My Mother'S Best Coffee Cake
A moist and flavorful coffee cake featuring cinnamon sugar layers, perfect for breakfast or brunch, appealing to those who love classic baked treats with a hint of spice.
Ingredients
Instructions
- Combine cinnamon and 2 tablespoons sugar and set aside.
- Cream butter, 1 1/4 cups sugar and eggs until creamy.
- Blend in sour cream, flour, baking powder, baking soda and vanilla.
- Pour half of the batter into a greased and floured pan.
- Cover with half of the cinnamon sugar mixture.
- Pour in remaining batter over the top.
- Spread remaining cinnamon sugar on the surface.
- Bake at 350°F for 50 to 55 minutes.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of regular butter. If you want a lower-fat version, substitute Greek yogurt for sour cream. When creaming the butter and sugar, ensure they are at room temperature for the best texture. You can also use a mix of whole wheat and all-purpose flour for added nutrition.
Serving Suggestions
This coffee cake is perfect for breakfast or brunch and pairs beautifully with a cup of coffee or tea. For an extra treat, serve with whipped cream or a scoop of vanilla ice cream. It also makes an excellent dessert alongside Pumpkin Pie(Diabetic) or Granny'S Old-Fashioned Cookies for a delightful spread.
Storage & Reheating
Store any leftover coffee cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week. To reheat, simply microwave a slice for 20-30 seconds or warm in the oven at 350°F for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of My Mother'S Best Coffee Cake contains roughly 271 calories, with 4g protein, 46g carbohydrates, and 4g fat. It is a good source of calcium (16% of the Daily Value) and vitamin C (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 make this coffee cake ahead of time?
Yes, you can prepare the batter a day in advance and store it in the refrigerator. Just make sure to bring it to room temperature before baking. Alternatively, you can bake the cake and store it covered at room temperature for up to three days, making it a convenient option for gatherings.
What can I use instead of sour cream?
If you don't have sour cream, you can substitute it with plain yogurt or buttermilk in equal amounts. Both alternatives will provide similar moisture and acidity, contributing to the cake's tenderness and flavor.
How do I know when the coffee cake is done baking?
To check if the coffee cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it's ready. Keep an eye on it during the last few minutes of baking, as ovens can vary in temperature.
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).