Steve'S Coffeecake
A moist, sweet coffeecake featuring a tender batter topped with brown sugar and buttery dots, perfect for breakfast, brunch, or a cozy dessert with coffee.
Ingredients
Instructions
- Mix dry ingredients with shortening.
- Add milk and egg; fold lightly.
- Pour batter into an 8 or 9-inch baking pan.
- Spread generously with brown sugar and dot closely with butter or margarine.
- Bake at 350°F for 30 minutes or until the cake springs back when touched in the center.
Tips & Substitutions
For a richer flavor, consider substituting half of the shortening with unsalted butter. If you want to reduce sugar, you can use a sugar alternative like coconut sugar, which pairs well with the brown sugar topping. Remember to use a light hand when mixing to keep the cake tender. If you're looking for a different texture, try adding chopped nuts or chocolate chips to the batter.
Serving Suggestions
This coffeecake is perfect for breakfast or as an afternoon snack. Serve it warm with a pat of butter for extra richness, or enjoy it alongside a cup of coffee or tea. It would pair beautifully with Chocolate Applesauce Bread for a delightful brunch spread. For a fruity touch, consider serving with fresh berries on the side.
Storage & Reheating
To store leftovers, wrap the cooled coffeecake in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze individual slices for up to 3 months. To reheat, simply warm in the oven at 350°F for about 10 minutes or until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Steve'S Coffeecake contains roughly 418 calories, with 9g protein, 75g carbohydrates, and 10g fat. It is an excellent source of iron (21% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 571mg per serving (25% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture will be denser. To maintain a lighter crumb, consider using half whole wheat and half all-purpose flour. This will give you some of the health benefits of whole grains while still keeping the cake fluffy.
How can I make this recipe gluten-free?
To make this coffeecake gluten-free, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Be sure to check that all other ingredients, such as baking powder, are gluten-free as well. The baking time may vary slightly, so keep an eye on it as it bakes.
What can I do if my coffeecake is too dry?
If your coffeecake turns out dry, it may be due to overbaking or not enough moisture in the batter. To add moisture, consider drizzling a simple syrup over the cake after it cools. For next time, you can also try adding an extra egg or a bit more milk to the batter to ensure a moist 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).