Ruth Lyons' Coffee Cake(In Honor Of Hector D. Kirk)
A moist and flavorful coffee cake featuring raisins, coconut, and pecans, perfect for breakfast or brunch, with a tender crumb and sweet topping.
Ingredients
Instructions
- Combine margarine, white sugar, light brown sugar, and flour in a mixing bowl.
- Mix well and set aside 1/2 cup of the mixture for topping.
- Add eggs, buttermilk, and baking soda to the remaining mixture and mix well.
- Stir in raisins, coconut, and chopped pecans if using.
- Pour the batter into two floured and greased round cake pans.
- Sprinkle the reserved dry ingredients on top of each batter.
- Press some pecans onto the top of each coffee cake.
- Bake at 350°F (175°C) for 35 minutes.
Tips & Substitutions
For a lighter texture, ensure your margarine is softened but not melted. You can substitute the buttermilk with a mixture of milk and vinegar or lemon juice for a similar tangy flavor. If you prefer, swap out the raisins for cranberries or leave out the nuts for a nut-free option. To enhance sweetness, consider adding a dash of vanilla extract.
Serving Suggestions
This coffee cake is perfect for breakfast or as a snack with a cup of coffee or tea. Consider serving it alongside a fruit platter or a scoop of Tangy Dip For Fresh Fruit for a refreshing contrast. It can also be enjoyed as a dessert with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
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 refrigerate for up to a week. To reheat, simply warm individual slices in the microwave for 10-15 seconds or in a preheated oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Ruth Lyons' Coffee Cake(In Honor Of Hector D. Kirk) contains roughly 643 calories, with 5g protein, 98g carbohydrates, and 29g fat. It is a good source of dietary fiber (14% of the Daily Value), iron (12% of the Daily Value), and potassium (12% of the Daily Value). Note that it is relatively high in sodium, at 832mg per serving (36% 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 coffee cake ahead of time?
Yes, you can prepare the batter the night before and store it in the refrigerator. Just make sure to let it come to room temperature before baking. Alternatively, bake the cake in advance and store it, wrapped, for up to a week, allowing flavors to meld beautifully.
How can I make this coffee cake gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free all-purpose blend that contains xanthan gum. This will help mimic the structure of traditional flour. Ensure all other ingredients are also gluten-free, especially baking soda and any optional add-ins.
What can I use instead of margarine?
If you prefer, you can substitute margarine with unsalted butter for a richer flavor. Alternatively, coconut oil can be used for a dairy-free option. Just remember that the texture may vary slightly depending on the fat used.
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).