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.
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
- Substitute sour cream for buttermilk if needed.
- Add a teaspoon of vanilla for extra depth.
- Use pecans instead of walnuts for a different nutty flavor.
- For added crunch, sprinkle extra brown sugar on top before baking.
- Make it ahead and freeze for up to a month, just skip the glaze until reheating.
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
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