Good Coffee Cake
A moist and flavorful coffee cake with a crunchy nut topping and cinnamon-sugar streusel, perfect for breakfast or brunch gatherings, appealing to those who love sweet baked treats.
Ingredients
Instructions
- Cream margarine with 1 cup sugar until light and fluffy.
- Add beaten eggs and mix to blend.
- Sift together flour, salt, baking powder, and baking soda.
- Gradually add dry ingredients to the creamed mixture alternately with sour cream to which vanilla has been added, mixing just to blend.
- Mix chopped walnuts, 1/2 cup sugar, and cinnamon to make the crumb mixture.
- Turn half of the batter into a greased 9-inch tube pan.
- Sprinkle half of the crumb mixture over the batter.
- Pour the remaining batter over the crumb layer.
- Top with the remaining crumb mixture.
- Bake at 350°F (175°C) for 45 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. You can substitute Greek yogurt for sour cream for added protein and tang. If you prefer a nut-free version, simply omit the walnuts or replace them with a mix of seeds. Adding a dash of nutmeg can enhance the cake's spice profile, making it even more delightful.
Serving Suggestions
Serve slices of this coffee cake warm alongside a cup of freshly brewed coffee or tea for a delightful breakfast or afternoon snack. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. Consider serving it with a side of fresh fruit to balance the sweetness.
Storage & Reheating
Store any leftover coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and warm in the microwave for about 15-20 seconds or in a preheated oven at 350°F for 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Good Coffee Cake contains roughly 428 calories, with 7g protein, 43g carbohydrates, and 11g fat. It is a good source of calcium (14% of the Daily Value), protein (13% of the Daily Value), and iron (13% of the Daily Value). Note that it is relatively high in sodium, at 1317mg per serving (57% 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 nut in the crumb mixture?
Absolutely! Feel free to substitute walnuts with pecans or almonds, depending on your preference. Each nut adds a unique flavor and texture to the cake, so choose what you enjoy most. Just be sure to chop them finely for even distribution throughout the batter.
Can I make this recipe gluten-free?
Yes, you can make this coffee cake gluten-free by substituting all-purpose flour with a gluten-free flour blend. Ensure that the blend you choose is suitable for baking to maintain the right texture. Additionally, check your baking powder and baking soda for gluten-free labeling.
What can I do if my cake sinks in the middle?
A sinking cake often results from overmixing the batter or underbaking. Make sure to mix just until combined, and check your oven temperature with a thermometer to ensure it’s accurate. Also, ensure that the toothpick comes out clean when testing for doneness to avoid a sunken center.
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).