Breakfast Coffeecake Recipe

Name: Breakfast Coffeecake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 c. sugar; 3 Tbsp. flour; 1/4 tsp grnd nutmeg; 1 tsp salt; 1/2 tsp vanilla extract; 1/4 c. cool butter - (1/2 stick) cut up; 2 c. flour; 1 tsp baking pwdr; 1 tsp baking soda; 1/2 tsp nutmeg; 1/2 tsp salt; 1/2 c. butter - (1 stick) room temperature; 1/2 c. sugar; 2 x Large eggs; 1 tsp vanilla extract; 1 c. lowfat sour cream; 2 c. diced rhubarb

Servings: persons

3/4 c. sugar
3 Tbsp. flour
1/4 tsp grnd nutmeg
1 tsp salt
1/2 tsp vanilla extract
1/4 c. cool butter - (1/2 stick) cut up
2 c. flour
1 tsp baking pwdr
1 tsp baking soda
1/2 tsp nutmeg
1/2 tsp salt
1/2 c. butter - (1 stick) room temperature
1/2 c. sugar
2 x Large eggs
1 tsp vanilla extract
1 c. lowfat sour cream
2 c. diced rhubarb

1
For the Crumble Topping: Combine the sugar, flour, nutmeg and salt in a bowl.
2
Stir in the vanilla, then work in the butter with a pastry blender or possibly fork till crumbly.
3
Set aside.
4
For the Cake: Heat the oven to 350 degrees.
5
Butter a 9-inch tube pan.
6
Stir together the flour, baking pwdr, baking soda, nutmeg and salt in a bowl.
7
Set aside.
8
Beat together the butter and sugar in a mixing bowl till light and fluffy.
9
Beat in the Large eggs, one at a time.
10
Beat in the vanilla.
11
Beat in half the flour mix till creamy, then beat in the lowfat sour cream till blended.
12
Beat in the remaining flour mix till combined.
13
Stir in the rhubarb.
14
Spoon the batter into the tube pan.
15
Top with the crumble mix.
16
Bake till a toothpick inserted in the center comes out clean, about 1 hour.
17
Cold the cake in the pan slightly, then remove to a wire rack to cold completely.
18
This recipe yields 12 servings.

1283

kcal

Calories

Fat

179

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3/4 c. sugar, 3 Tbsp. flour, 1/4 tsp grnd nutmeg, 1 tsp salt, and more.

Yes, Breakfast Coffeecake Recipe falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!