Grandma Brown'S Coffee Cake
A comforting coffee cake with rich flavors of cinnamon, peanut butter, and a tender crumb, perfect for breakfast or a sweet snack with coffee or tea.
Ingredients
Instructions
- Cream together the butter and peanut butter.
- Add sugar to the creamed mixture and beat well.
- Sift together salt, cinnamon, and 1 cup of sifted flour.
- Add the sifted dry ingredients to the creamed mixture and mix thoroughly.
- Incorporate sour milk, beaten egg, baking powder, soda, and remaining flour into the mixture.
- Pour the batter into a greased baking pan and bake at an appropriate temperature until golden brown and a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider substituting buttermilk for the sour milk. If you don't have peanut butter on hand, almond butter or sunflower seed butter can work as great alternatives. To enhance the cinnamon taste, you may add a pinch of nutmeg. Make sure to sift the flour well to avoid clumps, which can lead to uneven baking. This cake pairs beautifully with Super Chocolate Chip Cookies for a delightful dessert spread.
Serving Suggestions
Serve this coffee cake warm or at room temperature, ideally with a cup of coffee or tea. It can be enjoyed as a delightful breakfast or an afternoon snack. For a complete dessert experience, pair it with a scoop of vanilla ice cream or a dollop of whipped cream. This cake also complements well with Hillary'S Cheese Scalloped Potatoes if served in a brunch setting.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake for up to a week or freeze it for up to 3 months. When ready to enjoy, let it thaw at room temperature or reheat slices in the microwave for a few seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Brown'S Coffee Cake contains roughly 39 calories, with 1g protein, 4g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 635mg per serving (28% 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?
Absolutely! You can prepare the batter the night before and store it in the refrigerator. Just remember to let it sit at room temperature for about 30 minutes before baking. This way, the flavors meld beautifully, and your cake will still rise perfectly when baked.
What can I substitute for baking powder?
If you're out of baking powder, you can make a substitute by mixing 1/2 teaspoon of baking soda with 1 teaspoon of vinegar or lemon juice per teaspoon of baking powder needed. This will create a similar leavening effect in your coffee cake.
How do I know when the coffee cake is done baking?
The coffee cake is done when it turns a golden brown color and a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep an eye on it during the last few minutes of baking to prevent over-baking.
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).