Nonnie'S Coffee Cake
A moist, flavorful coffee cake featuring warm cinnamon and nutmeg spices, perfect for breakfast or brunch with a tender crumb and a crunchy topping.
Ingredients
Instructions
- Cream shortening and sugar together until light and fluffy.
- In a separate bowl, mix flour, baking powder, cinnamon, nutmeg, salt, and baking soda.
- Using fingers, blend dry ingredients into the creamed mixture until crumbly; set aside half for topping.
- Combine sour milk with the remaining mixture and stir until well blended.
- Pour batter into a greased and floured 8 x 8-inch baking pan.
- Sprinkle the reserved crumb mixture on top.
- Bake at 325°F (160°C) for 40 to 50 minutes until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, consider substituting half of the shortening with unsweetened applesauce. If you don't have sour milk, you can make your own by adding a tablespoon of vinegar to regular milk and letting it sit for a few minutes. This coffee cake can also be enhanced with chopped nuts or chocolate chips for added flavor and texture.
Serving Suggestions
Serve slices of Nonnie's Coffee Cake alongside a hot beverage for a delightful breakfast or afternoon snack. It pairs beautifully with a Hot Chocolate Float for a cozy treat. You can also add a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert experience.
Storage & Reheating
Store leftover coffee cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for 10-15 seconds, or place the whole cake in a 300°F (150°C) oven for about 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Nonnie'S Coffee Cake contains roughly 403 calories, with 0g protein, 1g carbohydrates, and 45g fat. It is a good source of calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 1197mg per serving (52% 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 all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour in place of cake flour. Just note that the texture may be slightly denser. For a lighter cake, sift the all-purpose flour before measuring it, which helps to aerate it and reduce the density.
What can I substitute for sour milk?
If you don't have sour milk on hand, you can easily create a substitute by adding 1 tablespoon of lemon juice or white vinegar to 3/4 cup of regular milk. Let it sit for about 5 minutes before using to achieve a similar tangy flavor.
How can I tell if the coffee cake is done baking?
To check if your coffee cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs attached, the cake is ready. If there's wet batter on the toothpick, continue to bake for an additional 5-10 minutes.
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).