Strudel Coffee Cake
A delightful coffee cake with a flaky, cinnamon-sugar filling, pecans, and coconut, perfect for breakfast or brunch, offering warm, sweet, and nutty flavors that everyone will enjoy.
Ingredients
Instructions
- Dissolve yeast and sugar in warm milk.
- Mix all ingredients together and let rise until doubled in bulk.
- Divide the dough into two parts.
- Roll out each part, not too thin.
- Rub melted Crisco over each rolled-out dough.
- Mix brown sugar, chopped pecans, and coconut together.
- Sprinkle half of the mixture over each piece of dough.
- Roll up each piece like a jelly roll.
- Place on a greased cookie sheet and let rise again.
- Bake at 350°F for 25 to 30 minutes, or until brown.
- Cool and drizzle with powdered sugar icing; garnish with cherry halves.
Tips & Substitutions
For a lighter texture, ensure your yeast is fresh and dissolve it completely in warm milk before mixing. You can substitute butter for Crisco if preferred, or use a blend of almond flour for a gluten-free version. Consider adding spices like cinnamon to the filling for extra flavor or incorporating raisins for added sweetness.
Serving Suggestions
This Strudel Coffee Cake is perfect for brunch or as an afternoon snack, pairing wonderfully with coffee or tea. Serve it alongside fresh fruit for a refreshing contrast, or try it with a scoop of vanilla ice cream for dessert. It also pairs beautifully with Grandma'S Choc-Oatmeal Cookies for a delightful dessert spread.
Storage & Reheating
Store leftover Strudel Coffee Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to one week. To reheat, simply warm individual slices in the microwave for 15-20 seconds or in the oven at 350°F for about 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Strudel Coffee Cake contains roughly 634 calories, with 5g protein, 113g carbohydrates, and 21g fat. It is a good source of dietary fiber (16% of the Daily Value), iron (14% of the Daily Value), and protein (11% of the Daily Value). Note that it is relatively high in sodium, at 656mg per serving (29% 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
How can I make this recipe vegan?
To make this Strudel Coffee Cake vegan, substitute the eggs with flaxseed meal (1 tablespoon mixed with 2.5 tablespoons of water per egg) and replace Crisco with a plant-based butter or coconut oil. Ensure your milk is plant-based as well.
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).