Handwritten recipe for Spanish Coffee Cake from Skippy Palmer
by: salvagedrecipes

Spanish Cinnamon Streusel Coffee Cake from Skippy Palmer

Spanish Coffee Cake from Skippy Palmer
Spanish Coffee Cake is a beloved classic often served for breakfast or brunch. Despite the name, it doesn't come from Spain but rather reflects a style of American coffee cakes that became popular in mid-century kitchens. These cakes typically include warm spices, nuts, and a sugary topping, making them perfect with a morning cup of coffee. This recipe uses a combination of brown and white sugars, cinnamon, and a buttermilk base, creating a moist texture and a sweet, crunchy topping that’s irresistible.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Breakfast, Brunch
Cuisine American
Servings 10
Calories 504 kcal

Ingredients
  

  • 2 ½ cups flour
  • ¾ cup white sugar
  • 1 cup brown sugar
  • 1 tsp salt
  • 1 tsp nutmeg
  • ¾ cup vegetable oil
  • ½ cup nuts (chopped , optional, likely walnuts)
  • 2 tsp cinnamon
  • 1 cup buttermilk
  • 1 tsp baking soda
  • 1 egg
  • 1 cup powdered sugar
  • 1 to 2 tbsp milk

Instructions
 

Step 1: Mix Dry Ingredients

  • Combine flour, white sugar, brown sugar, salt, and nutmeg in a large bowl.

Step 2: Add Oil

  • Stir in the vegetable oil until well mixed.

Step 3: Make Topping

  • Reserve 1 cup of the mixture for topping.
  • Add chopped nuts and cinnamon to this reserved mixture. Set aside.

Step 4: Prepare Batter

  • To the remaining mixture, add buttermilk, baking soda, and egg. Beat well until smooth.

Step 5: Assemble and Bake

  • Pour batter into a greased 9×13-inch pan.
  • Sprinkle topping evenly over batter.
  • Bake at 350°F for 35 minutes.

Step 6: Add Drizzle

  • While still hot, drizzle with a mixture of 1 cup powdered sugar and 1–2 tbsp milk.

Tips

  • Add ½ to 1 tsp vanilla extract to the batter for extra aroma.
  • Replace nuts with oats if a nut-free topping is desired.
  • Use pecans or walnuts depending on your preferred crunch.
  • Add a pinch of cloves or cardamom to the topping for deeper spice flavor.
  • Substitute part of the flour with whole wheat flour (up to 1 cup).
  • Add ½ cup raisins or chopped apples to the batter.
  • Double the recipe and bake in a 9×13 pan for a crowd.
  • Drizzle a thicker glaze by using less milk in the powdered sugar topping.
  • Serve warm with coffee for a classic breakfast treat.

Nutrition

Calories: 504kcalCarbohydrates: 75gProtein: 4gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 10gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 20mgSodium: 873mgPotassium: 129mgFiber: 2gSugar: 35gVitamin A: 69IUVitamin C: 2mgCalcium: 105mgIron: 2mg
Keyword brunch, brunch cake, cinnamn, cinnamon cake, coffee cake, easy baking, heirloom recipe, old-fashioned dessert, vintage, vintage recipe
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