Kathy'S Coffee Cake
Kathy's Coffee Cake offers a moist, tender crumb with a hint of sweetness, perfect for breakfast or coffee breaks, appealing to those who enjoy classic baked treats.
Ingredients
Instructions
- Preheat oven to 375°F.
- Grease a round layer pan or square pan.
- Combine all ingredients and beat vigorously for 30 seconds.
- Spread the batter evenly in the prepared pan.
- Bake until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, be sure to sift the flour before measuring. If you don’t have shortening, you can substitute it with an equal amount of unsalted butter. For a flavor twist, consider adding a teaspoon of vanilla extract or cinnamon to the batter. If you're feeling adventurous, top it with a crumb topping before baking, reminiscent of He-Man Cake.
Serving Suggestions
This coffee cake is perfect for breakfast or as an afternoon snack. Serve it warm with a pat of butter or a drizzle of honey for added sweetness. It pairs beautifully with a cup of coffee or tea. For a complete brunch, consider serving alongside fresh fruit or a side of Baked Deviled Tomatoes.
Storage & Reheating
Once the coffee cake has cooled, store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap slices in plastic wrap and freeze for up to 2 months. To reheat, simply microwave individual slices for about 15-20 seconds or warm in an oven at 350°F for 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Kathy'S Coffee Cake contains roughly 623 calories, with 11g protein, 120g carbohydrates, and 12g fat. It is an excellent source of calcium (51% of the Daily Value), iron (31% of the Daily Value), and protein (21% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 2618mg per serving (114% 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, but it may result in a denser texture. Start with a 50-50 blend of whole wheat and all-purpose flour for the best balance of flavor and texture.
What can I add for a fruit flavor?
You can fold in blueberries, chopped apples, or even mashed bananas into the batter for a fruity twist. Just be sure to reduce the milk slightly if adding wet fruits to maintain the right batter consistency.
How can I make this recipe gluten-free?
To make a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free flour blend. Make sure to check that your baking powder is also gluten-free, and you’ll have a delicious gluten-free coffee cake!
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).