Grandma'S Old-Fashioned Coffee Cake
Grandma's Old-Fashioned Coffee Cake is a classic dessert featuring a tender crumb, cinnamon-spiced topping, and a sweet vanilla flavor, perfect for family gatherings or cozy mornings.
Ingredients
Instructions
- Mix the flour, baking powder, sugar, salt, margarine, and cinnamon thoroughly.
- Reserve 3/4 cup of the mixture for topping.
- To the remaining mixture, add eggs, milk, and vanilla; mix well.
- Divide the batter evenly into two slightly greased cake pans.
- Sprinkle the reserved 3/4 cup mixture on top of each cake and add additional cinnamon if desired.
- Bake at 350°F (175°C) for 20 to 25 minutes until golden brown.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. You can also substitute half the sugar with brown sugar for added moisture. If you prefer a nuttier taste, add chopped walnuts or pecans to the batter. Be careful not to overmix after adding the wet ingredients to ensure a tender cake. This recipe can also be adapted to create a delicious variation like Fruit 'N' Bran Muffins by adding dried fruits.
Serving Suggestions
This coffee cake is delightful served warm, paired with a cup of coffee or tea for breakfast or brunch. It also makes a great afternoon snack. For a festive touch, serve with whipped cream or a scoop of vanilla ice cream, which pairs beautifully with Grandma's Old-Fashioned Coffee Cake. Fresh fruit or a light salad can round out the meal beautifully.
Storage & Reheating
Store leftover coffee cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, place individual slices in the microwave for about 10-15 seconds or warm in the oven at 350°F (175°C) for 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Old-Fashioned Coffee Cake contains roughly 399 calories, with 5g protein, 60g carbohydrates, and 16g fat. It is an excellent source of calcium (26% of the Daily Value), and a good source of iron and vitamin C. Note that it is relatively high in sodium, at 765mg per serving (33% 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 in this recipe. However, the texture may be denser. To maintain moisture, consider adding a bit more milk or an extra egg. If you're looking for a lighter option, you could also use half whole wheat and half all-purpose flour for a balanced result.
What kind of cinnamon should I use for this recipe?
Using ground Ceylon cinnamon will give the coffee cake a milder and sweeter flavor, while Saigon cinnamon is more intense and spicy. Feel free to choose based on your taste preference. You could even experiment with other spices like nutmeg for a different twist.
Can I freeze the coffee cake?
Absolutely! To freeze, wrap the cooled coffee cake tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to three months. When you're ready to enjoy it, thaw it in the refrigerator overnight and reheat as desired.
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).