This Nut Ball Coffee Cake is the ultimate comfort food for chilly mornings or afternoon tea. It features tender, cake-like “balls” of dough studded with finely chopped nuts and warm spices. Each bite offers a delightful contrast between the soft, spiced interior and the crunchy, caramelized exterior created by dipping the dough in melted butter and a mixture of brown sugar and cinnamon. The recipe is simple to assemble, requiring no fancy techniques, just wholesome ingredients like milk, eggs, and butter. It’s perfect for sharing with family or serving alongside a steaming cup of coffee. The aroma of baking nutmeg and cinnamon fills the kitchen, making it a treat for all senses. Whether you use walnuts, pecans, or almonds, this versatile dessert brings a homemade warmth to any gathering.
Nut Ball Coffee Cake
Description
This Nut Ball Coffee Cake is the ultimate comfort food for chilly mornings or afternoon tea. It features tender, cake-like "balls" of dough studded with finely chopped nuts and warm spices. Each bite offers a delightful contrast between the soft, spiced interior and the crunchy, caramelized exterior created by dipping the dough in melted butter and a mixture of brown sugar and cinnamon. The recipe is simple to assemble, requiring no fancy techniques, just wholesome ingredients like milk, eggs, and butter. It&# 226;ÂÂs perfect for sharing with family or serving alongside a steaming cup of coffee. The aroma of baking nutmeg and cinnamon fills the kitchen, making it a treat for all senses. Whether you use walnuts, pecans, or almonds, this versatile dessert brings a homemade warmth to any gathering.Ingredients
Directions
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Preheat oven to 375ðF (190ðC).
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In a large bowl, combine flour, granulated sugar, 1/2 teaspoon nutmeg, and 1/2 teaspoon cinnamon.
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Add milk and egg to the dry ingredients and beat until a smooth, thick dough forms.
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Melt the butter or margarine in a small saucepan or microwave.
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In a small shallow dish, mix together the brown sugar and 1 teaspoon of ground cinnamon.
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Place the finely chopped nuts in another shallow dish.
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Take spoonfuls of the dough and roll them into balls.
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Dip each dough ball first into the melted butter, then into the brown sugar-cinnamon mixture, and finally into the chopped nuts to coat completely.
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Place the coated balls close together in an 8-inch pie pan or individually in greased muffin cups.
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Bake for 18 to 20 minutes, or until golden brown and set.
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Let cool slightly before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 560.1kcal
- % Daily Value *
- Total Fat 8.2g13%
- Saturated Fat 2.5g13%
- Cholesterol 47.0mg16%
- Sodium 103.1mg5%
- Total Carbohydrate 104.5g35%
- Dietary Fiber 3.7g15%
- Sugars 12.8g
- Protein 14.4g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in the microwave or oven before serving.
Nut Variations: You can use walnuts, pecans, almonds, or hazelnuts for the chopped nuts. Toasting the nuts before chopping them will enhance the flavor.
Dietary Note: This recipe is vegetarian. For a vegan version, substitute the butter with a plant-based alternative and the egg with a flax egg or commercial egg replacer.
Serving Suggestion: Serve warm with a side of whipped cream, vanilla ice cream, or a drizzle of caramel sauce.
