Sugar Crunch Coffee Cake
A sweet, crunchy coffee cake with a tender crumb and a buttery sugar topping, perfect for breakfast or brunch gatherings, appealing to those who love baked treats.
Ingredients
Instructions
- Crumble all the dry ingredients together.
- Sprinkle the yeast into lukewarm water in a small bowl.
- Add one teaspoon of sugar to the yeast and water, then mix.
- Let stand until the yeast is thoroughly dissolved, about 5 to 15 minutes.
Tips & Substitutions
For best results, ensure your water is lukewarm to properly activate the yeast. If you don't have vegetable shortening, you can substitute it with an equal amount of unsalted butter. For a sweeter touch, consider adding a sprinkle of cinnamon to the batter or topping. Make sure to sift the flour to avoid lumps and ensure a lighter texture. This recipe pairs beautifully with American recipes like Scalloped Corn And Squash.
Serving Suggestions
Serve this Sugar Crunch Coffee Cake warm or at room temperature, perfect for breakfast or as a delightful afternoon snack. It pairs well with a hot cup of coffee or tea. Consider adding a dollop of whipped cream or a scoop of vanilla ice cream for a delicious dessert option. For a complete meal, serve alongside a fresh fruit salad or a slice of Cream Cheese Congealed Salad.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, simply place a slice in the microwave for about 15-20 seconds or pop it in a toaster oven until warm to enjoy its fresh-baked flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Sugar Crunch Coffee Cake contains roughly 407 calories, with 13g protein, 56g carbohydrates, and 15g fat. It is an excellent source of protein (25% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 1472mg per serving (64% 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 active dry yeast instead of dry yeast?
Yes, you can substitute active dry yeast for dry yeast in this recipe. Just ensure to dissolve it in warm water first and allow it to froth before adding it to the mixture. This will help ensure a good rise in your cake.
What can I add for extra flavor?
You can enhance the flavor by adding vanilla extract or almond extract to the batter. Additionally, incorporating chopped nuts, like walnuts or pecans, or dried fruits can add a delightful texture and taste to your coffee cake.
How can I tell when the cake is done baking?
The cake is done when it is golden brown on top and a toothpick inserted in the center comes out clean or with a few moist crumbs. If the edges start to pull away from the pan, it’s also a good sign that it's ready to be taken out of the oven.
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).