Twenty-Minute Coffee Cake
A quick and delightful coffee cake with a tender crumb, infused with cinnamon and topped with a sweet sugar-cinnamon sprinkle. Perfect for breakfast, brunch, or an afternoon treat, it's easy to prepare and satisfies any sweet tooth with its warm, comforting flavors.
Ingredients
Instructions
- Combine the eggs and sugar in a mixing bowl and beat well.
- Sift together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the egg mixture, alternating with the milk, and stir until well blended.
- Pour the batter into a greased 8 x 12-inch baking pan.
- Pour the melted butter over the batter.
- Sprinkle with additional sugar and cinnamon on top.
- Bake at 375°F (190°C) for 20 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your eggs are at room temperature before beating. You can substitute half of the all-purpose flour with whole wheat flour for a healthier twist. If you don't have melted butter, vegetable oil can work as a substitute. To enhance the flavor, consider adding a splash of vanilla extract or almond extract to the batter.
Serving Suggestions
This coffee cake is perfect for breakfast or brunch and pairs beautifully with a hot cup of coffee or tea. Serve it alongside fresh fruit or yogurt for a balanced meal. For a festive touch, consider adding a drizzle of glaze or serving with a scoop of ice cream for dessert. It's a versatile treat that complements various occasions.
Storage & Reheating
Store any leftover coffee cake in an airtight container at room temperature for up to three days. For longer storage, wrap individual pieces in plastic wrap and place them in the freezer for up to two months. To reheat, simply microwave a slice for about 10-15 seconds or warm it in the oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Twenty-Minute Coffee Cake contains roughly 426 calories, with 6g protein, 76g carbohydrates, and 11g fat. It is an excellent source of calcium (31% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 752mg per serving (33% 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 in this recipe?
Yes, you can use any type of milk, including almond, soy, or oat milk, as suitable substitutes. Just keep in mind that different milks may slightly alter the flavor and texture. If using a non-dairy milk, ensure it is unsweetened to maintain the balance of sweetness in the cake.
How can I make this recipe gluten-free?
To make a gluten-free version of this coffee cake, substitute the all-purpose flour with a gluten-free flour blend. Be sure to use a blend that contains xanthan gum, or add a teaspoon of xanthan gum to help with the cake's structure. Adjust baking time if necessary, as gluten-free batters can behave differently.
What can I add for extra flavor or texture?
You can enhance the flavor by adding chopped nuts, such as walnuts or pecans, to the batter or as a topping. Dried fruits like raisins or cranberries also add a nice chewiness. For a hint of spice, consider mixing in a pinch of nutmeg or using a flavored sugar for sprinkling on top.
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).