Spanish Coffee Cake
This Spanish Coffee Cake is the best streusel coffee cake recipe, moist from buttermilk with a nutty crumb topping. Perfect for brunch and gift-giving!
This Spanish Coffee Cake is the best streusel coffee cake recipe, moist from buttermilk with a nutty crumb topping. Perfect for brunch and gift-giving!
Note: This post first appeared on December 24, 2010. The recipe has been updated from the archives with updated content and photographs, as well as improved kitchen notes and recipe annotation. I hope you enjoy this favorite from my kitchen.
At the crack of dawn (or at least what feels like daybreak) on Christmas morning, the excited footsteps of children running into our bedroom are 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.
HOW TO MAKE SPANISH COFFEE CAKE
Since I first shared this recipe, I’ve been asked, “what makes this Spanish?” Good question. A common belief is that back in the day, it was the use of Spanish/Moorish spices such as nutmeg and cinnamon, etc., that made this Spanish. Whatever its origins, the cinnamon flavor, along with the chopped walnuts make this a family favorite.
- Combine the flour, brown sugar, granulated white sugar, and cinnamon in a bowl.
- Add the oil into the flour mixture.
- Blend the oil into the flour mixture until moistened.
- Take 3/4 cup of the mixture and set aside with the nuts; this is your streusel.
- Add buttermilk, egg, baking powder and baking soda to the remaining flour mixture and blend.
- Pour the batter into a baking pan and sprinkle streusel on top.
- Bake for about 35 minutes (depending on the size of your pan, see recipe). Allow to cool slightly and enjoy!
LIKE THIS SPANISH COFFEE CAKE? MORE CAKE RECIPES TO TRY
Mamon: Filipino Sponge Cake
Apple Walnut Delight Cake
Carrot Cake Cupcakes
Pumpkin Spice Buttermilk Bundt Cake
Rhubarb Cake
Buttered Rum and Candied Sweet Potato Crumb Cake
Coconut Zucchini Coffee Cake
Gingerbread Snack Cake from Vanilla and Bean
German Chocolate Cake from Foolproof Living
Note: This post first appeared on December 24, 2010. The recipe has been updated from the archives with updated content and photographs, as well as improved kitchen notes and recipe annotation. I hope you enjoy this favorite from my kitchen.
Spanish Coffee Cake
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup brown sugar
- 3/4 cup granulated white sugar
- 1 teaspoon cinnamon
- 3/4 cup canola oil
- 1 cup walnuts chopped
- 1 cup buttermilk or substitute 1 cup milk + 1 teaspoon vinegar
- 1 large egg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Instructions
- In a medium bowl, combine flour, brown sugar, granulated white sugar, and cinnamon. Add oil.
- Take 3/4 cup of the flour mixture and add chopped nuts; this is the streusel topping. Set aside.
- Stir in baking powder and baking soda to the flour mixture without nuts. Mix in buttermilk and egg until just well incorporated. Pour batter into baking pan and sprinkle with streusel topping.
- Bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
Notes
Baking Pan Options:
The coffee cake may be baked in different baking pans, just adjust your baking time. In general, begin to check your cake at the following times:- 9"x13" baking pan: bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean
- 9" springform pan: bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean
- 2 6" springform or cheesecake pans (for two cakes): bake at 325°F for about 1 hour 15 minutes, or until a toothpick inserted in the center comes out clean
- Jumbo muffin pan: bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean
Nutrition
Comments
COOKBOOK
What kind of pan was used for the photos?
Hi Di! In the photos, I used two 6″ Fat Daddio’s cheesecake pans to make 2 cakes. Here is the link on Amazon: https://amzn.to/2P5bkf7. I also have it in the notes section of the recipe card!
The cake looks perfect and fabulous to bake for a special day. Yes, its definitely the best coffee cake. Lovely!!
Hi! Can you please tell me the weight if this cake?
Hi, Sama! I’m sorry, I don’t have the weight of the cake — I’ve never weighed it before! When I make it again, I’ll weigh it — may I ask why you need to know the weight?
Hi can i use dry buttermilk instead of the substitute?
Hi Richelle – I have not tested the recipe with dry buttermilk, but you should be able to use reconstituted dry buttermilk in this recipe. Please let me know how it turns out!
Can I substitute 3/4 cup melted butter for the oil?
Yes, melted butter can be used instead of oil!
wonderful cake, or streusel coffee cake, haven’t had one like it in so long, you’ve awakened my taste buds, now I only need to make it, thank you
I’m so glad it’s awakened your cravings! I hope you try it, Sabrina!
I’m loving how big and tall this coffee cake is, and the texture looks perfect…so glad you brought it back from the archives!
Thanks, Sue! I’m so glad I brought it back from the archives, too!
Cheryl’s Spanish Coffee Cake looks so decadent! The is the sort of cake I like to indulge in as a treat with a cup of tea!
Cheryl’s recipe truly is a favorite and perfect with a cup of tea! Thanks, Hadia!
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.
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!