, and cinnamon.
- Gradually add the dry ingredients to the creamed mixture, mixing well.
- Stir in vanilla and sour cream until the batter is smooth.
- Spread half of the batter into a greased 9 x 13-inch pan.
- Mix brown sugar, white sugar, and chopped pecans to make the topping.
- Sprinkle half of the topping over the batter in the pan.
- Add the remaining batter on top of the topping layer.
- Sprinkle the remaining topping over the final layer of batter.
- Bake at 350°F (175°C) for 30 to 35 minutes until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter version of this Easter Coffee Cake, consider using Greek yogurt instead of sour cream. You can also substitute the pecans with walnuts or omit them entirely for a nut-free option. Ensure your butter is softened to room temperature for easy creaming. To enhance the flavor, add a dash of almond extract alongside the vanilla.
Serving Suggestions
This Easter Coffee Cake is delightful as a standalone breakfast treat or paired with a cup of coffee or tea. Consider serving it alongside a fresh fruit salad for a balanced meal. It also pairs beautifully with a slice of the Low-Fat Orange Milk Shake for a refreshing contrast.
Storage & Reheating
Once cooled, store leftover coffee cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. Thaw in the refrigerator overnight before enjoying. Reheat individual slices in the microwave for a warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of Easter Coffee Cake contains roughly 291 calories, with 3g protein, 40g carbohydrates, and 3g 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 make this coffee cake ahead of time?
Yes, this coffee cake can be made a day in advance. Simply bake it, let it cool completely, and store it covered at room temperature. This allows the flavors to meld beautifully. Reheat individual slices before serving for the best texture.
What can I use instead of sour cream?
If you don't have sour cream, you can substitute it with plain yogurt or buttermilk. Both options will provide moisture and a slight tang to the batter, ensuring the cake remains deliciously tender and flavorful.
How do I know when the coffee cake is done baking?
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. Be careful not to overbake, as this can lead to a dry texture.
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).