Snap Doodle Coffee Cake
A moist, nut-topped coffee cake with a buttery crumble and sweet brown sugar layer, perfect for breakfast or brunch gatherings, offering a comforting, sweet flavor profile.
Ingredients
Instructions
- Lightly grease the bottom of an oblong pan.
- Mix eggs, sugar, evaporated milk, flour, and baking powder in a bowl.
- Pour the batter into the prepared pan.
- Top with melted butter, chopped nuts, and sprinkle brown sugar on top.
- Bake at 375°F (190°C) for 25 minutes.
Tips & Substitutions
For a richer flavor, consider substituting half of the evaporated milk with sour cream. You can also use whole wheat flour for added nutrition. If you prefer a nuttier taste, try adding different nuts like walnuts or pecans instead of the traditional chopped nuts. Ensure your baking powder is fresh for the best rise. This cake is versatile enough to be enjoyed alongside delicious cookie squares.
Serving Suggestions
Serve Snap Doodle Coffee Cake warm, dusted with powdered sugar for an elegant touch. It pairs beautifully with a cup of coffee or tea, making it perfect for brunch or a cozy afternoon snack. Consider serving it alongside a fruit salad for a refreshing contrast. You can also enjoy it as a delightful dessert after a hearty meal like down home cube steak.
Storage & Reheating
Allow the Snap Doodle Coffee Cake to cool completely before storing. Place it in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To reheat, simply microwave individual slices for 10-15 seconds or warm them in an oven at 350°F (175°C) for about 5 minutes for a fresh taste.
Nutrition & Diet Analysis (per serving)
Each serving of Snap Doodle Coffee Cake contains roughly 680 calories, with 5g protein, 112g carbohydrates, and 25g fat. It is an excellent source of calcium (25% of the Daily Value), and a good source of iron and protein.
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 substitute the eggs in this recipe?
Yes, you can substitute the eggs with flaxseed meal or applesauce to make the recipe vegan. Use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for each egg, or replace each egg with 1/4 cup of applesauce. This will maintain moisture and texture in the cake.
What type of nuts work best in this cake?
While the recipe calls for chopped nuts, you can use any variety you prefer. Walnuts and pecans are popular choices for their flavor and crunch. If you have nut allergies, you can omit the nuts entirely or use seeds like sunflower or pumpkin seeds for a similar texture.
How can I make this cake more chocolatey?
To add a chocolate flavor, you can incorporate cocoa powder into the dry ingredients. Start with 1/4 cup of unsweetened cocoa powder and reduce the flour by the same amount. Alternatively, fold in chocolate chips into the batter before baking for extra sweetness and texture.
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).