Quick And Easy Coffee Cake
A quick and easy microwave coffee cake featuring a tender biscuit base topped with a sweet pecan crumble, perfect for a cozy breakfast or dessert treat.
Ingredients
Instructions
- Combine 1 1/2 cups biscuit mix, sugar, and chopped pecans in a mixing bowl.
- Add milk, egg, vanilla, and cooking oil; beat by hand until well mixed.
- Pour the batter into a greased 8-inch round microwave-safe dish.
- In a separate bowl, combine the remaining biscuit mix, brown sugar, and butter until crumbly.
- Sprinkle the crumb mixture evenly over the batter.
- Microwave on High for 4 to 7 minutes, rotating the dish a half turn after 2 minutes.
- Check for doneness at 4 minutes; cake is done when the top is almost dry and springs back when touched.
- Cool for 15 minutes, then drizzle with Orange Glaze.
Tips & Substitutions
For a lighter texture, consider using a low-fat milk instead of whole milk. If you don't have buttermilk biscuit mix, you can substitute with a mix of all-purpose flour, baking powder, and baking soda. To enhance flavor, add a pinch of cinnamon to the batter. This coffee cake pairs well with a cup of coffee or tea, making it a delightful treat during breakfast or as an afternoon snack.
Serving Suggestions
Serve this coffee cake warm, drizzled with Orange Glaze for an added citrusy kick. It pairs wonderfully with a side of fresh fruit or a dollop of whipped cream. For a complete breakfast, consider serving it alongside a smoothie or a yogurt parfait. This recipe is perfect for brunch gatherings or as a sweet addition to your morning routine.
Storage & Reheating
Store any leftover coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, warm individual slices in the microwave for 10-15 seconds, or cover the whole cake with foil and place it in a preheated oven at 350°F for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Quick And Easy Coffee Cake contains roughly 321 calories, with 3g protein, 45g carbohydrates, and 13g fat.
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 make this coffee cake ahead of time?
Yes, you can prepare the batter a day in advance and refrigerate it until you're ready to bake. Just be sure to add the crumb topping just before microwaving for the best texture. You can also bake the coffee cake and store it in an airtight container for a few days, making it convenient for busy mornings.
What can I use instead of pecans?
If you have nut allergies or prefer a different flavor, you can substitute pecans with walnuts, almonds, or even omit them entirely. For a non-nutty crunch, consider using granola or oats in the topping for added texture without nuts.
Can I freeze the coffee cake?
Yes, this coffee cake freezes well. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag. They can be stored for up to 3 months. To enjoy, thaw in the refrigerator overnight and reheat in the microwave or oven before serving.
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).