Old-Fashioned Coffee Cake
A classic coffee cake featuring a tender crumb and cinnamon-sugar topping, perfect for breakfast or brunch, appealing to those who love warm, comforting baked goods.
Ingredients
Instructions
- Mix the flour, brown sugar, oleo or butter, cinnamon, and salt, then take out 1 cup of crumbs for topping.
- Add eggs, soda, and buttermilk to the remaining crumb mixture and mix well.
- Pour the batter into a greased 9 x 13-inch pan.
- Sprinkle the reserved 1 cup of crumbs on top of the batter.
- Bake at 350°F for 30 minutes.
Tips & Substitutions
For a richer flavor, you can substitute half of the brown sugar with granulated sugar or try using unsalted butter instead of oleo for a more traditional taste. If you don’t have buttermilk on hand, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes. This recipe is also a great base for adding fruits like blueberries or chopped nuts.
Serving Suggestions
Serve this delightful coffee cake warm with a dusting of powdered sugar on top for an extra touch. It pairs beautifully with a hot cup of coffee or tea. For a complete breakfast or brunch spread, consider serving it alongside Aunt Della's Refrigerator Rolls or fresh fruit. This cake also makes a lovely afternoon snack with a scoop of vanilla ice cream.
Storage & Reheating
To store leftovers, wrap the cooled coffee cake tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze for up to 3 months. To reheat, simply warm slices in the microwave for a few seconds or place in a preheated oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Old-Fashioned Coffee Cake contains roughly 91 calories, with 2g protein, 17g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 661mg per serving (29% 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 in this recipe, but it may yield a denser texture. To keep the cake light, consider using a mix of whole wheat and all-purpose flour, or adding a bit of extra buttermilk to balance the density.
What can I use if I don't have buttermilk?
If you don’t have buttermilk, you can easily make a substitute by mixing 1 cup of milk (whole or low-fat) with 1 tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes until it thickens slightly. This will mimic the acidity of buttermilk and work well in the recipe.
How do I know when the coffee cake is done baking?
To check if the coffee cake is done, insert a toothpick or a cake tester into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If it has wet batter on it, bake for an additional 5-10 minutes, checking regularly to avoid overbaking.
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).