Never Fail Coffeecake
Never Fail Coffeecake features soft, flaky crescents filled with a sweet cinnamon mixture, perfect for breakfast or brunch, appealing to those who love comforting baked treats.
Ingredients
Instructions
- Sift dry ingredients together and work the shortening into the dry mixture.
- Dissolve the yeast in the cup of sweet milk, then add the beaten egg yolks to the milk mixture.
- Add the milk and egg yolk mixture to the dry ingredients and mix well.
- Place the dough in a bowl and refrigerate overnight.
- The next morning, beat the egg whites stiff and add the sugar and cinnamon to this.
- Divide the dough into 3 equal portions.
- Roll out each portion to 1/4-inch thickness.
- Spread 1/3 of the filling on each rolled-out portion.
- Roll up each filled portion in jelly roll fashion.
- Place the crescents seam down on a cookie sheet in the shape of a crescent.
- Let the crescents stand for exactly 1 hour.
- Bake at 345°F (175°C) for 40 minutes.
Tips & Substitutions
For a lighter texture, ensure your shortening is at room temperature before mixing. If you prefer a healthier option, substitute half of the all-purpose flour with whole wheat flour, similar to Whole Wheat Yeast Biscuits. Be sure to beat the egg whites until they form stiff peaks for the best results in the filling.
Serving Suggestions
This coffeecake is perfect for breakfast or brunch and pairs beautifully with a hot cup of coffee or tea. Consider serving it alongside fresh fruit or yogurt for a balanced meal. It also makes a delightful addition to a dessert table, especially when complemented by Raven'S "Holiday Spirits" Pecan Pound Cake.
Storage & Reheating
Store any leftover coffeecake in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the crescents, wrapped tightly in plastic wrap, for up to 2 months. To reheat, simply place them in a preheated oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Never Fail Coffeecake contains roughly 1576 calories, with 24g protein, 242g carbohydrates, and 61g fat. It is an excellent source of vitamin C (130% of the Daily Value), dietary fiber (61% of the Daily Value), and protein (48% of the Daily Value). Note that it is relatively high in sodium, at 2825mg per serving (123% 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 instant yeast instead of cake yeast?
Yes, you can use instant yeast as a substitute for cake yeast. Use about 2 1/4 teaspoons of instant yeast for this recipe. Just mix it with the dry ingredients directly, as it doesn't need to be dissolved in liquid like cake yeast does.
What can I serve with the coffeecake?
This coffeecake is delicious on its own, but you can enhance your serving by adding a side of whipped cream or a fruit compote. It also pairs well with cream cheese frosting for a sweeter treat, making it suitable for dessert as well.
How do I know when the coffeecake is done baking?
The coffeecake is done when it is golden brown on the outside and a toothpick inserted into the center comes out clean. Keep an eye on it towards the end of the baking time to prevent over-baking, as oven temperatures can vary.
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).