Kansas Coffeecake
Kansas Coffeecake offers a delightful combination of sweet, nutty, and chocolate flavors with a hearty oat topping. Perfect for breakfast or dessert, it appeals to those who enjoy comforting baked goods with a touch of chocolate and a crumbly texture. Suitable for family gatherings or weekend treats.
Ingredients
Instructions
- Crumble the brown sugar, white sugar, oleo, flour, and rolled oats together.
- Set aside 1 cup of this mixture for the topping.
- Mix in the beaten eggs, buttermilk, soda, and salt into the remaining crumb mixture. Beat until smooth.
- Pour the batter into a greased and floured 9 x 13-inch pan.
- Sprinkle the reserved 1 cup of crumbs on top of the batter.
- Optional: sprinkle mini chocolate chips on top.
- Bake at 350°F (175°C) for 45 minutes.
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of light brown. If you don't have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Ensure to mix the ingredients thoroughly to achieve a smooth batter. If you enjoy Chewy Chocolate Chip Oatmeal Cookies, adding mini chocolate chips on top can enhance the flavor.
Serving Suggestions
This Kansas Coffeecake is delightful on its own but pairs beautifully with a cup of coffee or tea for breakfast or brunch. Consider serving it alongside fresh fruit or yogurt for a balanced meal. It's also a great addition to potlucks or family gatherings, where it can be a sweet treat alongside savory dishes like Ranch Cornbread.
Storage & Reheating
Once cooled, store any leftover coffeecake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 2 months. To reheat, simply place individual pieces in the microwave for about 15-20 seconds or warm in a preheated oven at 350°F for 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Kansas Coffeecake contains roughly 449 calories, with 6g protein, 97g carbohydrates, and 5g fat. It is a good source of protein (13% of the Daily Value), iron (12% of the Daily Value), and calcium (12% 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 a different type of flour?
Yes, you can substitute all-purpose flour with whole wheat flour for a denser texture or gluten-free flour if needed. However, be mindful that using alternative flours may slightly alter the final texture and flavor of the coffeecake.
What can I use instead of oleo?
If you don't have oleo, which is a type of margarine, you can use unsalted butter or coconut oil as a substitute. Both alternatives will work well, but using butter will give it a richer flavor while coconut oil will make it dairy-free.
How do I know when the coffeecake is done baking?
The coffeecake is done when it is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. Keep an eye on it towards the end of baking time to prevent overbaking.
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).