Yeast Coffee Cake
A quick, fluffy yeast coffee cake with warm milk and butter, sweetened lightly with sugar and a hint of salt – perfect for a cozy breakfast or afternoon snack.
Ingredients
Instructions
- Scald milk then add margarine and let cool.
- With electric beater, mix eggs, sugar and salt.
- Add the cooled milk and dissolved yeast, then beat in 2 cups of flour.
- Gradually fold in the remaining flour by hand with a strong spoon.
- Mix for about 3 minutes until a smooth dough forms.
- Let the dough rise until doubled in size, then punch it down.
- Grease two 9‑inch pans and divide the dough between them.
- If the dough is sticky, lightly grease your fingers before placing it in the pans.
- Let the dough rise again for about 1 hour before baking.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. If you don't have scalded milk, you can heat regular milk until it's warm but not boiling. If the dough is too sticky, adding a tablespoon of flour at a time can help. Make sure your yeast is active by checking the expiration date and ensuring the water is warm, not hot, to prevent killing the yeast.
Serving Suggestions
Serve your yeast coffee cake warm or at room temperature, dusted with powdered sugar for a touch of sweetness. It pairs beautifully with coffee or tea for breakfast or as an afternoon snack. Consider serving it alongside fresh fruit or yogurt for a balanced meal. For a delightful dessert, try it with a scoop of vanilla ice cream.
Storage & Reheating
Store any leftover yeast coffee cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to a month. To reheat, thaw overnight in the refrigerator and warm slices in the microwave or oven for a few minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Yeast Coffee Cake contains roughly 220 calories, with 6g protein, 38g carbohydrates, and 6g fat. It is an excellent source of vitamin C (32% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 929mg per serving (40% 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 dough the night before and let it rise in the refrigerator overnight. In the morning, let it come to room temperature, then continue with the second rise and baking. This method allows for a convenient, freshly baked coffee cake in the morning.
What should I do if my dough doesn't rise?
If your dough doesn't rise, it may be due to inactive yeast. Ensure your yeast is fresh and active by testing it in warm water with a bit of sugar before adding it to the mixture. Additionally, make sure your dough is in a warm, draft-free area to encourage rising.
Can I add flavors or fillings to this coffee cake?
Absolutely! You can incorporate cinnamon, nuts, or dried fruits into the dough or as a filling between layers before baking. For a twist, try adding chocolate chips or berries, which will complement the flavors beautifully and add a delightful texture.
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).