Shortcut Coffee Cake
A quick and indulgent coffee cake featuring tender biscuits, cinnamon-sugar layers, and a nutty, buttery topping, perfect for breakfast or dessert for gatherings.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Grease a 12-cup Bundt pan with 1 tablespoon of softened butter.
- Place syrup and chopped nuts in the bottom of the pan.
- In a small bowl, combine brown sugar and cinnamon; mix well.
- Separate the biscuits into individual pieces.
- Dip each biscuit in melted butter, then in the cinnamon-sugar mixture.
- Stand the coated biscuits on edge in the prepared pan, spacing evenly.
- Sprinkle the remaining cinnamon-sugar mixture over the biscuits and drizzle with remaining melted butter.
- Bake for 30 to 40 minutes or until browned.
- Cool upright in the pan for 5 minutes.
- Invert the pan onto a serving plate to serve.
Tips & Substitutions
For a nut-free version, simply omit the chopped nuts or substitute with seeds like sunflower seeds. You can also use any type of biscuits you have on hand, such as flaky or flaky layer biscuits. If you prefer a sweeter cake, increase the amount of brown sugar mixed with cinnamon. Remember to check for doneness by inserting a toothpick into the center; it should come out clean.
Serving Suggestions
This Shortcut Coffee Cake is perfect for breakfast or brunch and pairs beautifully with a hot cup of coffee or tea. Serve it alongside a fresh fruit salad or a light yogurt for a balanced meal. You can also drizzle some maple syrup on top for an extra touch of sweetness or serve with a dollop of whipped cream for dessert.
Storage & Reheating
Store any leftover coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, warm individual pieces in the microwave for about 15-20 seconds or place slices in a preheated oven at 350°F (175°C) for 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Shortcut Coffee Cake contains roughly 210 calories, with 4g protein, 33g carbohydrates, and 7g fat. It is a good source of vitamin A (15% of the Daily Value), calcium (11% of the Daily Value), and iron (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 different types of biscuits for this recipe?
Absolutely! You can use any kind of refrigerated biscuits, such as flaky or buttermilk. Just keep in mind that the texture and flavor may vary slightly based on the type you choose. Experimenting with different flavors can also add a fun twist to your coffee cake!
How can I make this coffee cake healthier?
To make this coffee cake healthier, consider using whole grain biscuits or a lower sugar alternative for the brown sugar. You can also reduce the amount of butter used for dipping the biscuits and replace some of the nuts with seeds for added nutrition without sacrificing flavor.
Is it possible to freeze this coffee cake?
Yes, you can freeze this coffee cake! After baking and cooling, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. To enjoy, simply thaw it in the refrigerator overnight and reheat as needed.
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).