Thanksgiving Coffee Cake Makes Two
Elevate your holiday mornings with this delectable Thanksgiving Coffee Cake recipe that yields not one but two perfectly spiced, melt-in-your-mouth cakes—ideal for sharing or savoring over the weekend! Featuring warm notes of cinnamon and nutmeg, a tender crumb, and a rich buttery base, this recipe captures the cozy essence of fall in every bite. Optional chopped pecans add a delightful crunch, while a dusting of powdered sugar finishes them with a festive touch. With just 15 minutes of prep time and a straightforward method, these cakes come together effortlessly, making them the perfect addition to your Thanksgiving breakfast or dessert spread. Pair with your favorite coffee or tea for a comforting treat that’s sure to impress family and friends.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 0.75 cup Unsalted butter, melted
- 2 teaspoons Baking powder
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 2 large Eggs
- 0.75 cup Whole milk
- 2 teaspoons Vanilla extract
- 0.5 cup Pecans, chopped (optional)
- optional Powdered sugar (for dusting)
Instructions
Preheat your oven to 350°F (175°C) and grease two 6-inch round cake pans. Alternatively, line with parchment paper for easier removal.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, cinnamon, nutmeg, and salt until combined.
In a separate medium bowl, whisk together the melted butter, eggs, milk, and vanilla extract until smooth.
Gradually fold the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix; the batter should be slightly thick.
If using, gently fold in the chopped pecans for added texture and flavor.
Divide the batter evenly between the two prepared cake pans, smoothing the tops with a spatula.
Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden brown.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer to a wire rack to cool completely.
Once cooled, dust the tops with powdered sugar for a festive touch, if desired.
Slice and serve with a cup of coffee or tea. These cakes can be stored in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
4245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.8 g | 260% | |
| Saturated Fat | 101.8 g | 509% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 782 mg | 260% | |
| Sodium | 2336 mg | 102% | |
| Total Carbohydrate | 563.4 g | 205% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 320.1 g | ||
| Protein | 57.4 g | 115% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 525 mg | 40% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 1175 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
