Sugar-N-Spice Coffee Cake
A moist, flavorful coffee cake with a crunchy cinnamon and pecan topping, perfect for breakfast or brunch, appealing to those who enjoy sweet, nutty treats.
Ingredients
Instructions
- Preheat oven to 400° F and grease two 8-inch cake pans.
- Combine brown sugar, chopped pecans, crushed cereal, and cinnamon; set aside.
- Prepare cake mix according to package instructions, using water as directed.
- Add sour cream and eggs to the cake batter and mix well.
- Pour 1 cup of batter into each prepared cake pan.
- Top each with 3/4 cup of the cereal mixture.
- Divide the remaining batter evenly between the two pans.
- Stir 2 tablespoons of softened butter into the remaining cereal mixture and spread over the batter in each pan.
- Bake for 40 to 45 minutes or until a wooden toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Tips & Substitutions
For a richer flavor, consider using toasted pecans instead of raw. If you don’t have Sugar Smacks, any lightly sweetened cereal can work as a substitute. To enhance the cinnamon flavor, you might add a dash of nutmeg or allspice. Ensure the butter is softened for better incorporation into the cereal mixture.
Serving Suggestions
This Sugar-N-Spice Coffee Cake is perfect for breakfast or as an afternoon snack. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with Hot Vanilla, making it an excellent choice for cozy gatherings or brunches.
Storage & Reheating
To store leftovers, wrap the cooled coffee cake tightly in plastic wrap or aluminum foil and store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. To reheat, place slices in the microwave for 20-30 seconds until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Sugar-N-Spice Coffee Cake contains roughly 459 calories, with 6g protein, 69g carbohydrates, and 19g fat. It is a good source of calcium (14% of the Daily Value), protein (13% of the Daily Value), and iron (10% 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 make this coffee cake ahead of time?
Yes, you can prepare the cake a day in advance. Store it covered at room temperature. If you prefer, you can also bake it and freeze it. Just ensure it cools completely before wrapping it well and placing it in the freezer.
What can I use instead of sour cream?
Greek yogurt is an excellent substitute for sour cream in this recipe. It will provide a similar tangy flavor and creamy texture. You can also use buttermilk or a dairy-free yogurt if you need a non-dairy option.
Can I add fruit to the coffee cake?
Absolutely! Adding fresh fruit like blueberries or chopped apples can enhance the flavor and add moisture. Just be sure to adjust the baking time slightly, as additional moisture may require a longer bake.
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).