Quick Butter Coffeecake
A moist, buttery coffeecake with a tender crumb and cinnamon-sugar topping, perfect for breakfast or brunch gatherings, appealing to those who love warm, sweet baked treats.
Ingredients
Instructions
- Preheat oven to 350°F and spray a 13 x 9 x 2-inch baking pan with nonstick spray.
- In a large bowl, combine flour, 1/3 cup sugar, and baking powder; set aside.
- In a small bowl, beat together the milk, 1/3 cup melted butter, egg, and vanilla.
- Pour the wet mixture into the flour mixture and beat with an electric mixer until smooth.
- Pour the batter into the prepared pan and brush the top with the remaining melted butter.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. You can substitute half of the all-purpose flour with whole wheat flour for added nutrition. If you don’t have double-acting baking powder, a mix of cream of tartar and baking soda can work. Additionally, consider adding cinnamon or nutmeg for a warm spice note.
Serving Suggestions
Serve warm, dusted with powdered sugar or a drizzle of icing for an extra touch. This coffeecake pairs beautifully with a hot cup of coffee or tea. For a delightful brunch idea, consider serving it alongside a fresh fruit salad or a light yogurt parfait. For more sweet options, explore American recipes for desserts.
Storage & Reheating
Store any leftover coffeecake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for about 10-15 seconds, or in the oven at 350°F for 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Butter Coffeecake contains roughly 286 calories, with 4g protein, 44g carbohydrates, and 11g fat. It is a good source of calcium (15% of the Daily Value) and vitamin A (11% 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 refrigerate it. Just be sure to let it sit at room temperature for about 30 minutes before baking. This can help maintain its fluffy texture. Alternatively, you can bake it ahead and warm it up when ready to serve.
What can I use instead of whole milk?
You can substitute whole milk with 2% milk or even almond milk for a dairy-free option. Keep in mind that using lower-fat milk might slightly alter the texture, making it less rich. If you have sour cream or yogurt, you can mix it with water to create a similar consistency.
Can I add fruit to the batter?
Absolutely! Adding fresh or frozen berries, such as blueberries or raspberries, can enhance the flavor and provide added moisture. Just fold them in gently after mixing the wet and dry ingredients to avoid crushing them. This makes for a delicious variation that complements the original recipe.
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).