Sunday Morning Coffee Cake
A tender, sweet coffee cake with a cinnamon-sugar swirl, perfect for Sunday mornings or brunch gatherings, offering warm flavors and a moist crumb.
Ingredients
Instructions
- Sift flour and sugar together in a bowl.
- Cut in shortening until the mixture resembles coarse crumbs.
- Save 3/4 cup of this mixture for topping.
- Mix the remaining mixture with milk, beaten egg, and cinnamon to form the batter.
- Pour batter into a greased baking pan.
- Sprinkle the reserved crumb mixture over the top.
- Bake at 350°F (175°C) for about 30 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, consider using cake flour instead of all-purpose flour. If you don't have shortening, you can substitute with an equal amount of butter or margarine. To enhance the flavor, add chopped nuts or dried fruit to the batter. For a twist, mix in some vanilla extract or almond extract. This cake can also be made in a muffin tin for individual servings.
Serving Suggestions
This coffee cake is perfect for brunch and pairs beautifully with a hot cup of coffee or tea. Serve it alongside fresh fruit or yogurt for a balanced meal. It also makes a wonderful addition to holiday gatherings or as a sweet treat during a leisurely weekend breakfast. Consider serving it with the Holiday-Crown Cheese Ball for a delightful spread.
Storage & Reheating
Store any leftover coffee cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week. To reheat, place slices in a microwave for about 10-15 seconds or in a preheated oven at 350°F (175°C) for about 5-10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Sunday Morning Coffee Cake contains roughly 302 calories, with 5g protein, 57g carbohydrates, and 7g fat. It is an excellent source of calcium (23% of the Daily Value), and a good source of vitamin C and iron. Note that it is relatively high in sodium, at 1292mg per serving (56% 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 a different type of milk for this recipe?
Yes, you can substitute any type of milk, including almond milk or soy milk, for a dairy-free version. Just ensure that the consistency is similar to regular milk, especially if using a thicker alternative. This will help maintain the desired texture of the cake.
What can I use instead of eggs in this recipe?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce, half a mashed banana, or a commercial egg replacer. These alternatives work well to bind the ingredients while keeping the cake moist and flavorful.
How can I tell when the coffee cake is done baking?
To check if the coffee cake is done, insert a toothpick into the center. If it comes out clean or with a few crumbs attached, the cake is ready. If the toothpick has wet batter on it, continue baking for a few more minutes and check again.
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).