Quick Brunch Coffee Cake
A quick and flavorful brunch coffee cake featuring crunchy Grape-Nuts and pecans, perfect for satisfying sweet cravings and serving a crowd with minimal effort.
Ingredients
Instructions
- Sift together flour, baking powder, and sugar.
- Cut in 4 tablespoons margarine; add milk, egg, and vanilla.
- Add 1 cup Grape-Nuts flakes and pour the batter into a greased 8 x 8-inch dish.
- Melt the remaining 4 tablespoons margarine; add brown sugar, remaining cereal, and pecans.
- Sprinkle the topping mixture over the batter.
- Bake at 350°F for 30 minutes.
Tips & Substitutions
For a lighter texture, ensure the baking powder is fresh and properly sift the dry ingredients. You can substitute half of the all-purpose flour with whole wheat flour for added nutrition. If you prefer a richer flavor, consider using butter instead of margarine. For a nut-free version, simply omit the pecans or replace them with sunflower seeds.
Serving Suggestions
This Quick Brunch Coffee Cake pairs beautifully with a hot cup of coffee or tea, making it an ideal addition to a brunch spread. Serve alongside fresh fruit or yogurt for a delightful contrast. For a sweet twist, consider drizzling a simple glaze over the top or serving it with a dollop of whipped cream. It also complements other baked goods like Lemon Cookie Bars.
Storage & Reheating
Store any leftover coffee cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, simply warm individual pieces in the microwave for about 10-15 seconds or in a preheated oven at 350°F for 5-10 minutes to regain its freshness.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Brunch Coffee Cake contains roughly 764 calories, with 6g protein, 83g carbohydrates, and 46g fat. It is an excellent source of iron (25% of the Daily Value) and calcium (22% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 677mg 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 a different type of milk in this recipe?
Absolutely! You can substitute any type of milk, such as almond milk or soy milk, to suit your dietary preferences. The recipe will still yield a delicious coffee cake. Just ensure the milk is unsweetened to avoid altering the flavor.
Is it possible to make this coffee cake vegan?
Yes, you can easily adapt this recipe to be vegan. Replace the egg with a flaxseed egg or applesauce and use plant-based margarine. Additionally, choose a non-dairy milk like oat or coconut milk. The cake will still be moist and flavorful!
Can I freeze the coffee cake for later enjoyment?
Yes, you can freeze this coffee cake! Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. To enjoy, thaw it in the refrigerator overnight and reheat as desired.
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).