Rose'S Coffee Cake
A moist, flavorful coffee cake with cinnamon-sugar swirl and crunchy walnut topping, perfect for breakfast or brunch gatherings, appealing to those who love sweet, spiced baked treats.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch tube pan.
- In a large bowl, cream together the margarine and sugar.
- Add vanilla extract and eggs; beat well until smooth.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the creamed mixture alternately with sour cream, beginning and ending with dry ingredients, mixing after each addition.
- In a small bowl, combine brown sugar and cinnamon to make the cinnamon-sugar mixture.
- Pour half of the batter into the prepared pan.
- Sprinkle half of the cinnamon-sugar mixture and half of the chopped walnuts over the batter.
- Add the remaining batter on top, then sprinkle with the remaining cinnamon-sugar and walnuts.
- Bake in the preheated oven for approximately 35 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before removing from the pan and serving.
Tips & Substitutions
For a richer flavor, consider substituting butter for margarine. If you prefer a nut-free version, leave out the walnuts or replace them with additional chocolate chips. Ensure your sour cream is at room temperature for easier mixing. To enhance the cinnamon flavor, try adding a pinch of nutmeg to the cinnamon-sugar mixture. This cake can also be made with gluten-free flour for a gluten-free option.
Serving Suggestions
This coffee cake is perfect for breakfast or brunch and pairs beautifully with a hot cup of coffee or tea. Consider serving it alongside fresh fruit or yogurt for a balanced meal. For a delightful dessert, serve slices with a scoop of vanilla ice cream or a drizzle of caramel sauce. It also makes a great addition to any gathering or holiday spread.
Storage & Reheating
Store leftover coffee cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it, where it can last up to a week. To reheat, place individual slices in the microwave for about 10-15 seconds or warm in the oven at 350°F (175°C) for 5-7 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Rose'S Coffee Cake contains roughly 572 calories, with 9g protein, 57g carbohydrates, and 36g fat. It is a good source of protein (17% of the Daily Value), calcium (17% of the Daily Value), and iron (14% of the Daily Value). Note that it is relatively high in sodium, at 783mg per serving (34% 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 nut in this recipe?
Yes, you can substitute walnuts with pecans or almonds based on your preference. Just chop them similarly to maintain the texture. If you're allergic to nuts, feel free to omit them entirely or replace them with chocolate chips for a sweet twist.
How can I tell when the coffee cake is done baking?
The coffee cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Additionally, the edges should start to pull away from the pan, and the top should be golden brown. Keep an eye on it towards the end of baking to avoid overcooking.
Can I make this cake ahead of time?
Absolutely! You can prepare the coffee cake a day in advance. Just allow it to cool completely before storing it in an airtight container. It can also be frozen for up to three months. Thaw overnight in the refrigerator before serving or reheating.
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).