Coffee Coffee Cake
Coffee coffee cake is a welcome change. This isn't necessarily just made to eat with coffee, but it's also made with coffee. And trust me. You'll want this.
Coffee Coffee CakeJump to Recipe
This is an updated post from the recipe archives.
If English isn’t your primary language, coffee cake must be very confusing. I mean, there’s no coffee in it normally. It should be called “Cake you eat with coffee.” Of course, that doesn’t roll off the tongue really so people just say coffee cake.
My point is that some people are probably disappointed when they eat their coffee cake and discover that it has no actual coffee IN IT.
So I decided to fix that.
Coffee Coffee Cake
- ¾ c. pecans or walnuts
- ¾ c. sugar
- 1 tsp cinnamon
- 3 ⅓ c. all-purpose flour
- 1 ½ tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- ¾ c. buttermilk
- ¾ c. strong coffee cold
- 2 tsp vanilla
- 1 ½ sticks unsalted butter 12 Tablespoons unsalted butter, soft
- 1 ¾ c. sugar
- 3 large eggs
- ¼ c. strong coffee
- 2 ½ c. powdered sugar sifted
- Brew a very strong cup of coffee and cool it off in the fridge before continuing. You could do this the day before.
- Finely chop your pecans or walnuts or pulse them a few times in a food processor. Then mix them with the cinnamon and sugar to finish the streusel. Set aside for later.
- Combine all your dry ingredients for the cake and mix together.
- Combine the cold strong coffee with the buttermilk and vanilla and whisk together. Set aside.
- Preheat oven to 350 degrees and if you’re using a bundt pan, lightly butter it and dust it with flour so your cake will come out easily.
- Using a stand mixer or hand mixer, beat together the sugar and soft butter until light and fluffy. About 5 minutes with a stand mixer or 10 minutes with a hand mixer.
- Mix in one egg at a time, mixing on low after each egg.
- Add your dry and wet ingredients to the batter in the following order, stirring after every step: 1/3 dry mix, 1/2 wet mix, 1/3 dry mix, the remaining wet mix, the remaining dry mix. Mix well and scrape down the sides of the bowl to make sure everything is well combined.
- Pour half of your batter into your dish or bundt pan. Add all your streusel in an even layer. Then top with rest of your batter.
- 10) Bake at 350 degrees until a wooden skewer comes out cleanly, about an hour but it could vary based on your pan so just check it regularly.
- Cool the cake for 10 minutes on a rack and then, if you used a bundt pan, invert it on a plate to carefully remove the cake. You can slide a knife around the sides of the pan to loosen the cake a bit.
- Cool the cake completely.
- If you’re using glaze, mix sifted powdered sugar and coffee until smooth, then drizzle over cake.
- Let glaze harden for a few minutes then serve immediately.
Did you make this?
Snap a photo and tag @macheesmo so I can see your work.
Coffee Coffee Cake
The Coffee part
So, I’ll be completely honest. I’m not the first genius to think of baking a coffee cake with coffee. Joy and Ree have done it for starters.
A lot of recipes like this use instant espresso but I just decided to brew a really strong pot of french press coffee and use that in place of some of the liquid. It worked like a charm.
So this coffee cake is like most coffee cakes in that it’s filled with a really tasty cinnamon sugar streusel. There are some pecans mixed in as well although they are totally optional.
If you’re using the pecans though, chop them really finely or give them a spin in a food processor.
Mix the chopped nuts with the cinnamon and sugar and set it aside for later.
Once you have your coffee brewed, be sure to cool it off in the fridge. Adding hot coffee to a cake batter is a recipe for failure.
Then just mix all the liquid ingredients together. This will smell really intense actually.
For those that are recipe curious, I just adapted the recipe I was using to replace 1-for-1 the buttermilk for the coffee. But I still kept a good amount of buttermilk because it gives the cake some great moisture.
In a separate bowl, stir together the dry stuff (flour, baking powder, baking soda, and salt).
Making the Batter
Using a stand mixer or a hand mixer, beat the butter and sugar together until they’re light and fluffy, about 5 minutes with a stand mixer or 10 with a hand mixer. Then add the eggs one at a time, mixing in between each one.
Next, you need to incorporate the dry ingredient mix and the wet stuff into the creamed butter. This is the same process for pretty much every cake, but it goes like this:
– Add 1/3 of your dry ingredients to the creamed butter and combine.
– Add 1/2 your liquid and mix together.
– Add 1/3 of your dry ingredients and stir.
– Add the rest of your liquid and stir.
– Finally, add the rest of your dry ingredients and combine. If you’re using a stand mixer, be sure to scrape the bowl down.
You should end up with a really light and fluffy batter that smells like, well, COFFEE.
If you’re using a bundt cake (which I recommend), be sure to lightly butter and flour the pan so the cake comes out easily after baking. Then pour HALF of your batter into the prepared pan and even it out. Add your streusel layer to that!
Then pour the rest of your batter over the streusel. It’s okay if some of the streusel is poking through, just do your best to even everything out.
Baking the Cake
Bake your coffee coffee cake at 350 degrees until a wooden skewer comes out clean. Mine took about an hour. Be sure to check it with a skewer though because depending on the pan you’re using, your cooking time could vary by 10-15 minutes.
Anyway, you’ll end up with this delicious looking thing which you should let cool on a rack for 10 minutes.
Once it’s reasonably cool, you should be able to remove it from the pan pretty easily. I just flip my pan over onto a plate and the cake should come out. If you’re worried about it, slide a knife around the edges to loosen it.
I decided to prepare a quick coffee glaze for the cake also. Just combine some coffee with sifted powdered sugar until it’s smooth. Be sure that the cake is cool before you glaze it though. I let mine cool for about an hour before I glazed it.
Once the glaze is mostly smooth, it’s time to drizzle!
Slice it up and serve it! This cake will keep pretty moist for 3 or 4 days as long as you don’t slice it all and wrap it well in plastic wrap.
When I started making this recipe I was worried that you wouldn’t be able to taste the coffee and then I was worried that the coffee flavor would be TOO intense, but it turned out about right honestly.
The cake was very moist and had some great flavor. So give this a shot if you’re in the mood for some REAL coffee cake!
51 Responses to “Coffee Coffee Cake” Leave a comment
Silly question for you….What if you don't have a French Press for brewing strong coffee? What would your suggestion be? I HAVE to make this coffee cake, lives are depending on it…mainly mine.
Definitely not a problem. You can brew just a strong cup of coffee in a coffee maker. I'd just put like 50% more coffee than you normally do and it should work fine. Just remember to cool it down before you add it to the batter ;) Good luck!
Can i replace the butter with oil ? im all out of butter and i absolutely need to make this cake!!!
Hey Sara! I THINK the answer is yes, but it needs to be a neutral oil… vegetable, canola, or coconut oil would probably work great. I’m not 100%, but I think it will work… if you try it, report back! :)
My Mom made this with the addition of apples and raisins . It was so delicious we could never wait long enough for her to glaze it! It was consumed before it got cool!
haha awesome: "I’m not the first genius to think of baking a coffee cake with coffee"
read: There are geniuses in this world who have done x, I'm one of them
Very good flavor and moist. I used sour cream instead of buttermilk, buttermilk will be flakier when I make and have milk on hand. Any thoughts on substitutes for nuts because of allergy. I made my coffee about 4 times as strong as yours, dark and rich. Yummy! Thanks as always for sharing, JR
It’s not noted in the ingredient list but when he describes how to make the streusel it does say that the nuts are optional. If you really would like something else in there, I wonder if raisins would swap in well?
OMG, I love this!! Yummy!! *:)*
Well, other people may have thought of it first, but this is a new concept to me! Must try. Soon.
I made this on Sunday, and it was a huge hit! I adapted the recipe to make it vegan (soymilk instead of buttermilk, applesauce instead of eggs, margarine instead of butter) – but I don't think any of my omnivore friends noticed a difference. The biggest compliment I got: "this tastes exactly like a poptart!" At least I think it was a compliment.
This is WOW. Love the recipe. Thanks.
YUM! I just made it and it's in the oven–licked the bowel clean–(worth getting salmonella) ha. OMG, THANKS!!
I have made this cake twice now and found it quite mouth watering. On both of the occasions the streusel sunk to the bottom.
Does anyone have any idea how to avoid this?
Hey Roy, sounds like maybe you aren’t beating your cake batter enough. Make sure you really cream the butter/sugar together so it’s very light and fluffy.
I’m not really sure what else would cause the streusel to sink… it’s a pretty sturdy batter that should hold up okay.
years ago my Mom asked me to make a coffee cake with real coffee with a recipe she supplied. I think I used a cup of instant and hot water. anyways I used too much and it was really STRONG coffee cake.
Can I use cake flour in this recipe instead of all purpose? I have a box I need to use before it expires hehe…
Hmm… not sure on that one. I think it would work, but you will need more flour. I would say 1 cup + 1tbsp of cake flour and you might need even a bit more. it should work but i’m not sure the texture will be great. It’ll be light and fluffy instead of dense and rich…
Ah good point about the texture! I don’t want a fluffy coffee cake =( Thanks for the quick reply
“If English isn’t your primary language, coffee cake must be very confusing. I mean, there’s no coffee in it normally.”
That confused me, but only until I realised that what you actually mean is: “If American isn’t your primary language…”.
Over here in the UK, where English is our primary language, coffee cake always has coffee in it. Anything else would be as silly as calling something a teacake when it doesn’t have any tea in it. Err, wait…
Im from Ireland and the first time I saw a coffee cake on an American blog I actaully wrote to the blog writer to tell her she had forgot to tell us how much coffee to put in it. :P Like Jon above a coffee cake in Ireland has coffee in it.
Will be making this at the weekend for sure.
I am from Portugal and coffee cake always have coffee as one of the ingredients.
I used to lived in Malaysia, durian fruit is the king of the fruits. But I am not very fancy about it. When I visited back home again 4 years ago. More than 1 friend baked me a durian cake. It taste fantastic. I wanted to make a durian cake badly but never do it. Few months ago my sister sent me 2 big packages of durian coffee ( coffee with durian taste and smell and sugar in it ). When I found this recipe I think it is perfect to make a durian coffee cake for the x’mas holiday. My sister and brother-in-laws, niece are crazy about durian. With coffee in it will even taste better (even I am not a coffee drinker I like it). Can you please tell me if I can reduce the sugar in this recipe ? Will the batter still light and fluffy?
Hey Hannah! I would guess that you can probably reduce the sugar in the cake by 1/2 cup and still have good results. Good luck!
I absolutely love this post! Being a coffee addict, I’m going to have to try this….SOON! But I love your post overall! Your language, pictures, etc., all are from a ‘real’ person, it’s like I’m talking to my best friend right here in the room with me LOL Thanks for that!
Ha! Thanks for the comment and for reading Lisa! Hope you like the cake if you try it out! Cheers!
This cake looks delicious and I love the name!! It’s true, I don’t know why we call it coffee cake, because I feel like pretty much ALL cake goes well with coffee, right?
Your coffee cake sous very good,however would like to make a suggestion.I would substitute cold brewed processed coffee I own a small coffee roasting company,and coffee shop. The cold brewed coffee is a liquid concentrate. Very versatile product.
Thanks for the recipe! I made this for a potluck brunch and it came out beautifully! Although I did make one substitution – I was out of eggs, so I tried using tofu instead (I had read that that’s a common substitution for vegans). I couldn’t believe how good it tasted and none of my friends could believe I had made it with tofu! Thanks again! :)
Hey Namratha! So glad that substitution worked for you. :)
I used decaf instant coffee and it turned out lovely.
Can I half this recipe!
Hey Jessica… technically yes, but there are some tricks like you’d have to divide 3 eggs by two… also, you won’t be able to bake it in a bundt pan like i did. You’ll just have to bake it in probably an 8×8 baking dish. it won’t be quite as impressive, but should be delicious if you can get the math right! Good luck!
Looks great. Didn’t realise when I googledm ‘coffee cake recipes’ I’d only get ordinary cakes – then realised Americans don’t use coffee in a coffee cake!! Thanks for your recipe – which I got by googling ‘coffee cakes made with coffee’ which then came up with dozens of international recipes – learn something everyday!!
Nice blog on Coffee cakes. Recipe you are given for the coffee cake is really very nice. We use this recipe for making coffee cake and we make a yummy coffee cake with the help of your blog.
Thnx for this beautiful blog.
smells very good bakeing it now. Can’t wait for the taste test!!
Made one on Monday, it was such a bit I am making one to take to a dinner party tomorrow night. I accidentally used 5 eggs (mixed up recipes) but it was still very good. Used 4 eggs tonight. Can hardly wait to taste it!!
Thank you for sharing
Can you use brown sugar instead of white?
Should work fine Ronald! Good luck!
What is coffee cake without COFFEE??? I made this tonight and it was heavenly!!! I just had a slice with a nice glass of Organic whole milk.
The texture was great and the glaze was awesome!
I think I hear another slice calling me! Thanks for the recipe!
I just made this.. in oven now.. but I just realized I had a coffee extract in my baking cabinet. Would that help with the coffee flavoring or stick to the brewed coffee?
You certainly coudl use that. I’d go light on it as those extracts can be very strong. Good luck!
Thank you! It turned out great, but didn’t have the strong coffee taste. I was already afraid of that because I just brewed my coffee and I don’t drink coffee so I guessed at what would be “strong”… So next time I believe I will try the extract…thanks again..
Can I make in 2 loaf pans- eat one and freeze one?
Hey Edwina, I’m not sure if the volume would work out, but you can definitely give it a shot! Good luck!
There is no length of bake time..
Just a wooden puck coming out clean…give me a number?
Hey Chic! It’s in the direction steps, but it’s about an hour of baking time. Good luck!
Can I use grass-fed milk instead of buttermilk?
Amazing cake! Perfect texture and flavour. I accidentally added the sugar with the rest of the dry ingredients rather than creaming it with the butter. Turned out fabulous regardless!
Used brown sugar for the streusel but white sugar for the cake itself.
Could this be done in a 9X13 pan? I don’t own a bundt pan and also I need to divide this into pieces to serve 24, and it’s easier to do in a rectangular pan.