Lillian'S Coffee Cake
Lillian's Coffee Cake features moist layers of vanilla-scented batter with a cinnamon-sugar nut topping, perfect for breakfast, brunch, or a delightful snack with coffee.
Ingredients
Instructions
- Cream shortening, sugar, and vanilla together.
- Beat in eggs one at a time.
- Add sifted flour, baking powder, and baking soda; mix well.
- Blend in sour cream until smooth.
- Pour half of the batter into a greased tube pan.
- Mix brown sugar, cinnamon, and chopped nuts to make the topping.
- Sprinkle half of the cinnamon mixture over the batter.
- Pour the remaining batter over the topping.
- Sprinkle the rest of the cinnamon mixture on top.
- Bake at 350°F for 50 minutes until golden and a toothpick comes out clean.
Tips & Substitutions
For a richer flavor, you can substitute half of the shortening with butter. If you prefer a lighter cake, consider using Greek yogurt instead of sour cream. Make sure to sift your flour to avoid clumps and ensure an even texture. If you're looking for a twist, add some cocoa powder for a chocolate version of this coffee cake.
Serving Suggestions
This coffee cake is best served warm, making it perfect for brunch or as an afternoon snack. Pair it with a cup of coffee or tea for a delightful experience. For a festive touch, serve with a dollop of whipped cream or alongside a slice of Summertime Banana Pie for a varied dessert spread.
Storage & Reheating
Once cooled, store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze slices for up to 3 months. To reheat, microwave a slice for about 15-20 seconds or warm it in the oven at 350°F for 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Lillian'S Coffee Cake contains roughly 1117 calories, with 5g protein, 67g carbohydrates, and 94g fat. It is a good source of calcium (16% of the Daily Value) and iron (12% of the Daily Value). Note that it is relatively high in sodium, at 478mg per serving (21% 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 make this coffee cake ahead of time?
Yes, you can prepare the batter the night before and store it in the fridge. However, for the best results, bake it fresh on the day you plan to serve it. If needed, you can also freeze the baked cake and thaw it before serving.
What can I substitute for nuts in this recipe?
If you have allergies or prefer not to use nuts, you can substitute them with seeds, such as sunflower or pumpkin seeds, or simply omit them altogether. For a different texture, you could also use chocolate chips.
How can I make this coffee cake gluten-free?
To adapt this recipe for a gluten-free diet, replace the all-purpose flour with a gluten-free flour blend that contains xanthan gum. Ensure that all other ingredients are gluten-free, and follow the same instructions for preparation and 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).