Unwrapped

At the crack of dawn (or at least what feels like daybreak) on Christmas morning, the excited footsteps of children running into our bedroom is our wake up call. Our mobile alarm clocks do not have snooze buttons. It is the one day in the…

Unwrapped

At the crack of dawn (or at least what feels like daybreak) on Christmas morning, the excited footsteps of children running into our bedroom is our wake up call. Our mobile alarm clocks do not have snooze buttons. It is the one day in the year when we reverse roles, where waking up is easy for them, and when we would much rather pull the covers back over our heads and sleep 15 minutes more.

Minutes later, we find ourselves downstairs, by the tree, holiday music playing, and wading through a sea of wrapping paper.

For the kids, clearly, they have their priorities – opening presents. But for the grown ups, we need sustenance. We need coffee. And because I don’t want to miss a single gift opening, I make it a point to avoid cooking breakfast during the madness.

Luckily for us, we are blessed with a dear friend and neighbor who loves to bake. During the holidays, we get especially excited when she delivers her Spanish Coffee Cake. We save it, hard as it may be, for Christmas morning. As the children are opening up presents from Santa, I unwrap Cheryl’s cake, a beloved family recipe. It is the perfect breakfast treat to start our Christmas morning.

Cheryl’s Spanish Coffee Cake is simply phenomenal, and I was so excited when this year, she delivered her cake along with the recipe. So, we unwrapped it, even before Christmas morning, and dug in.

What will we eat on Christmas morning, you ask? Well, I have the recipe! Now I can bake another, and so can you.

{Sincerest thanks to our friend, Cheryl Donatell, for sharing her family recipe! Merry Christmas to you and yours!}

Spanish Coffee Cake

Recipe courtesy of Cheryl Donatell

Cake may be baked in a 9×13 baking pan, a spring-form pan, or extra large muffin pan.

  • 2 1/2 cups flour
  • 1 cup brown sugar
  • 3/4 cup granulated white sugar
  • 1 teaspoon cinnamon
  • 3/4 cup oil
  • 1 cup walnuts, chopped
  • 1 cup buttermilk (or substitute 1 cup milk + 1 teaspoon vinegar)
  • 1 egg
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda

Preheat oven to 350° F. Butter a baking pan and set aside.

In a medium bowl, combine flour, brown sugar, granulated white sugar and cinnamon. Add oil.

Take 3/4 cup of this mixture and add chopped nuts; this is the streusel topping. Set aside.

To the mixture without nuts, add buttermilk, egg, baking powder and baking soda. Mix until just well incorporated. Pour batter into baking pan and sprinkle with streusel topping.

Bake for 35-40 minutes.

Comments

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  1. Melani

    This is  my families favorite coffee cake. My grandmother made it forever and for every occasion :)  I always thought it was a secret family recipe :)  I’m making it for my husband to take to school tomorrow! There is no doubt it is good anything of day or night, hot or cool  although I don’t think it lasts long enough in our family to cool off!  Great pictures and I think it was awesome finding your site. 

    Reply
    • Liren Baker

      So glad you found my site, Melani! This cake doesn’t last long at my house, either, and I have also been sharing this cake with neighbors during the holidays – they disappear quickly!

      Reply
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