Quick Coffee Cake(Double Recipe)
This Quick Coffee Cake is a delightful treat that combines the warm flavors of cinnamon and sugar with a fluffy, buttery texture. Perfect for breakfast or an afternoon snack, it's easy to whip up and can be customized with nuts for added crunch, making it an ideal choice for gatherings and family brunches.
Ingredients
Instructions
- Mix all ingredients together.
- Spread the mixture in a 13 x 9-inch pan or two 8-inch pans.
- Sprinkle the top thickly with sugar and cinnamon, and add chopped nuts if desired.
- Bake at 375° for 15 to 21 minutes.
Tips & Substitutions
For a lighter texture, ensure that your baking powder is fresh. If you don't have oleo, you can substitute with equal parts of unsalted butter or coconut oil. For added flavor, consider incorporating vanilla extract or almond extract into the batter. Adding a pinch of nutmeg can also enhance the flavor profile. Be mindful not to overmix the batter to keep the cake fluffy.
Serving Suggestions
This quick coffee cake is perfect for breakfast or a snack, especially when paired with a hot cup of coffee or tea. For a delightful brunch, serve alongside fresh fruit or a light salad, such as Apple Waldorf Salad. It also works well as a sweet treat during gatherings or family get-togethers, where it can be enjoyed as a dessert.
Storage & Reheating
Store leftover coffee cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and place it in the freezer, where it can last for up to three months. To reheat, thaw overnight in the refrigerator and warm in a microwave or oven until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Coffee Cake(Double Recipe) contains roughly 228 calories, with 4g protein, 44g carbohydrates, and 4g fat. It is a good source of calcium (17% of the Daily Value) and iron (14% of the Daily Value). Note that it is relatively high in sodium, at 862mg per serving (37% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for half of the all-purpose flour to add more fiber and nutrients. However, keep in mind that it may make the cake denser. You can also consider using a mix of all-purpose and almond flour for a nuttier flavor.
What can I add to the batter for extra flavor?
You can enhance the flavor by mixing in vanilla extract, almond extract, or even citrus zest. Adding chocolate chips or dried fruits like raisins can also create a delightful twist. For a unique touch, try incorporating spices like nutmeg or ginger.
How can I make this coffee cake gluten-free?
To make a gluten-free version, you can use a gluten-free all-purpose flour blend that contains xanthan gum. Alternatively, you could use almond flour or coconut flour, but you may need to adjust the liquid ratio since they absorb moisture differently.
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).