Quick And Easy Coffeecake
A quick, moist coffeecake with cinnamon, brown sugar, and nuts, perfect for breakfast or dessert. Easy to prepare and full of warm, comforting flavors.
Ingredients
Instructions
- Combine beaten egg, sugar, milk, and melted shortening in a bowl.
- Add flour, baking powder, and salt; mix well.
- Pour batter into a greased 8 x 8 x 2-inch pan.
- In a small bowl, mix brown sugar, cinnamon, flour, melted butter, and chopped nuts.
- Sprinkle the topping evenly over the batter.
- Bake at 375°F (190°C) for 20 to 25 minutes until golden and a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider adding vanilla extract or nutmeg to the batter. If you don't have shortening, you can substitute it with unsalted butter or vegetable oil. To enhance the texture, use cake flour instead of all-purpose flour or add a tablespoon of sour cream. This coffeecake is versatile; feel free to mix in fruits like blueberries or apples for added moisture and flavor.
Serving Suggestions
This coffeecake is perfect for a casual brunch or as an afternoon snack with coffee or tea. Serve it warm or at room temperature, and consider pairing it with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert experience. It pairs beautifully with Spinach Custard for a complete meal.
Storage & Reheating
Store any leftover coffeecake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, simply microwave a slice for about 10-15 seconds or warm it in the oven at 350°F (175°C) for 5-10 minutes for a freshly baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Quick And Easy Coffeecake contains roughly 124 calories, with 3g protein, 25g carbohydrates, and 2g fat. It is a good source of calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 1030mg per serving (45% 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 make this coffeecake ahead of time?
Yes, you can prepare the batter a day in advance and store it in the refrigerator. Just be sure to bring it to room temperature before baking. Alternatively, bake the coffeecake ahead of time and store it, then reheat as needed for a warm treat.
What can I use instead of nuts in the topping?
If you have nut allergies or prefer not to use nuts, you can replace them with seeds such as sunflower or pumpkin seeds. Alternatively, you could simply omit them altogether, or use chocolate chips for a sweet twist.
How can I make this recipe gluten-free?
To make this coffeecake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Be sure to choose a blend that includes xanthan gum or add it separately to help with the cake's structure. This will ensure you achieve a similar texture without gluten.
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).