Why You’ll Love This Recipe
Spanish Coffee Cake is easy to make, uses simple pantry staples, and fills your kitchen with the comforting aroma of cinnamon and spice. The buttermilk gives the cake a tender texture and slight tang, while the brown sugar and cinnamon topping creates a sweet, crunchy contrast. It’s a nostalgic, crowd-pleasing dessert or breakfast bake that never goes out of style.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake batter:
- All-purpose flour
- Baking soda
- Salt
- Ground cinnamon
- Ground nutmeg (optional)
- Unsalted butter (softened)
- Granulated sugar
- Egg
- Buttermilk
- Vanilla extract
For the cinnamon-sugar topping:
- Brown sugar
- Ground cinnamon
- Chopped nuts (optional – pecans or walnuts work well)
- Unsalted butter (melted)
Directions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or a similar-sized pan.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla.
- Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk. Mix until just combined—do not overmix.
- Pour half the batter into the prepared pan and spread evenly.
- In a small bowl, mix the brown sugar, cinnamon, and nuts (if using). Sprinkle half of this mixture over the batter in the pan.
- Pour the remaining batter on top and smooth it out. Sprinkle the rest of the cinnamon-sugar mixture over the top and drizzle with melted butter.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool slightly before slicing and serving.
Servings and timing
This recipe serves 12–15 and takes about 50 minutes total—15 minutes for prep and 30–35 minutes to bake.
Variations
- Add raisins or chopped dates to the batter for extra sweetness.
- Use sour cream in place of buttermilk for a richer texture.
- Swirl the cinnamon sugar into the batter instead of layering for a marbled effect.
- Add a drizzle of powdered sugar glaze on top for a sweet finish.
- Make it in a bundt pan for a more formal presentation—adjust baking time accordingly.
Storage/Reheating
Store Spanish Coffee Cake covered at room temperature for up to 3 days or in the refrigerator for up to 5 days. Reheat individual slices in the microwave for 10–15 seconds or in a 300°F (150°C) oven for 5–10 minutes to refresh.
FAQs
Why is it called Spanish Coffee Cake?
Despite the name, it’s not a traditional Spanish dessert. The origins are unclear, but it’s believed to refer to the cinnamon and spice flavors popular in older American “Spanish” dessert recipes.
Can I use milk instead of buttermilk?
Yes, but for best results, use a buttermilk substitute by adding 1 tablespoon lemon juice or vinegar to 1 cup of milk and let sit for 5 minutes.
What kind of nuts work best?
Pecans and walnuts are most common, but almonds can be used for a different flavor and texture.
Can I make this cake ahead of time?
Yes, it stays moist for days and can be made the night before serving.
Is this the same as crumb cake?
It’s similar, but crumb cake typically has a thicker streusel topping. Spanish Coffee Cake has more of a layered cinnamon-sugar style.
Can I freeze it?
Yes, freeze slices wrapped in plastic wrap and foil for up to 2 months. Thaw at room temperature or reheat in the oven.
Can I add frosting?
Traditionally it’s served without, but a light glaze or dusting of powdered sugar is a nice touch.
How do I keep it moist?
Don’t overbake and store it covered tightly. The buttermilk also helps retain moisture.
Can I bake this in a round cake pan?
Yes, but use two pans or a deep one and adjust baking time as needed.
Can I make it without nuts?
Absolutely—just leave them out or replace them with seeds or oats for texture.
Conclusion
Spanish Coffee Cake is a comforting, cinnamon-scented classic that’s as simple to make as it is satisfying to eat. With its tender crumb, warm spice, and sweet, buttery topping, it’s the perfect treat to share with family or enjoy with a quiet morning coffee. Whether served plain or dressed up, it’s always a delicious bite of nostalgia.
PrintSpanish Coffee Cake
Spanish Coffee Cake is a warm, spiced breakfast cake layered with cinnamon sugar and optionally topped with chopped nuts and melted butter. Tender from the buttermilk and rich in comforting flavor, it’s a nostalgic bake perfect for breakfast, brunch, or afternoon coffee.
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Total Time: 50 minutes
- Yield: 12–15 servings
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Ingredients
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Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.,In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.,In a large bowl, cream butter and granulated sugar until light and fluffy. Add egg and vanilla; mix until combined.,Alternate adding the dry ingredients and buttermilk to the creamed mixture. Mix until just combined.,Spread half the batter into the prepared pan.,In a small bowl, mix together brown sugar, cinnamon, and nuts if using. Sprinkle half over the batter.,Spread the remaining batter on top. Sprinkle with remaining cinnamon-sugar mixture and drizzle with melted butter.,Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.,Cool slightly before slicing and serving.
Notes
You can swirl the cinnamon-sugar mixture into the batter instead of layering it for a marbled look.,Add raisins or chopped dates for a fruitier variation.,This cake tastes great with a light glaze or powdered sugar on top.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 24g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: undefined
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
