Thumbprint Coffee Cake
A tender, crumbly coffee cake with a sweet topping, perfect for breakfast or brunch gatherings, offering warm, comforting flavors that delight coffee lovers and dessert enthusiasts alike.
Ingredients
Instructions
- Mix all ingredients with the first portion of flour; let stand in warm place for 30 minutes.
- Add the second portion of flour to the mixture.
- Let the batter rise in a warm place for 30 to 45 minutes.
- Knead the batter until smooth.
- Divide the dough into three well-greased 9-inch pans.
- Let the dough rise again for 30 to 45 minutes or until doubled in size.
- Punch holes in the dough with your finger to create thumbprints.
- Add the topping to the prepared dough.
Tips & Substitutions
For a lighter texture, ensure your yeast is fresh and active before starting. If you don't have evaporated milk, you can substitute it with regular milk or a milk alternative. For added flavor, consider mixing in spices like cinnamon or nutmeg. This cake pairs beautifully with the Cherry Nut Pound Cake for a delightful dessert spread.
Serving Suggestions
Serve the Thumbprint Coffee Cake warm, topped with your favorite jam or fruit preserves in the thumbprint holes. It’s perfect for breakfast or as an afternoon snack with coffee or tea. For a complete dessert spread, consider serving it alongside the Almond Apricot Coffee Cake for a delightful variety.
Storage & Reheating
Store leftover Thumbprint Coffee Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months. When ready to enjoy, thaw at room temperature and warm individual slices in the microwave for about 10-15 seconds for a fresh-baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Thumbprint Coffee Cake contains roughly 598 calories, with 12g protein, 60g carbohydrates, and 35g fat. It is an excellent source of protein (24% of the Daily Value) and iron (23% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 1470mg 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 instant yeast instead of dry yeast for this recipe?
Yes, you can use instant yeast as a substitute! Just mix it directly with the dry ingredients without needing to activate it in warm water. The dough may rise a bit faster, so keep an eye on it during the rising phases.
What can I use if I run out of butter?
If you run out of butter, you can substitute it with an equal amount of vegetable oil or melted coconut oil. This will maintain the moisture in the cake, although the flavor may differ slightly. For a dairy-free option, use a plant-based butter substitute.
How can I make this recipe more festive?
To make this coffee cake more festive, consider adding seasonal spices like pumpkin pie spice or a splash of vanilla extract. You can also top it with a simple glaze made from powdered sugar and milk, or add crushed nuts for an extra crunch.
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).