Prize Coffee Cake
A moist, tender coffee cake with a classic flavor, perfect for brunch or dessert, appealing to those who enjoy sweet, buttery baked goods with a light crumb.
Ingredients
Instructions
- Preheat oven to 375°F.
- Grease and flour an oblong pan.
- Mix sugar, shortening, and eggs thoroughly.
- Stir in milk; blend in remaining dry ingredients.
- Spread batter in the prepared pan and bake.
Tips & Substitutions
For a lighter texture, consider using half butter and half shortening. If you prefer a richer flavor, you can substitute the milk with buttermilk. Adding a teaspoon of vanilla extract can enhance the sweetness. For a fun twist, fold in some chocolate chips or nuts before baking. Ensure the eggs are at room temperature for better incorporation into the batter.
Serving Suggestions
Serve this delightful coffee cake warm, dusted with powdered sugar for a beautiful presentation. It pairs wonderfully with a cup of coffee or tea, making it an ideal breakfast or afternoon snack. Consider serving it alongside a fresh fruit salad or yogurt for a balanced meal. For dessert, it complements well with a scoop of vanilla ice cream.
Storage & Reheating
Store leftover coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 2 months. To reheat, simply microwave a slice for 15-20 seconds or warm it in a low oven until just heated through, preserving its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Prize Coffee Cake contains roughly 217 calories, with 5g protein, 40g carbohydrates, and 4g fat. It is a good source of iron (16% of the Daily Value) and calcium (14% of the Daily Value). Note that it is relatively high in sodium, at 807mg per serving (35% 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 up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and added nutrition. Keep in mind that the texture may be denser, so you might need to adjust the liquid slightly.
What can I do if my batter is too thick?
If your batter seems too thick, gradually add a little more milk, one tablespoon at a time, until you reach the desired consistency. This will help ensure that the cake bakes evenly and remains moist.
Can I add fruit to this recipe?
Absolutely! Fresh berries, sliced apples, or even mashed bananas can be folded into the batter. Just be sure to adjust the sugar levels slightly, as the fruit will add natural sweetness to the cake.
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).