Mendenhall Coffee Cake
A moist, cinnamon-spiced coffee cake with a crumb topping, perfect for breakfast or brunch, appealing to those who enjoy sweet, comforting baked goods.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
- Mix brown sugar, white sugar, shortening or margarine, flour, and cinnamon until crumbly. Save 1/4 cup of crumbs for topping.
- Add the egg to the mixture and combine well.
- Mix the baking soda with the buttermilk until dissolved.
- Gradually beat the buttermilk mixture into the sugar and flour mixture until smooth.
- Pour the batter into the prepared loaf pan.
- Sprinkle the reserved crumb topping over the batter. Optionally, add a few pecans on top.
- Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of shortening or margarine. 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 and letting it sit for 5 minutes. Ensure your ingredients are at room temperature for better mixing.
Serving Suggestions
This coffee cake pairs perfectly with a hot cup of coffee or tea, making it an ideal choice for breakfast or brunch. Serve it alongside a light fruit salad for a refreshing contrast. For an extra treat, consider drizzling with a Peanut Butter Topping or serving with a side of Very Good Punch for a celebratory touch.
Storage & Reheating
Store leftover coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and warm in the microwave for 10-15 seconds or enjoy it cold as a delightful snack.
Nutrition & Diet Analysis (per serving)
Each serving of Mendenhall Coffee Cake contains roughly 543 calories, with 5g protein, 94g carbohydrates, and 17g fat. It is a good source of iron (12% of the Daily Value) and protein (10% 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 for all-purpose flour, but it may result in a denser cake. For best results, consider using half whole wheat and half all-purpose flour to maintain a light texture.
What can I use instead of buttermilk?
If you don't have buttermilk on hand, you can easily make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5-10 minutes until it thickens slightly.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached. If it comes out with wet batter, continue baking for a few more minutes, checking frequently.
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).