Ruth Lyons' Coffeecake
A moist, flavorful coffeecake with warm spices and a crumbly topping, perfect for breakfast or brunch, appealing to those who enjoy sweet, spiced baked treats.
Ingredients
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Mix together sugar, brown sugar, flour, cinnamon, nutmeg, and salt.
- Add vegetable oil and stir until crumbly.
- Reserve and set aside 3/4 cup of the mixture for topping.
- Add vinegar to the milk and stir into the sugar mixture.
- Add the egg and baking soda; mix well.
- Pour the batter into a 13x9 inch pan.
- Sprinkle the reserved topping over the batter.
- Bake for 30 minutes.
Tips & Substitutions
For a lighter texture, consider using cake flour instead of all-purpose flour. If you're out of vegetable oil, melted coconut oil or unsweetened applesauce can work as substitutes. To enhance flavor, add a teaspoon of vanilla extract to the batter. Ensure to mix the wet and dry ingredients just until combined to avoid overmixing.
Serving Suggestions
This coffeecake is perfect for breakfast or as a snack, and it pairs beautifully with a cup of freshly brewed coffee. Serve it warm, dusted with powdered sugar, or enjoy it with a dollop of whipped cream. For a delightful twist, try serving it alongside a scoop of ice cream, similar to what you might find with 2, 2 And 2 Ice Cream.
Storage & Reheating
Store any leftover coffeecake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, place individual slices in the microwave for 15-20 seconds or warm in an oven preheated to 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Ruth Lyons' Coffeecake contains roughly 440 calories, with 7g protein, 81g carbohydrates, and 10g fat. It is an excellent source of calcium (20% of the Daily Value), and a good source of iron and vitamin C. Note that it is relatively high in sodium, at 1059mg per serving (46% 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 before baking. Just bring it to room temperature before pouring it into the pan and baking. This helps the flavors meld and can even enhance the overall taste.
What can I add to the coffeecake for extra flavor?
Consider adding chopped nuts, such as walnuts or pecans, for a delightful crunch. You could also mix in dried fruits like raisins or cranberries. For a chocolatey twist, fold in mini chocolate chips. These additions will elevate your coffeecake, making it even more indulgent.
Is it possible to make this recipe gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Ensure that your baking soda is labeled gluten-free as well. The texture may vary slightly, but it should still yield a delicious result.
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).