Maligne Lake Coffee Cake
A decadent coffee cake featuring cubes of white bread layered with a buttery brown sugar, cream, nuts, and cinnamon, baked to a golden perfection—ideal for breakfast or brunch.
Ingredients
Instructions
- Trim crusts from the top, sides, and ends of the bread loaf without cutting through the bottom crust.
- Cut down the center of the loaf lengthwise, then across into 10 or 12 cubes, not cutting through the bottom crust.
- Cream together the margarine or butter, brown sugar, and cream.
- Spread the creamed mixture between, all around, and on top of the bread cubes.
- Sprinkle with chopped nuts and cinnamon.
- Bake uncovered at 450°F for 10 minutes in a foil-lined bread pan.
- May be frozen after baking.
Tips & Substitutions
For better texture, use a slightly stale loaf of bread, as it absorbs the creamed mixture more effectively. If you don't have margarine, unsalted butter works well as a substitute. You can also add a pinch of salt to enhance the sweetness. For a twist, try adding dried fruits or chocolate chips along with the chopped nuts. This recipe is reminiscent of American recipes that focus on simple, comforting desserts.
Serving Suggestions
Serve this Maligne Lake Coffee Cake warm with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful treat. It pairs beautifully with freshly brewed coffee or tea, making it a perfect addition to brunch or afternoon gatherings. For a complete meal, consider serving it alongside a light salad or fruits to balance the sweetness.
Storage & Reheating
Allow the coffee cake to cool completely before storing. Wrap it tightly in plastic wrap or foil, and refrigerate for up to 3 days. To reheat, place individual pieces in a microwave for about 15-20 seconds until warm. Alternatively, warm in the oven at 350°F for about 5-10 minutes for a crispy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Maligne Lake Coffee Cake contains roughly 464 calories, with 3g protein, 42g carbohydrates, and 33g fat.
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 bread instead of white bread?
Yes, whole wheat bread can be used for a healthier option. However, it may alter the texture slightly, making it denser. If you prefer a lighter result, consider mixing whole wheat with white bread.
How can I make this recipe gluten-free?
To make a gluten-free version, use a gluten-free bread substitute that mimics the texture of white bread. Ensure that all other ingredients, including margarine and sugar, are gluten-free. This will help maintain the cake's flavor and consistency.
Can I add fruits to this coffee cake?
Absolutely! Adding fruits like blueberries, raspberries, or diced apples can enhance flavor and moisture. Just make sure to adjust the sugar content slightly if the fruits are particularly sweet to maintain balance.
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).