Grandma's Early Morning Coffee Cake
Healthy alternative to doughnuts or store bought coffee cakes. It is a bit messy to eat--- get ready for crumbs if you have small children.... but it is well worth it!
Healthy alternative to doughnuts or store bought coffee cakes. It is a bit messy to eat--- get ready for crumbs if you have small children.... but it is well worth it!
- Carbohydrate 68.3129149728135 g
- Cholesterol 54.5632638888889 mg
- Fat 12.7076304888889 g
- Fiber 1.31047238942452 g
- Protein 4.3128105069469 g
- Saturated Fat 7.63535976597222 g
- Serving Size 1 1 Serving (159g)
- Sodium 221.341985193642 mg
- Sugar 67.002442583389 g
- Trans Fat 1.00514756666667 g
- Calories 398 calories
Step-by-step
- Preheat the oven to 375.
- Cream butter with sugar.
- Add egg, milk, and vanilla extract, then add dry ingredients and blend well.
- Grease an 8 inch square or round cake pan.
- Pour batter into pan.
- Mix topping ingredients together and sprinkle over batter.
- Bake for 25 to 30 minutes, or until it tests done with a cake tester.
Unlike a dense pound cake designed to stand up to heavy glazes, traditional coffee cake relies on a lighter batter intended to be torn and served alongside hot beverages. This style emerged from European baking traditions where sweetened yeast breads or quick breads were specifically formulated to complement bitter morning brews. Wheat germ incorporated into the dry ingredients introduces a nutty flavor profile and additional structural fiber without requiring heavy whole-grain substitutions.
Creaming butter and sugar together incorporates vital air pockets into the fat matrix. This mechanical leavening works alongside baking powder to lift the batter as it enters a preheated 375 degree oven. Mixing the wet ingredients thoroughly before adding the flour ensures uniform hydration, preventing tough gluten pockets from forming during the brief mixing phase.
Crushed corn flakes and wheat germ combined in the topping create a distinct textural contrast against the tender crumb underneath. Fat from the melted butter binds these dry topping elements together, allowing them to brown evenly during the 25 to 30 minute baking window. A skewer inserted into the center should emerge clean when the cake is fully cooked.
Allow the finished cake to cool slightly in an eight-inch square or round pan before slicing to let the internal steam redistribute. Storing the baked goods loosely covered at room temperature preserves the crispness of the cereal-based topping, whereas airtight plastic containers will soften the crust prematurely.
