Grandma'S Coffee Cake
A comforting coffee cake featuring cinnamon and a tender crumb, perfect for breakfast or brunch. Pairs well with berries or coffee for a delightful treat.
Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, combine flour, sugar, salt, baking powder, and cinnamon.
- Add egg, milk, and melted butter; stir until just combined.
- Pour batter into a greased baking pan.
- Sprinkle additional cinnamon or sugar on top if desired.
- Bake for 25 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a fluffier texture, sift the flour before measuring. You can substitute almond milk for a dairy-free version or use Greek yogurt instead of melted butter for a lighter cake. If you want a richer flavor, add a dash of vanilla extract. For an extra twist, consider mixing in chopped nuts or dried fruit. This cake is also delicious when paired with a drizzle of icing.
Serving Suggestions
Serve Grandma's Coffee Cake warm or at room temperature, ideally with a hot cup of coffee or tea for a delightful morning treat. It pairs beautifully with a side of fresh fruit or a dollop of whipped cream for added richness. This cake also makes for a charming addition to brunch spreads alongside dishes like Luscious Lemon Cake.
Storage & Reheating
Store any leftover coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. Reheat slices in the microwave for about 10-15 seconds before serving, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Coffee Cake contains roughly 910 calories, with 13g protein, 151g carbohydrates, and 30g fat. It is an excellent source of calcium (61% of the Daily Value), iron (37% of the Daily Value), and protein (26% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 1735mg per serving (75% 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. For best results, consider blending half whole wheat and half all-purpose flour to maintain a light texture while adding some nutritional benefits.
What can I add to the batter for more flavor?
Adding a teaspoon of vanilla extract or a tablespoon of orange zest can enhance the flavor of the coffee cake. You can also mix in chocolate chips or nuts for an extra dimension of taste and texture.
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 crumbs, the cake is ready. If it has wet batter on it, bake for a few more minutes and check again.
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).