Louise'S Coffee Cake
Louise's Coffee Cake offers a moist, tender crumb with a cinnamon-sugar topping that adds a delightful crunch. Its rich flavors and balanced sweetness make it perfect for breakfast, brunch, or a comforting afternoon treat, appealing to coffee lovers and dessert enthusiasts alike.
Ingredients
Instructions
- Mix the flour, sugar, baking powder, and salt together, then work in the shortening.
- Take out 1 cup of the batter for the topping.
- Add the cinnamon, brown sugar, vanilla, buttermilk, and soda to the remaining batter and stir all together.
- Pour the batter into a greased 13 x 9-inch pan.
- Sprinkle the reserved batter on top as a topping.
- Bake at 350°F for 45 to 60 minutes until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. You can substitute applesauce for half of the shortening to reduce fat content, or use coconut oil for a dairy-free option. If you prefer, add nuts or chocolate chips to the batter for extra flavor. Ensure to check the cake at the 45-minute mark to avoid overbaking.
Serving Suggestions
Serve this coffee cake warm or at room temperature, perfect for breakfast or brunch. Pair it with a cup of coffee or tea for a delightful treat. It also works well as a dessert, especially alongside a scoop of vanilla ice cream or drizzled with Best Hot Fudge for an indulgent touch.
Storage & Reheating
To store leftovers, keep the coffee cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week or freeze slices individually. Reheat in the microwave for 15-20 seconds or in the oven at 350°F for about 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Louise'S Coffee Cake contains roughly 603 calories, with 5g protein, 28g carbohydrates, and 53g fat. It is a good source of calcium (15% of the Daily Value). Note that it is relatively high in sodium, at 736mg 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 use regular milk, but to mimic buttermilk's acidity, add 1 tablespoon of vinegar or lemon juice to 1 pint of milk and let it sit for 5-10 minutes before using. This will help to achieve the desired texture and flavor.
How can I make the cake more flavorful?
To enhance the flavor, consider adding a teaspoon of vanilla extract to the batter. You could also mix in some grated zest from an orange or lemon for a citrusy note, or incorporate spices like nutmeg for added warmth.
Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Be sure to check that all other ingredients, like baking powder and soda, are gluten-free as well. Adjust baking time if necessary, as gluten-free batters can behave differently.
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).