Hurry Up Breakfast Coffee Cake
A quick and easy coffee cake featuring a tender crumb and sweet crumb topping, perfect for breakfast or brunch with coffee or tea.
Ingredients
Instructions
- Sift the flour, sugar, baking powder, and salt together.
- Beat the egg in a separate bowl.
- Add the milk and melted shortening to the beaten egg.
- Pour the liquid mixture into the dry ingredients and stir only enough to dampen all the flour.
- Pour the batter into a greased 9x9-inch pan.
- Sprinkle with crumb topping.
- Bake in a hot oven at 425°F for 25 minutes.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract to the wet ingredients. If you don't have shortening, melted butter can be used as a substitute. You can also add nuts or dried fruits for added texture and taste. Remember to watch the cake closely while baking, as oven temperatures can vary.
Serving Suggestions
This coffee cake is perfect for breakfast or as a snack with your morning coffee. Serve it warm, dusted with powdered sugar for a delightful touch. It pairs beautifully with fresh fruit or a dollop of yogurt. Consider serving alongside a cup of your favorite coffee or tea for a cozy experience.
Storage & Reheating
Allow the coffee cake to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil and keep it in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze it for up to 2 months. Reheat individual slices in the microwave for a quick treat.
Nutrition & Diet Analysis (per serving)
Each serving of Hurry Up Breakfast Coffee Cake contains roughly 273 calories, with 5g protein, 53g carbohydrates, and 5g fat. It is a good source of calcium (13% of the Daily Value), iron (12% of the Daily Value), and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 946mg per serving (41% 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, so consider mixing half all-purpose flour with half whole wheat for a lighter result.
What can I use instead of milk?
If you need a dairy-free option, almond milk, soy milk, or oat milk can be used in place of regular milk. They will maintain the moisture and consistency of the batter.
How do I know when the coffee cake is done baking?
The coffee cake is done when it is golden brown on top and a toothpick inserted into the center comes out clean. If the top is browning too quickly, you can cover it loosely with aluminum foil while baking.
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).