Holland Coffee Cake
A moist, nutty coffee cake with cinnamon and pecans, perfect for breakfast or brunch, offering warm spices and a tender crumb that appeals to all ages.
Ingredients
Instructions
- Mix flour, brown sugar, sugar, salt, nutmeg, and salad oil together.
- Remove 3/4 cup of the mixture and add chopped pecans and cinnamon to it. Set this aside for topping.
- To the remaining mixture, add buttermilk, soda, and beaten egg; stir until well combined.
- Pour the batter into a greased and floured 9 x 13-inch pan.
- Sprinkle the pecan-cinnamon topping mixture evenly over the batter.
- Bake at 350°F for 30 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using half brown sugar and half granulated sugar, or substitute the salad oil with melted butter. If you prefer a nut-free version, you can omit the pecans or replace them with sunflower seeds. Ensure that your buttermilk is fresh; if you don't have any, you can make a quick substitute by adding a tablespoon of vinegar or lemon juice to regular milk.
Serving Suggestions
This coffee cake is perfect for breakfast or brunch and pairs beautifully with a steaming cup of coffee or tea. For a delightful twist, serve it alongside a scoop of vanilla ice cream or a dollop of whipped cream. It can also be enjoyed with a fresh fruit salad for a balanced meal. Consider serving with a slice of Rich Chocolate Cream Pie for a sweet ending.
Storage & Reheating
Allow the Holland Coffee Cake to cool completely before storing. Wrap it tightly in plastic wrap or place it in an airtight container to maintain its moisture. It can be stored at room temperature for up to 3 days or refrigerated for up to a week. To reheat, warm slices in the microwave for about 10-15 seconds or in a preheated oven at 350°F for 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Holland Coffee Cake contains roughly 376 calories, with 6g protein, 46g carbohydrates, and 21g fat. It is a good source of calcium (12% of the Daily Value), protein (11% of the Daily Value), and dietary fiber (10% of the Daily Value). Note that it is relatively high in sodium, at 732mg per serving (32% 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 regular milk instead of buttermilk?
Yes, you can substitute regular milk for buttermilk by adding 1 tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for about 5 minutes. This creates a similar acidity that helps in achieving a tender crumb in the cake.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Be careful not to overbake, as this can lead to a dry texture. If the edges start browning too quickly, you can cover them with foil.
Can I freeze this coffee cake?
Yes, you can freeze Holland Coffee Cake. Once it has cooled completely, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. To thaw, place it in the refrigerator overnight, then bring to room temperature 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).