St. Timothy'S Coffee Cake
St. Timothy's Coffee Cake is a moist, flavorful dessert featuring a tender crumb infused with cinnamon, nuts, and raisins. Perfect for breakfast or brunch, it offers a delightful combination of sweet and nutty flavors, appealing to those who enjoy comforting baked goods with a touch of nostalgia.
Ingredients
Instructions
- Cream together margarine and sugar.
- Sift together the flour, baking powder, salt, and cinnamon.
- Add chopped nuts and raisins to the dry ingredients.
- Add eggs, sour cream, and vanilla to the mixture.
- Mix well until smooth.
- Pour batter into a greased bundt pan.
- Sprinkle sugar and cinnamon mixture on top before baking.
- Bake at 350°F for 1 hour.
- After baking, sprinkle additional sugar and cinnamon mixture on the bottom.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. If you prefer a nut-free version, you can omit the chopped nuts and add more raisins or even chocolate chips. To enhance the cinnamon flavor, try adding a touch of nutmeg. Ensure you cream the margarine and sugar well for a lighter cake texture.
Serving Suggestions
This coffee cake is perfect for brunch or as a dessert with a cup of coffee or tea. It pairs beautifully with a side of fresh fruit or yogurt. Consider serving it alongside other favorites like Corn Dogs for a casual gathering or enjoying it as a sweet treat after a savory meal.
Storage & Reheating
Store leftover coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, warm individual slices in the microwave for about 15-20 seconds or in a preheated oven at 350°F for 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of St. Timothy'S Coffee Cake contains roughly 233 calories, with 4g protein, 35g carbohydrates, and 9g fat. It is a good source of vitamin C (16% of the Daily Value), calcium (12% of the Daily Value), and dietary fiber (10% of the Daily Value). It also contributes 3g of dietary fiber toward your daily target.
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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. Consider using a blend of both for a lighter result while still enjoying the health benefits of whole grains.
How can I make this recipe gluten-free?
To make this coffee cake gluten-free, use a gluten-free all-purpose flour blend that contains xanthan gum. This will help mimic the texture of traditional flour. Ensure that other ingredients, like baking powder, are also gluten-free.
What can I use instead of sour cream?
If you don't have sour cream on hand, you can use Greek yogurt or buttermilk as a substitute. Both will maintain the moisture and tanginess needed for the cake, ensuring a delicious final product.
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).