Spanish Coffee Cake
Spanish Coffee Cake offers a delightful combination of tender crumb and crunchy pecan topping, infused with warm cinnamon flavor. Perfect for breakfast or dessert, its moist texture and sweet, nutty notes make it a comforting treat for family gatherings or coffee dates.
Ingredients
Instructions
- Mix flour, sugar, brown sugar, cinnamon, salt, and oil until crumbly.
- Take out 1 cup of the mixture and add pecans to it to make the topping.
- To the remaining mixture, add baking soda, baking powder, egg, and 1/2 cup of buttermilk.
- Beat for 2 minutes.
- Add the remaining 1/2 cup of buttermilk and mix well.
Tips & Substitutions
For a lighter texture, consider using cake flour instead of all-purpose flour. If you don't have buttermilk, you can make a substitute by mixing regular milk with a tablespoon of vinegar or lemon juice. This cake can be made ahead of time and freezes well, so you can enjoy it fresh later. Incorporate a touch of vanilla extract for extra flavor.
Serving Suggestions
This Spanish Coffee Cake is delightful served with a cup of coffee or tea. For an elevated experience, pair it with a side of Yogurt And Fruit Salad to add freshness. It also makes a great breakfast item or afternoon snack. Dust with powdered sugar before serving for an elegant touch.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and freeze it for up to three months. To reheat, simply thaw at room temperature and warm slices in a microwave for 10-15 seconds for a freshly baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Spanish Coffee Cake contains roughly 1287 calories, with 13g protein, 125g carbohydrates, and 86g fat. It is an excellent source of calcium (51% of the Daily Value) and protein (27% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 2737mg per serving (119% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use nuts other than pecans in this recipe?
Yes, you can substitute pecans with walnuts or almonds if desired. Just chop them coarsely and mix them into the topping. Each nut will lend a different flavor and texture, allowing you to customize the cake to your liking.
Is it possible to make this cake without eggs?
Absolutely! You can replace the egg with a flaxseed meal or applesauce. For flaxseed, mix one tablespoon of flaxseed meal with three tablespoons of water and let it sit for a few minutes until it thickens. For applesauce, use 1/4 cup as a substitute to maintain moisture in the cake.
How can I enhance the flavor of this cake?
To enhance the flavor, consider adding a teaspoon of vanilla extract or almond extract to the batter. You can also include citrus zest, such as orange or lemon, for a refreshing twist. Another option is to sprinkle cinnamon or nutmeg into the topping for added warmth and spice.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).