Speed Bake Coffee Cake
A quick and flavorful coffee cake featuring a tender yeast dough, cinnamon-sugar topping, and a hint of lemon, perfect for breakfast or coffee gatherings.
Ingredients
Instructions
- In the morning, cream together the butter, sugar, and salt.
- Add the beaten egg and lemon rind and juice.
- Sift and measure 3 cups of flour into a mixing bowl.
- Blend the yeast ferment with the flour, then add the sugar mixture and knead into a smooth, soft dough.
- Let the dough rise until doubled in size.
- Roll or pat the dough until 1/2 inch thick.
- Place the dough in a shallow, buttered pan.
- Brush the top with melted butter.
- Let the dough rise until doubled again.
- Sprinkle the top with cinnamon and sugar.
- Bake in a 350°F oven for about 20 minutes.
Tips & Substitutions
For a lighter texture, consider using cake flour instead of all-purpose flour. If you don’t have Speed Bake Yeast Ferment, you can substitute with instant yeast, adjusting the amount according to package instructions. Adding a pinch of nutmeg along with the cinnamon can enhance the flavor. Don't skip the lemon juice; it adds a nice brightness to the cake.
Serving Suggestions
Serve the coffee cake warm with a dollop of whipped cream or a side of fresh fruit like strawberries or blueberries for a delightful brunch. It pairs beautifully with Pineapple And Orange Salad for a refreshing contrast. Enjoy it alongside your morning coffee or tea for a comforting start to the day.
Storage & Reheating
Store any 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 freeze for up to a month. To reheat, place individual slices in the microwave for about 15-20 seconds or warm in an oven at 350°F for 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Speed Bake Coffee Cake contains roughly 216 calories, with 8g protein, 40g carbohydrates, and 3g fat. It is a good source of protein (16% of the Daily Value) and iron (14% of the Daily Value). Note that it is relatively high in sodium, at 708mg per serving (31% 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 dough the night before and let it rise in the refrigerator. In the morning, take it out, allow it to come to room temperature, and then proceed with rolling it out and baking. This makes for a convenient breakfast option without much morning prep.
What can I use instead of lemon juice?
If you don’t have lemon juice, you can substitute with an equal amount of vinegar or use lime juice for a slightly different flavor. You can also omit the juice entirely, but keep in mind it will alter the cake's taste, making it less tangy.
How can I tell when the coffee cake is done baking?
The coffee cake is done when the top is golden brown and a toothpick inserted into the center comes out clean. Keep an eye on it as baking times may vary slightly depending on your oven. If the top browns too quickly, you can cover it loosely with aluminum foil.
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).