Nutmeg Coffee Cake
A moist, spiced coffee cake with a crunchy nut topping and tender crumb, perfect for breakfast, brunch, or a sweet snack with coffee or tea.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9 x 13-inch pan.
- Combine sugar, flour, and oleo to form crumbs.
- Reserve 3/4 cup of the crumbs for topping.
- Mix sour cream and baking soda until well combined.
- Add eggs and nutmeg to the sour cream mixture and stir well.
- Mix the wet ingredients into the remaining crumbs to form a batter.
- Pour the batter into the prepared pan.
- Sprinkle with chopped walnuts and reserved crumbs on top.
- Bake for approximately 40 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, consider using half all-purpose flour and half whole wheat flour. If you don’t have oleo, unsalted butter or coconut oil can be great substitutes. Adjust the nutmeg to your taste if you prefer a milder flavor. For a fun twist, try adding a layer of fruit like blueberries or bananas to the batter, which pairs beautifully with this Nutmeg Coffee Cake.
Serving Suggestions
This Nutmeg Coffee Cake is perfect for breakfast or as an afternoon snack with a cup of coffee or tea. Serve it alongside fresh fruit or yogurt for a balanced meal. It also makes a delightful addition to brunch tables or holiday gatherings. For dessert, consider pairing it with whipped cream or a scoop of vanilla ice cream for a sweet treat.
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, simply warm individual slices in the microwave for about 15-20 seconds or in the oven at 350°F (175°C) for 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Nutmeg Coffee Cake contains roughly 259 calories, with 6g protein, 27g carbohydrates, and 16g fat. It is a good source of dietary fiber (15% of the Daily Value), protein (11% of the Daily Value), and calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 521mg per serving (23% 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 a different type of nut instead of walnuts?
Absolutely! Pecans or almonds would work beautifully in this recipe. You can also omit the nuts entirely if you prefer a nut-free version. Just ensure the overall texture remains consistent by slightly adjusting the crumb mixture if necessary.
Can I make this cake ahead of time?
Yes, this coffee cake can be made a day in advance. Just allow it to cool completely before storing it in an airtight container. This actually enhances the flavors as they meld together. Simply reheat slices when you're ready to serve for the best taste and texture.
What should I do if my cake is too dry?
If your cake turns out dry, it may be due to overmixing or baking too long. To rescue it, serve with a drizzle of glaze or a dollop of whipped cream to add moisture. For next time, monitor the baking time closely and test with a toothpick earlier to ensure a moist crumb.
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).