Great-Grandma'S Coffee Cake
A nostalgic coffee cake featuring a cinnamon-sugar topping, perfect for breakfast or brunch, offering moist texture and rich flavors that appeal to all ages.
Ingredients
Instructions
- Combine the butter, brown sugar, white sugar, flour, salt, and cinnamon.
- Set aside 3/4 cup of the mixture for the topping.
- Mix the remaining mixture with eggs, buttermilk, vanilla, and baking soda and beat until smooth.
- Add the reserved topping mixture on top of the batter.
- Bake in a 350°F oven for approximately 35 minutes or until the center is firm.
- Use either two round pans or one 9 x 13-inch pan.
Tips & Substitutions
For a richer flavor, consider using unsalted butter and adding a pinch of nutmeg along with the cinnamon. If you don't have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. This recipe is versatile; feel free to add nuts or chocolate chips into the batter for extra texture.
Serving Suggestions
Serve this delightful coffee cake warm with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious dessert. It pairs beautifully with an Iced Cappuccino Frappe for a refreshing afternoon treat. Enjoy it as a sweet breakfast option or as a snack alongside your favorite tea or coffee.
Storage & Reheating
Store any 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, simply warm individual slices in the microwave for 10-15 seconds or in the oven at 350°F for about 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Great-Grandma'S Coffee Cake contains roughly 433 calories, with 3g protein, 69g carbohydrates, and 11g fat.
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 some or all of the all-purpose flour to make it healthier. Just remember that it may alter the texture slightly, making it denser. If using all whole wheat flour, consider adding a bit more buttermilk to maintain moisture.
What can I do if I don't have buttermilk?
If you don't have buttermilk on hand, you can easily make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes until it curdles slightly. This will create a similar tangy flavor and acidity needed for the recipe.
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 frozen for up to three months. To thaw, leave it at room temperature for a few hours or overnight in the refrigerator before serving.
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).