Edna'S Coffee Cake
A moist and flavorful coffee cake featuring a cinnamon-spiced brown sugar swirl, perfect for breakfast or brunch gatherings with a sweet, tender crumb and delightful topping.
Ingredients
Instructions
- Mix together brown sugar, white sugar, shortening, nutmeg, and cinnamon. Reserve 3/4 cup of this mixture for topping.
- Mix together flour, salt, and soda.
- Add the flour mixture to the sugar mixture and beat until combined.
- Add buttermilk and egg; beat until well mixed.
- Pour the batter into a 9 x 13-inch pan.
- Sprinkle the reserved 3/4 cup of sugar mixture on top.
- Bake at 350°F (175°C) for 30 to 35 minutes.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of shortening or margarine. If you don't have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice and letting it sit for 5 minutes. Ensure the batter is not over-mixed to keep the cake tender. Adding chopped nuts or chocolate chips can enhance the texture.
Serving Suggestions
This coffee cake is perfect for breakfast or brunch and pairs beautifully with a hot cup of coffee or tea. Serve it alongside fresh fruit or yogurt for a balanced meal. For a delightful dessert, consider serving it with whipped cream or vanilla ice cream. You can also explore similar flavors in recipes like Frozen Party Salad or Date-Nut Cake Roll.
Storage & Reheating
Store any leftover coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze individual slices wrapped in plastic wrap and aluminum foil for up to 3 months. To reheat, simply warm in the oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Edna'S Coffee Cake contains roughly 596 calories, with 5g protein, 77g carbohydrates, and 30g fat. It is a good source of calcium (15% of the Daily Value) and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 1042mg 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 a different type of sugar for this recipe?
Yes, you can substitute brown sugar with coconut sugar for a healthier option, or use all white sugar if you prefer a lighter taste. Keep in mind that using different sugars may slightly alter the flavor and texture of the cake.
How do I know when the coffee cake is done baking?
The coffee cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. It should also spring back lightly when touched. If the top is browning too quickly, you can cover it with aluminum foil during the last few minutes of baking.
Can I make this coffee cake ahead of time?
Absolutely! You can prepare the batter a day in advance and refrigerate it before baking. Alternatively, bake the cake ahead of time, let it cool, and store it. Just remember to warm it slightly before serving for the best texture and flavor.
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).