Spanish Coffee Cake

Alright, folks, buckle up for this little gem right here — the Spanish Coffee Cake. It’s like your morning coffee and dessert had a delicious little baby. I stumbled upon this recipe trying to impress my picky husband, and it somehow wound up a staple on our breakfast table. It’s one of those sweet yet not-too-sweet, fancy yet not-too-fancy desserts that just hits the spot every single time. Why should you try it? Because it’s versatile, feels oh-so-comforting like a cozy sweater, and it’s the kind of recipe that turns a ho-hum Tuesday into something a bit more special.

Let’s talk love. My family absolutely adores this Spanish Coffee Cake, and honestly, I didn’t see that coming. It was a Saturday experiment that ended up as a Sunday staple. Picture this: my kids rummaging through the cake with sticky fingers, laughing as they sneak an extra piece, while my husband just sinks into his chair with his third cup of coffee, awestruck. This cake has become our weekend treasure, often accompanying big family breakfasts or midnight chats over leftover crumbs. It’s the glue in our crazy, joyous mess of a family, and I couldn’t love it more.

Why You’ll Love This Spanish Coffee Cake

1. It’s fancy enough to impress guests… or your mother-in-law.
2. Does double duty as breakfast and dessert. More cake, less dishes.
3. Gets better the next day. Perfect for sneaky morning bites.
4. Your kiddos will love it — it’s basically soft, sweet magic for them.

How to Make It

Alright, friends, picture me in my messy kitchen with flour on my nose and my toddler tugging at my apron strings. Making this cake is a delightful chaos of giggles and aroma. First off, turn that oven to 350 degrees before you forget — like I did once, and that was fun. While it heats up, mix the dry stuff in one bowl and the wet stuff in another. Don’t you dare dump it all in one unless you’re living dangerously. Now, fold them together gently, more zen garden than boxing match. Toss in some nuts or just skip ’em if you’re feeling lazy. Into the pan this masterpiece goes, bake it until the top is golden. And hey, give it a good whiff when it’s done; it’s downright heavenly.

Ingredient Notes

– Flour: This is your main squeeze here. Helps everything stick together in that cozy, crumbly way we adore.
– Sugar: Sweetness galore. Go a little less if you’re not a sugar fiend or swap with honey if that’s your jam.
– Cinnamon: The flavor hero of our story. Don’t skip it unless you want a really sad cake.

Recipe Steps:

1. Preheat oven to 350 degrees F.
2. In a large bowl, mix dry ingredients like flour, sugar, and cinnamon.
3. Separately, beat the wet ingredients together.
4. Combine wet and dry mixes gently.
5. Pour into a greased baking pan.
6. Bake until the top is golden brown and fragrant.
7. Cool slightly before serving to family and friends.

What to Serve It With

Tips & Mistakes

Oh, and definitely serve with a strong cup of coffee; it’s called Spanish Coffee Cake for a reason, right?

Storage Tips

Honestly, if you have leftovers (which is rare in our house unless I hide it), shove the cake in an airtight container and toss it into the fridge. It’s even better up cold for breakfast — trust me on this, it’s like a sweet morning hug.

Variations and Substitutions

Let’s get personal. I’ve swapped brown sugar for maple syrup when I had none. Threw in some chocolate chips one adventurous morning — changed my life. Ran out of nuts once and subbed in shredded coconut; still can’t believe it worked. Experiment at will!

Frequently Asked Questions

Spanish Coffee Cake

A moist and flavorful coffee cake infused with warm spices and a hint of citrus, perfect for breakfast or dessert.

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Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cup all-purpose flour
• ▢ 1.5 cup granulated sugar
• ▢ 0.5 cup unsalted butter softened
• ▢ 1 cup strong brewed coffee cooled
• ▢ 3 large eggs
• ▢ 2 tsp baking powder
• ▢ 0.5 tsp salt
• ▢ 1 tsp ground cinnamon
• ▢ 1 tbsp orange zest
• ▢ 1 tsp vanilla extract

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
• In a medium bowl, whisk together flour, baking powder, salt, and ground cinnamon.
• In a large bowl, beat the softened butter and granulated sugar until creamy.
• Add eggs one at a time into the butter mixture, mixing well after each addition.
• Mix in vanilla extract and orange zest.
• Alternate adding the flour mixture and brewed coffee, beginning and ending with flour mixture. Mix until just combined.
• Pour batter into the prepared pan and smooth the top.
• Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
• Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.

Notes

This cake pairs wonderfully with a cup of fresh coffee and can be stored in an airtight container for up to 3 days.