Does there need to be an occasion to enjoy a fresh slice of coffee cake? I think not! There are so many varieties of coffee cake, that it might be difficult in choosing which one to make. And then there’s the question. “Why is it called coffee cake?” My mom used to tell me; “it’s because it goes great with a cup of coffee”. I think she may have been right.
Coffee Cake Fun Facts
- It is believed that coffee cake originated in Europe during the 17th century.
- Coffee cake is meant to be enjoyed with a cup of coffee.
- British coffee cake is usually flavored with coffee.
- Immigrants from other countries brought their recipes to the US. In the 17th century coffee cakes consisted of flour, fruit and sweet spices. Over time, the recipes changed with the use of sugared fruit, nuts, and sour cream.
- In the 19th century, Americans used leftover coffee to enhance a recipe and reduce leftovers.
Walnut Coffee Cake
This cake is pure heaven to the tastebuds. The coffee added to it makes it moist and rich tasting. This is the perfect recipe for afternoon tea, and your friends will swear it's shop made. If you prefer a stronger coffee taste, you can replace the coffee with espresso in both the cake and the frosting.
Ingredients
Cake
- ½ cup walnut pieces
- 1 cup white sugar
- 1 cup butter, room temperature
- 1 ¾ cups Bisquick
- 4 eggs
- 2 tbsp milk
- 2 tbsp instant coffee dissolved into 2 tbsp of hot water
Frosting
- 2 ½ cups icing sugar
- 1 ½ cups butter, salted
- 2 tbsp instant coffee dissolved into 2 tbsp of hot water
Instructions
- Preheat the oven to three hundred and seventy-five degrees. Grease two nine-inch cake pans and line with parchment paper.
- In a food processor or chopper, combine one-half cup of walnut pieces and one cup of white sugar and process into a fine powder.
- Add one cup of butter, one and three-quarters of a cup of Bisquick and four eggs. Process until smooth.
- Pour in two tablespoons of milk and two tablespoons of instant coffee dissolve in the hot water and continue processing until all ingredients are well combined.
- Pour the batter evenly into the two prepared cake pans. Bake for twenty to twenty-five minutes, or until a toothpick inserted into the middle comes out clean.
- Remove cakes from pan, remove parchment paper and let cool on a wire rack. Prepare the frosting.
- In a mixing bowl using an electric hand mixer, mix two-and-a-half cups of icing sugar, one and a half cups of salted butter, and two tablespoons of instant coffee dissolved into two tablespoons of hot water. Mix until smooth.
- Cut the top off of one cake if needed to make it flat across the top and ice with half of the frosting. Place the other cake on top and ice with the remaining frosting. Cut cake into slices and enjoy.
Tried this recipe?Let us know how it was!
Rhubarb Coffee Cake
This is a favorite of my mom's. She grew rhubarb in her garden and was famous in her neighborhood for her rhubarb pie and cakes. The sour cream makes this a more moist cake compared to other recipes, while the topping gives it an extra taste of sweetness.
Ingredients
Cake
- ½ cup butter
- 1 ½ cups white sugar
- 2 eggs
- 1 cup sour cream
- 1 tsp vanilla
- 2 cups Bisquick
- 1 tsp baking soda
- 2 cups rhubarb, finely chopped
Topping
- ½ cup brown sugar
- 1 tbsp Bisquick
- 1 tsp cinnamon
- 1 tbsp butter, softened
Instructions
- Preheat the oven to three hundred and seventy-five degrees. Grease a cake pan and line with parchment paper.
- In a large mixing bowl, using an electric mixer, combine one-half cup of butter and one and one-half cups of white sugar.
- Add two eggs, one cup of sour cream and one teaspoon of vanilla. Mix until well combined.
- Mix in two cups of Bisquick, and one teaspoon of baking soda. Do not over mix.
- Stir in two cups of rhubarb. Pour batter into the prepared cake pan and prepare the topping.
- In a small mixing bowl add one-half cup of brown sugar, one tablespoon of Bisquick, one tablespoon of cinnamon and one tablespoon of soft butter. Mix until crumbly and sprinkle over the top of the cake batter.
- Bake for approximately forty minutes.
Tried this recipe?Let us know how it was!
Pick Me Up Coffee Cake
The name says it all for this delectable coffee cake. A true coffee cake with the ingredients you would expect from the name is what you will get with this recipe.
Ingredients
Crumb Topping
- ½ cup Bisquick
- ¼ cup brown sugar
- ½ tsp cinnamon
- 1 tsp instant coffee
- 4 tbsp salted butter
Cake
- 2 cups Bisquick
- ¾ tsp baking soda
- ½ tsp cinnamon
- ½ cup strong brewed coffee
- ½ cup sour cream
- 1 cup butter
- 1 cup white sugar
- 2 eggs
- 1 tsp vanilla extract
Instructions
- Preheat the oven to three hundred and fifty degrees. Grease a cake pan and line with parchment paper.
- In a mixing bowl, blend two cups of Bisquick, three-quarters of a teaspoon of baking soda, one-half teaspoon of cinnamon.
- In a separate bowl, combine one-half cup of strong brewed coffee and one-half cup of sour cream. Mix until smooth.
- In a large mixing bowl, using an electric mixer, beat two eggs. Add one cup of butter, one cup of white sugar, one teaspoon of vanilla and the sour cream and coffee mixture.
- Add the dry ingredients into the wet ingredients mixing until well incorporated.
- Pour the cake batter into the prepared cake pan and prepare the crumb topping.
- In a medium bowl, mix one-half cup of Bisquick, one-quarter cup of brown sugar, one-half teaspoon of cinnamon and one teaspoon of instant coffee. Add four tablespoons of salted butter and mix until crumbly. Sprinkle evenly over the cake batter and bake for forty-five minutes, or until done.
Tried this recipe?Let us know how it was!
Final Thought
For me; there’s nothing better than curling up with a delightful book, a nice cup of coffee and a slice of coffee cake, especially on a rainy day. Although some people correlate cake with special occasions, that’s not the case in our house. Coffee cake is meant to be shared and enjoyed at any time, so I hope you enjoy these recipes.
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