Quick Cinnamon Nut Coffee Cake
A quick and delightful coffee cake featuring a cinnamon-sugar coating and crunchy nuts, perfect for breakfast or teatime. Its soft biscuit base is topped with warm spices and nuts, making it a comforting treat suited for family gatherings or casual brunches.
Ingredients
Instructions
- Melt margarine in a small pan over low heat.
- Measure and mix sugar and cinnamon in a small bowl.
- Remove margarine from heat. Dip each biscuit in the melted margarine.
- Then roll the dipped biscuits in the cinnamon and sugar mixture.
- Place the coated biscuits in a tube pan, overlapping them in a circle.
- Sprinkle with chopped nuts and remaining sugar and cinnamon.
- Bake at 450°F for 10 to 12 minutes.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. You can also substitute brown sugar for white sugar to enhance the sweetness and add depth. If you prefer a nut-free version, simply omit the chopped nuts or replace them with seeds like sunflower or pumpkin seeds. To save time, you can use ready-made cinnamon sugar instead of mixing your own.
Serving Suggestions
Serve this delightful coffee cake warm, possibly with a drizzle of icing or a dollop of whipped cream for extra indulgence. It pairs beautifully with Mint Tea for a refreshing contrast. For a complete breakfast or brunch, consider serving it alongside Leslie's Salad for a light and healthy touch.
Storage & Reheating
Store any leftover coffee cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week. To reheat, simply place a slice in the microwave for about 15-20 seconds or warm it in the oven at 350°F for 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Cinnamon Nut Coffee Cake contains roughly 201 calories, with 3g protein, 26g carbohydrates, and 10g fat. It is a good source of vitamin C (10% 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 homemade biscuits instead of canned?
Yes, you can absolutely use homemade biscuits in this recipe. Just ensure they are similar in size to canned biscuits for even baking. Adjust the baking time if necessary, monitoring closely to avoid overbaking.
What type of nuts work best for this recipe?
Chopped walnuts or pecans are excellent choices for this coffee cake, as they complement the cinnamon flavor well. If you have allergies or prefer a different taste, feel free to use almonds or skip the nuts altogether.
Can I make this recipe vegan?
Yes, you can easily adapt this recipe to be vegan. Use plant-based margarine and ensure your biscuit dough is vegan-friendly. You can also replace the sugar with a vegan sugar alternative, making it a delightful option for those following vegan recipes.
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).