St. Timothy Coffee Cake
A moist, cinnamon-scented coffee cake with nuts and raisins, perfect for breakfast or brunch, offering rich flavors and a tender crumb that appeals to all ages.
Ingredients
Instructions
- Cream butter until light and fluffy.
- Gradually add sugar and continue to cream.
- Blend in vanilla.
- Add eggs one at a time, beating well after each addition.
- Sift together flour, baking powder, salt, and cinnamon.
- Coat chopped nuts and raisins with dry ingredients.
- Alternately add dry ingredients and sour cream to the creamed mixture, blending well after each addition.
- The batter should look like whipped cream tinged with honey.
- Pour the batter into a greased and floured Bundt pan.
- Sprinkle the top with cinnamon sugar.
- Bake at 350°F (175°C) for 60 minutes or until the cake tests done.
- Leave in the pan for at least 1 hour before turning out.
- Turn out the cake and sprinkle with additional cinnamon sugar.
Tips & Substitutions
For a lighter texture, ensure the butter is at room temperature before creaming. If you want to reduce fat, consider substituting half of the butter with applesauce or using Greek yogurt in place of sour cream. For a nut-free version, simply omit the nuts or replace them with seeds. Adding a hint of nutmeg can elevate the cinnamon flavor.
Serving Suggestions
This coffee cake is perfect for brunch or as a delightful afternoon snack. Pair it with a hot cup of coffee or tea to enhance its flavors. It also goes well with fresh fruit or a dollop of whipped cream. For a unique twist, consider serving it alongside a slice of Low-Fat Buttermilk Cake for a delightful dessert spread.
Storage & Reheating
Store any leftover St. Timothy Coffee Cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake in plastic wrap and foil, then freeze for up to three months. To reheat, thaw overnight in the fridge and warm in the oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of St. Timothy Coffee Cake contains roughly 519 calories, with 5g protein, 51g carbohydrates, and 23g fat. It is a good source of protein (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 a different type of flour for this recipe?
Yes, you can substitute all-purpose flour with a gluten-free blend or whole wheat flour. However, this may alter the texture slightly, so be sure to check for doneness as baking times may vary.
Is it necessary to coat the nuts and raisins with dry ingredients?
Coating the nuts and raisins helps prevent them from sinking to the bottom of the cake during baking. This ensures an even distribution throughout the cake, making each slice deliciously balanced.
What can I do if I don't have sour cream?
If you don’t have sour cream on hand, you can substitute it with plain yogurt or buttermilk. Both options will provide the necessary acidity and moisture while keeping the cake tender.
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).