Grandma Strait'S Coffee Cake
A moist, cinnamon-scented coffee cake with a crunchy crumb topping, perfect for breakfast or brunch gatherings, appealing to those who love classic, comforting baked treats.
Ingredients
Instructions
- Mix the flour, brown sugar, granulated sugar, and cinnamon; then add oil and mix well with fingers, taking out 1/2 cup of crumbs for topping.
- Add the buttermilk, egg, baking soda, baking powder, salt, and vanilla to the mixture; mix well.
- Pour the batter into two well-greased and floured pans.
- Sprinkle the reserved crumbs on top and pat them into the dough.
- Bake at 350°F for about 40 minutes.
Tips & Substitutions
For a lighter texture, consider sifting the flour before measuring. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to regular milk and letting it sit for 5 minutes. Feel free to add nuts or chocolate chips for extra flavor. Ensure the cake is fully cooled before cutting for cleaner slices.
Serving Suggestions
Serve Grandma Strait's Coffee Cake warm or at room temperature, perfect for breakfast or brunch. Pair it with a cup of freshly brewed coffee or tea for a delightful experience. For a twist, drizzle with Lemon Cream Dressing for added zest. This cake also complements a fruit salad or yogurt for a light dessert.
Storage & Reheating
Store leftover coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze slices wrapped in plastic wrap and aluminum foil for up to 3 months. To reheat, microwave individual slices for 10-15 seconds or warm in a preheated oven at 350°F for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Strait'S Coffee Cake contains roughly 346 calories, with 3g protein, 22g carbohydrates, and 23g fat. It is a good source of calcium (14% of the Daily Value). Note that it is relatively high in sodium, at 533mg per serving (23% 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 for all-purpose flour, but the texture may be denser. To maintain lightness, consider using half whole wheat and half all-purpose flour. This will add some nutritional benefits while still providing a nice crumb.
What can I use instead of brown sugar?
If you don't have brown sugar on hand, you can replace it with granulated sugar mixed with a tablespoon of molasses for each cup needed. This will mimic the flavor and moisture of brown sugar. Alternatively, coconut sugar can be a great substitute with a similar taste.
How can I tell 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. Additionally, the edges should start to pull away slightly from the sides of the pans, and the top should be golden brown. Avoid overbaking to keep it moist.
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).