Sugar Coffeecake
A moist, flavorful coffee cake with a cinnamon-sugar topping, perfect for breakfast or brunch, appealing to those who love sweet, comforting baked treats.
Ingredients
Instructions
- Mix flour, sugar, salt, cinnamon, margarine, and Crisco until the mixture is fine and crumbly.
- Keep 1 cup of the mixture aside for the topping.
- Add the remaining ingredients and mix until smooth.
- Pour the batter into two 9-inch cake pans.
- Sprinkle the reserved topping over the batter.
- Bake at 350°F for 30 to 35 minutes.
Tips & Substitutions
For a richer flavor, consider substituting half of the margarine with butter. If you don’t have buttermilk, mix 1 cup of milk with a tablespoon of vinegar or lemon juice and let it sit for 5 minutes. Ensure all ingredients are at room temperature for better mixing. To add a twist, try incorporating nuts or dried fruits into the batter, similar to what you might find in Sour Cream Date Cookies.
Serving Suggestions
This sugar coffeecake is perfect for breakfast or as an afternoon treat. Serve it alongside a hot cup of coffee or tea for a delightful pairing. It also goes well with fresh fruit or a dollop of whipped cream for dessert. For a unique twist, try serving it with a slice of Chess Pie(Recipe Of Mrs. R. H. Ward, A Past President) for a sweet spread.
Storage & Reheating
Store any leftover coffeecake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and freeze it for up to three months. To reheat, simply slice and warm in the microwave for about 15-20 seconds or in a preheated oven at 350°F for 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Sugar Coffeecake contains roughly 357 calories, with 9g protein, 61g carbohydrates, and 9g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 1050mg per serving (46% 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 all-purpose flour instead of cake flour?
Yes, all-purpose flour can be used in this recipe. However, for a lighter texture, you might want to sift the flour or add a tablespoon of cornstarch per cup of flour to mimic cake flour's properties.
What can I substitute if I don’t have Crisco?
You can replace Crisco with an equal amount of vegetable shortening or use more margarine or butter if you prefer. Keep in mind that the texture might vary slightly.
How do I know when the coffeecake is done baking?
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. If there's wet batter on the toothpick, continue baking for a few more minutes.
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).