Mrs. Sullivan'S Coffee Cake
Mrs. Sullivan's Coffee Cake offers a moist, tender crumb with a sweet cinnamon and nutmeg aroma. Topped with a crunchy nut streusel, this classic dessert is perfect for brunch, coffee breaks, or family gatherings. Its rich flavors and inviting texture make it a comforting, crowd-pleasing treat.
Ingredients
Instructions
- Preheat the oven to 350°F.
- Mix together flour, white sugar, brown sugar, nutmeg, salt, and oil.
- Set aside 3/4 cup of this mixture.
- Add buttermilk, soda, and beaten egg to the remaining mixture and stir well.
- Pour the batter into a 9 x 13-inch pan.
- Combine the reserved flour mixture, nuts, and cinnamon to make the streusel topping.
- Sprinkle the streusel over the cake batter.
- Bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For an extra moist cake, consider substituting half of the oil with unsweetened applesauce. If you're out of buttermilk, mix one cup of milk with a tablespoon of vinegar or lemon juice and let it sit for 5 minutes. To enhance the flavor, add a teaspoon of vanilla extract to the batter. This coffee cake pairs beautifully with Aunt Bill'S Candy for a delightful sweet treat.
Serving Suggestions
Serve this coffee cake warm or at room temperature, perfect for breakfast or as an afternoon snack. It pairs wonderfully with a hot cup of coffee or tea. Adding a dollop of whipped cream or a scoop of vanilla ice cream can elevate this dessert experience. For a complete meal, serve alongside a refreshing Tennessee Chip Salad.
Storage & Reheating
Store any 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, simply pop individual slices in the microwave for 15-20 seconds or warm in a toaster oven until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Mrs. Sullivan'S Coffee Cake contains roughly 516 calories, with 6g protein, 69g carbohydrates, and 25g fat. It is a good source of calcium (13% of the Daily Value) and protein (12% of the Daily Value). Note that it is relatively high in sodium, at 586mg per serving (25% 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 the texture may be denser. It's recommended to start with half whole wheat and half all-purpose to see how you like it. Adjusting the baking time may also be necessary, so keep an eye on the cake as it bakes.
What nuts work best for this coffee cake?
Chopped walnuts or pecans are excellent choices for this recipe, adding a nice crunch and flavor. You can also experiment with almonds or hazelnuts if you prefer. Just make sure to chop them to a similar size to ensure even distribution in the streusel topping.
How can I make this coffee cake gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Look for blends that include xanthan gum for better texture. Additionally, ensure that all other ingredients, including baking soda and sugars, are gluten-free to avoid any cross-contamination.
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).