15 Indulgent Coffee Cake Recipes

I remember the first time I tasted a homemade cinnamon coffee cake at a friend’s brunch… it was love at first bite.

The perfect blend of sweetness and spice with a crumbly streusel topping was simply irresistible. Since that day, I’ve embarked on a delicious journey to explore various coffee cake recipes. Whether it’s a blueberry streusel bursting with fresh fruit or a chocolate hazelnut delight that’s almost too decadent to share, each recipe holds its own unique charm.

So, which of these scrumptious delights will have you preheating your oven first?

Classic Cinnamon Coffee Cake

Classic Cinnamon Coffee Cake Recipe

Indulge in the delightful aroma and taste of a Classic Cinnamon Coffee Cake, a timeless treat that complements any cup of coffee. This tender cake is layered with a sweet cinnamon streusel topping, offering a perfect balance of flavors and textures.

Ideal for breakfast, brunch, or a cozy afternoon snack, this coffee cake is sure to become a family favorite, bringing warmth and comfort with every bite. The Classic Cinnamon Coffee Cake isn’t only easy to make but also requires simple ingredients that are likely already in your pantry.

With its moist and fluffy crumb, combined with the irresistible sugary-cinnamon swirl, this cake is the epitome of home-baked goodness. Whether you’re serving it to guests or enjoying it with loved ones, this coffee cake is a delightful addition to any gathering.

Ingredients (Serves 4-6):

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1/2 cup unsalted butter, softened
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon

For the Streusel Topping:

• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup unsalted butter, cold and cubed

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease an 8-inch square baking pan or line it with parchment paper for easier removal of the cake.
2. Prepare the Streusel Topping: In a small bowl, combine 1/2 cup all-purpose flour, 1/2 cup packed brown sugar, and 1/2 teaspoon ground cinnamon. Add the cold cubed butter and use a fork or pastry cutter to cut the butter into the mixture until it resembles coarse crumbs. Set aside.
3. Mix Dry Ingredients: In a large bowl, whisk together 1 1/2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
4. Cream Butter and Sugars: In a separate bowl, beat the softened butter, 1/2 cup granulated sugar, and 1/4 cup packed brown sugar until light and fluffy, about 2-3 minutes.
5. Combine Wet Ingredients: Add the egg and vanilla extract to the butter-sugar mixture, mixing well until fully incorporated.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined, being careful not to overmix.
7. Assemble the Cake: Pour half of the batter into the prepared baking pan. Sprinkle half of the streusel topping evenly over the batter. Pour the remaining batter over the streusel layer, smoothing it with a spatula. Top with the remaining streusel.
8. Bake: Place the pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.

Extra Tips:

For an extra moist coffee cake, try adding a tablespoon of sour cream or Greek yogurt to the batter. You can also enhance the flavor by incorporating a pinch of nutmeg or a splash of almond extract.

If you prefer a nutty crunch, add chopped pecans or walnuts to the streusel topping. Remember, this cake is best enjoyed fresh, but it can be stored in an airtight container at room temperature for up to two days. Enjoy your Classic Cinnamon Coffee Cake with your favorite brew!

Blueberry Streusel Coffee Cake

Blueberry Streusel Coffee Cake is a delightful treat that combines the tartness of blueberries with a sweet, crumbly streusel topping. This cake is perfect for breakfast, brunch, or as an afternoon snack with a hot cup of coffee or tea.

The moist cake base is flavored with vanilla and cinnamon, providing a warm and comforting flavor profile. It’s a crowd-pleaser that’s certain to impress your family and friends.

This recipe yields a delicious Blueberry Streusel Coffee Cake that serves 4-6 people. The cake is topped with a buttery streusel that adds a wonderful crunch, complementing the soft cake and juicy blueberries perfectly. It’s an easy recipe that can be made with fresh or frozen blueberries, guaranteeing you can enjoy this cake year-round.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup unsalted butter, softened
• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup buttermilk
• 1 1/2 cups fresh or frozen blueberries
• 1/2 teaspoon ground cinnamon

Streusel Topping:

• 1/4 cup all-purpose flour
• 1/4 cup brown sugar
• 1/4 teaspoon ground cinnamon
• 3 tablespoons unsalted butter, cold and cubed

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan, or line it with parchment paper to prevent sticking.
2. Make the Batter: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until combined.
3. Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined, being careful not to overmix.
4. Fold in Blueberries: Gently fold in the blueberries and cinnamon into the batter, making certain they’re evenly distributed.
5. Prepare Streusel Topping: In a small bowl, combine the flour, brown sugar, and cinnamon for the streusel. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
6. Assemble the Cake: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Sprinkle the streusel topping evenly over the batter.
7. Bake the Cake: Place the cake in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
8. Serve and Enjoy: Once cooled, slice and serve the Blueberry Streusel Coffee Cake. It’s delicious on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.

Extra Tips:

For best results, make sure all your ingredients are at room temperature before you start baking. This guarantees a smoother batter and even baking.

If using frozen blueberries, don’t thaw them before adding to the batter to prevent them from bleeding into the cake. Additionally, you can double the streusel recipe if you prefer a thicker topping.

If you don’t have buttermilk, you can make a substitute by mixing 1/2 cup of milk with 1/2 tablespoon of lemon juice or vinegar and letting it sit for about 5 minutes.

Chocolate Hazelnut Delight

Chocolate Hazelnut Delight is a decadent coffee cake that combines the rich flavors of chocolate and hazelnuts to create a sweet treat that pairs perfectly with a cup of coffee. This cake is perfect for any occasion, whether you’re hosting a brunch or simply want to indulge in a delightful dessert.

The moist, tender crumb of the cake is complemented by a luscious chocolate hazelnut filling and is finished with a crunchy hazelnut topping, making every bite truly irresistible.

The following recipe serves 4-6 people, guaranteeing that there’s plenty to go around. The preparation involves creating a soft, chocolate-infused cake batter that’s layered with a creamy hazelnut spread. Topping it all off is a mixture of chopped hazelnuts and a hint of sugar for added texture and sweetness.

Whether you’re a seasoned baker or a beginner, this recipe is straightforward and sure to impress anyone who tries it.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/2 cup chocolate hazelnut spread (such as Nutella)
• 1/2 cup chopped hazelnuts
• 2 tablespoons brown sugar

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set this mixture aside for later use.
3. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 3 minutes.
4. Add Eggs and Vanilla: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract.
5. Combine with Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
6. Layer the Batter and Filling: Pour half of the cake batter into the prepared cake pan. Spread the chocolate hazelnut spread evenly over the batter, then top with the remaining cake batter, smoothing the top with a spatula.
7. Prepare the Topping: In a small bowl, combine the chopped hazelnuts and brown sugar. Sprinkle this mixture evenly over the top of the cake batter.
8. Bake the Cake: Place the cake in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve.

Extra Tips: For an extra burst of flavor, consider toasting the hazelnuts before chopping them for the topping. This can be done by placing them on a baking sheet and toasting in a 350°F (175°C) oven for about 5-7 minutes, or until they’re golden and fragrant.

Additionally, make sure all the ingredients are at room temperature before starting to guarantee a smooth batter and an evenly baked cake. If you prefer a more intense chocolate flavor, you can add 1/4 cup of mini chocolate chips to the batter.

Enjoy your Chocolate Hazelnut Delight with a steaming cup of coffee or a scoop of vanilla ice cream for an extra special treat.

Lemon Ricotta Coffee Cake

Lemon Ricotta Coffee Cake is a delightful and moist cake that combines the tangy flavor of lemon with the creamy, rich texture of ricotta cheese. This cake is perfect for breakfast, brunch, or as an afternoon treat with a warm cup of coffee. The tartness of the lemon zest complements the sweet and crumbly topping, making every bite a burst of flavor.

Ideal for a cozy gathering or a special occasion, this coffee cake is sure to impress your family and friends. This recipe yields a coffee cake that serves 4-6 people, with each slice offering a harmonious blend of citrusy and creamy flavors. The ricotta cheese not only adds moisture but also gives the cake a tender crumb, while the lemon zest and juice infuse a revitalizing brightness. The streusel topping adds an irresistible crunch, making this cake a winner for any time of the day.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup ricotta cheese
• Zest and juice of 1 lemon
• 1/2 cup sour cream

For the streusel topping:

• 1/3 cup all-purpose flour
• 1/3 cup granulated sugar
• 1/4 cup unsalted butter, cold and cubed
• 1/2 teaspoon ground cinnamon

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside for later use.
3. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3 minutes.
4. Add Eggs and Flavorings: Beat in the eggs one at a time, guaranteeing each is fully incorporated before adding the next. Stir in the vanilla extract, lemon zest, and lemon juice.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the ricotta cheese and sour cream, starting and ending with the flour mixture. Mix until just combined, being careful not to overmix.
6. Prepare Streusel Topping: In a small bowl, combine flour, sugar, cinnamon, and cold butter. Use your fingers or a pastry cutter to blend the ingredients together until the mixture resembles coarse crumbs.
7. Assemble the Cake: Pour the batter into the prepared cake pan, spreading it evenly. Sprinkle the streusel topping over the batter, guaranteeing it covers the surface evenly.
8. Bake the Cake: Place the cake in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Extra Tips:

When making this Lemon Ricotta Coffee Cake, verify that all your ingredients, especially the butter and eggs, are at room temperature for a smoother batter. If you prefer a stronger lemon flavor, feel free to add more lemon zest.

Additionally, the streusel topping can be made in advance and stored in the refrigerator until ready to use. If the top of the cake browns too quickly during baking, cover it loosely with aluminum foil to prevent burning.

Apple Cinnamon Swirl

Apple Cinnamon Swirl Coffee Cake

Indulge in the warm, comforting flavors of fall with this Apple Cinnamon Swirl Coffee Cake. Perfect for breakfast or as a sweet treat with your afternoon coffee, this cake combines the tartness of fresh apples with the rich aroma of cinnamon in a moist, tender cake. The apple cinnamon swirl weaves through the buttery batter, ensuring that each bite is filled with delightful sweetness and spice.

This coffee cake is sure to become a staple in your baking repertoire, bringing joy to all who taste it. This recipe is designed to serve 4-6 people, making it ideal for a small gathering or family breakfast. The preparation is straightforward, yet the result is a beautifully layered cake that looks as impressive as it tastes.

The ingredients are simple, allowing the natural flavors of apple and cinnamon to shine through. With its tender crumb and enticing aroma, this coffee cake is a delicious way to showcase the classic combination of apple and cinnamon in a new light.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream
• 2 medium apples, peeled, cored, and diced
• 2 teaspoons ground cinnamon
• ¼ cup brown sugar
• ½ cup chopped walnuts (optional)

Cooking Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or an 8×8-inch square baking dish with butter or non-stick spray, and line the bottom with parchment paper for easy removal.
2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 3 minutes.
4. Add Wet Ingredients: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. Gradually add the sour cream, and mix until fully incorporated.
5. Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can make the cake dense.
6. Prepare Cinnamon Swirl: In a small bowl, combine the diced apples, ground cinnamon, and brown sugar. Stir until the apples are evenly coated.
7. Layer the Batter and Swirl: Pour half of the cake batter into the prepared baking pan, spreading it evenly. Sprinkle half of the apple-cinnamon mixture over the batter. Pour the remaining batter over the top and spread it gently. Finish by sprinkling the remaining apple mixture and walnuts (if using) over the top.
8. Create the Swirl Effect: Using a knife, gently swirl the apple mixture through the batter to create a marbled effect.
9. Bake: Place the pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool and Serve: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve warm or at room temperature. Enjoy your Apple Cinnamon Swirl Coffee Cake with a cup of coffee or tea.

Extra Tips:

For the best results, use crisp and tart apples like Granny Smith or Honeycrisp, which hold their shape well during baking. If you prefer a nut-free version, simply omit the walnuts.

This coffee cake can be made a day in advance and stored in an airtight container at room temperature. Reheat slices in the microwave for a few seconds to enjoy the warm, freshly-baked taste. For added indulgence, consider drizzling a simple glaze made of powdered sugar and milk over the cooled cake before serving.

Pumpkin Spice Coffee Cake

Pumpkin Spice Coffee Cake is a delightful treat that combines the warm, comforting flavors of pumpkin and spices with the moist, crumbly texture of a traditional coffee cake. Perfect for autumn mornings or as a dessert for holiday gatherings, this cake brings a festive touch to any occasion.

The aroma of cinnamon, nutmeg, and cloves fills the kitchen as it bakes, making it hard to resist a slice while it’s still warm from the oven.

This recipe for Pumpkin Spice Coffee Cake is crafted to serve 4-6 people, making it ideal for small gatherings or family breakfasts. With a simple yet flavorful crumb topping, this cake is a crowd-pleaser that’s bound to become a seasonal favorite.

Whether enjoyed with a hot cup of coffee or a glass of cold milk, this cake is the perfect complement to the crisp, cool days of fall.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1/2 cup pumpkin puree
• 1/4 cup milk
• 2 large eggs
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt

For the Crumb Topping:

• 1/2 cup all-purpose flour
• 1/4 cup brown sugar, packed
• 1/4 cup unsalted butter, melted
• 1 teaspoon ground cinnamon

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9-inch square baking pan or line it with parchment paper for easy removal.
2. Prepare the Batter: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the pumpkin puree and milk until well combined.
3. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix as this can result in a dense cake.
4. Make the Crumb Topping: In a small bowl, combine the flour, brown sugar, and cinnamon for the crumb topping. Pour the melted butter over the mixture and stir with a fork until large crumbs form.
5. Assemble the Cake: Pour the batter into the prepared baking pan and spread it evenly with a spatula. Sprinkle the crumb topping evenly over the batter.
6. Bake the Cake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
7. Serve and Enjoy: Slice the cake into squares and serve warm or at room temperature. Enjoy it plain or with a dollop of whipped cream.

Extra Tips:

For a more robust pumpkin flavor, consider adding a teaspoon of pumpkin spice in addition to the other spices. If you prefer a nuttier texture, you can add chopped pecans or walnuts to the crumb topping.

Confirm all ingredients are at room temperature before mixing to achieve a smooth batter. If you’re feeling adventurous, a drizzle of vanilla glaze over the cooled cake can add an extra layer of sweetness and visual appeal.

Almond Raspberry Coffee Cake

Almond Raspberry Coffee Cake is a delightful treat that’s perfect for breakfast or as a sweet afternoon indulgence. This cake combines the nutty flavor of almonds with the sweet-tart taste of raspberries, creating a dessert that’s both satisfying and invigorating.

It’s light, buttery, and moist, with a crumbly texture that pairs wonderfully with a cup of coffee or tea. Whether you’re hosting a brunch or simply enjoying a cozy morning at home, this coffee cake is sure to impress.

The cake features a rich almond flavor that comes from both ground almonds and almond extract, adding depth to every bite. Fresh raspberries are nestled within the batter, providing bursts of fruity flavor and a lovely pop of color. Topped with a streusel made of almonds and brown sugar, this cake has an irresistible crunchy topping that contrasts beautifully with the tender cake beneath.

Serving 4-6 people, it’s a perfect choice for small gatherings or family breakfasts.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup ground almonds
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/2 cup sour cream
• 1 cup fresh raspberries
• 1/4 cup sliced almonds
• 1/3 cup brown sugar

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper for easy removal.
2. Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, ground almonds, baking powder, baking soda, and salt. Set this mixture aside.
3. Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy.
4. Add Eggs and Extracts: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla and almond extracts.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined to avoid over-mixing.
6. Fold in Raspberries: Gently fold in the fresh raspberries, being careful not to crush them, as this will affect the cake’s texture.
7. Pour into Pan: Pour the batter into the prepared cake pan, smoothing the top with a spatula.
8. Make the Streusel Topping: In a small bowl, mix together the sliced almonds and brown sugar. Sprinkle this mixture evenly over the top of the batter.
9. Bake: Place the cake in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Extra Tips:

When making this Almond Raspberry Coffee Cake, it’s important to use fresh raspberries for the best flavor and texture. Frozen raspberries can add extra moisture and may affect the cake’s consistency.

For an even more pronounced almond flavor, consider lightly toasting the ground almonds before incorporating them into the batter. This will enhance their nutty aroma and taste.

Finally, if you prefer a sweeter cake, you can increase the brown sugar in the streusel topping or drizzle a simple glaze made of powdered sugar and milk over the cooled cake.

Maple Pecan Coffee Cake

Maple Pecan Coffee Cake is a delightful treat that combines the rich flavors of maple syrup and toasted pecans with the comforting texture of a classic coffee cake. This cake is perfect for breakfast, brunch, or as a sweet accompaniment to your afternoon coffee. The moist cake is generously topped with a crunchy pecan streusel and drizzled with a delicate maple glaze, making it an irresistible indulgence for any occasion.

This recipe serves 4-6 people and is perfect for when you want to impress guests with a homemade cake that tastes like it came from a bakery. The key to this recipe is using pure maple syrup, which adds a natural sweetness and depth of flavor, while the pecans provide a satisfying crunch. Whether you’re making it for a special occasion or just because, this Maple Pecan Coffee Cake will surely become a favorite.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream
• ½ cup pure maple syrup

For the Pecan Streusel:

• ½ cup packed light brown sugar
• ¼ cup all-purpose flour
• ¼ cup unsalted butter, melted
• 1 cup chopped pecans
• 1 teaspoon ground cinnamon

For the Maple Glaze:

• 1 cup powdered sugar
• 2 tablespoons pure maple syrup
• 1-2 tablespoons milk

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or a square baking dish with butter or non-stick cooking spray, and set aside.
2. Prepare the Streusel: In a medium bowl, mix together the brown sugar, flour, melted butter, chopped pecans, and cinnamon until well combined. Set aside.
3. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This guarantees that all the dry ingredients are evenly distributed.
4. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
5. Add Eggs and Vanilla: Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until combined.
6. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with the sour cream and maple syrup. Begin and end with the flour mixture. Mix until just combined; don’t overmix.
7. Assemble the Cake: Pour half of the batter into the prepared pan and spread it evenly. Sprinkle half of the pecan streusel over the batter. Pour the remaining batter on top and spread evenly, then sprinkle the rest of the streusel over the top.
8. Bake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
9. Make the Glaze: In a small bowl, whisk together the powdered sugar, maple syrup, and milk until smooth. The glaze should be thick yet pourable. Adjust the consistency by adding more milk if needed.
10. Drizzle the Glaze: Once the cake is cooled, drizzle the maple glaze over the top of the cake. Allow the glaze to set before serving.

Extra Tips:

Toasting the pecans before adding them to the streusel can enhance their flavor and add an extra layer of depth to the cake. Simply place them on a baking sheet and toast in a 350°F (175°C) oven for about 5-7 minutes, or until fragrant. Let them cool before using.

Also, if you prefer a less sweet glaze, reduce the amount of powdered sugar or increase the amount of milk for a lighter drizzle. Finally, be sure not to overmix the batter to keep the cake tender and fluffy.

Sour Cream Vanilla Cake

Sour Cream Vanilla Cake is a delightful treat that combines the richness of sour cream with the sweet, aromatic essence of vanilla. This cake is perfect for any occasion, whether it’s a cozy family gathering or a celebratory event. Its moist and tender crumb makes it a favorite among those who enjoy a good slice of cake with their coffee or tea.

The addition of sour cream not only adds a tangy flavor but also guarantees that the cake remains moist and fluffy, while the vanilla provides a classic sweetness that pairs well with any topping or filling you might choose.

This cake is versatile and can be enjoyed on its own or dressed up with a variety of toppings like fresh berries, whipped cream, or a dusting of powdered sugar. It’s also a great base for more elaborate desserts if you’re feeling creative. With a serving size of 4-6 people, this recipe yields a cake that’s perfect for sharing.

Whether you’re baking for a small group or simply want to treat yourself to a homemade dessert, this Sour Cream Vanilla Cake recipe is sure to impress.

Ingredients for Sour Cream Vanilla Cake (serving size: 4-6 people):

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper to prevent the cake from sticking.
2. Prepare the Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This guarantees that the leavening agents are evenly distributed throughout the flour.
3. Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy. This should take about 3-4 minutes. The creaming process helps to incorporate air into the batter, resulting in a lighter cake.
4. Add the Eggs: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. This helps to emulsify the batter and guarantees a smooth mixture.
5. Incorporate the Sour Cream and Vanilla: Mix in the sour cream and vanilla extract until fully combined. The sour cream adds moisture and richness, while the vanilla enhances the flavor profile of the cake.
6. Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can result in a tough cake.
7. Pour into the Pan and Bake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, serve plain or with your choice of toppings.

Extra Tips:

For the best results, make certain that all ingredients are at room temperature before beginning the recipe. This allows them to combine more easily and results in a smoother batter.

If you want to add a bit of texture, consider folding in some chopped nuts or chocolate chips into the batter before baking. Additionally, if you want a more pronounced vanilla flavor, you can increase the vanilla extract to 1 ½ teaspoons.

This cake can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Caramel Macchiato Coffee Cake

Caramel Macchiato Coffee Cake is a delightful fusion of your favorite coffeehouse drink and a classic dessert. This cake is perfect for coffee lovers who enjoy the rich flavors of caramel and espresso. The moist, tender cake is infused with a hint of espresso, layered with a luscious caramel sauce, and topped with a crumbly streusel that adds the perfect amount of sweetness and crunch.

It’s an excellent treat for breakfast, brunch, or an afternoon snack with a warm cup of coffee. This recipe is designed to serve 4-6 people, making it ideal for small gatherings or family occasions. The combination of flavors is sure to impress your guests, and the cake’s texture will keep them coming back for more.

The preparation process is straightforward, allowing both novice and experienced bakers to enjoy making this delicious coffee cake. With a few simple ingredients and a little bit of time, you’ll have a scrumptious dessert that tastes like it came straight from your favorite café.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1/2 cup sour cream
• 1/4 cup brewed espresso, cooled
• 1 teaspoon vanilla extract
• 1/2 cup caramel sauce
• 1/4 cup heavy cream
• 1/3 cup all-purpose flour (for streusel)
• 1/3 cup brown sugar (for streusel)
• 1/4 cup unsalted butter, softened (for streusel)

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease a 9-inch round or square baking pan and set it aside.
2. Prepare the Batter: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. In a separate bowl, combine the melted butter, eggs, sour cream, brewed espresso, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
3. Pour and Layer: Pour half of the batter into the prepared baking pan. Drizzle half of the caramel sauce over the batter. Pour the remaining batter over the caramel layer and smooth it out with a spatula.
4. Make the Streusel Topping: In a small bowl, mix the flour, brown sugar, and softened butter with a fork or your fingers until crumbly. Sprinkle the streusel evenly over the top of the cake batter.
5. Bake the Cake: Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes.
6. Add Final Touches: While the cake is cooling, mix the remaining caramel sauce with the heavy cream in a small saucepan over low heat until warmed and blended. Drizzle this mixture over the cooled cake.
7. Serve and Enjoy: Once the cake is cool enough to handle but still warm, cut it into slices and serve.

Extra Tips:

For best results, use freshly brewed espresso to enhance the coffee flavor in the cake. If you don’t have espresso, strong brewed coffee can be used as an alternative.

To prevent the cake from sticking, verify your baking pan is properly greased or lined with parchment paper. Additionally, if you’re a fan of nuts, consider adding chopped pecans or walnuts to the streusel topping for extra crunch.

Finally, the cake can be stored in an airtight container at room temperature for up to three days, but it’s best enjoyed fresh.

Banana Walnut Coffee Cake

Banana Walnut Coffee Cake is a delightful treat that perfectly combines the rich flavors of ripe bananas and crunchy walnuts with a hint of cinnamon. This moist and flavorful cake is perfect for breakfast, brunch, or a sweet afternoon snack. The addition of coffee enhances the flavors, making it a comforting indulgence.

Whether you’re hosting a gathering or simply enjoying a cozy moment at home, this coffee cake is certain to be a crowd-pleaser. The soft, tender crumb of the cake is complemented by a delicious streusel topping that adds a satisfying crunch.

The key to achieving the best texture and flavor is using ripe bananas, as they impart natural sweetness and moisture to the cake. Paired with the nutty taste of walnuts and the aroma of cinnamon, this banana walnut coffee cake is a delightful treat for any occasion. Follow this recipe to make a serving size of 4-6 people.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 ripe bananas, mashed
• 1/4 cup brewed coffee, cooled
• 1/2 cup chopped walnuts

For the Streusel Topping:

• 1/4 cup all-purpose flour
• 1/4 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 3 tablespoons cold butter, cubed
• 1/4 cup chopped walnuts

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking pan and set it aside.
2. Prepare the Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This guarantees that the leavening agents are evenly distributed in the flour.
3. Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, about 3 minutes.
4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract until fully incorporated.
5. Incorporate Bananas and Coffee: Add the mashed bananas and brewed coffee to the wet mixture, and mix until well combined.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix the batter to keep the cake tender.
7. Fold in Walnuts: Gently fold in the chopped walnuts, ensuring they’re evenly distributed throughout the batter.
8. Prepare the Streusel Topping: In a small bowl, combine the flour, brown sugar, and cinnamon. Using a fork or pastry cutter, cut in the cold butter until the mixture resembles coarse crumbs. Stir in the walnuts.
9. Assemble the Coffee Cake: Pour the batter into the prepared baking pan, spreading it evenly. Sprinkle the streusel topping over the batter.
10. Bake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Extra Tips:

Confirm your bananas are very ripe for maximum sweetness and flavor. If you prefer a stronger coffee flavor, you can increase the amount of coffee slightly, but be cautious as too much liquid may affect the cake’s texture.

Feel free to toast the walnuts beforehand to enhance their flavor. When cutting butter into the streusel topping, make sure it’s cold to achieve the perfect crumbly texture. Enjoy your Banana Walnut Coffee Cake slightly warm with a cup of coffee or tea for the best experience!

Mocha Marble Coffee Cake

Mocha Marble Coffee Cake is a delightful and visually appealing treat that combines the rich flavors of coffee and chocolate in a soft, tender cake. This cake is perfect for any coffee lover, pairing exceptionally well with a steaming cup of your favorite brew.

The marble effect is created by swirling together a vanilla batter and a coffee-chocolate batter, resulting in a beautiful pattern that’s as pleasing to the eyes as it’s to the palate. This recipe serves 4-6 people and is great for a cozy family breakfast or a sweet afternoon pick-me-up.

The combination of flavors and the moistness of the cake make it a favorite for many. Whether you’re hosting a brunch or simply enjoying a quiet moment at home, Mocha Marble Coffee Cake is sure to be a hit.

Ingredients:

• 1 and 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup sour cream
• 1/4 cup milk
• 2 tablespoons instant coffee granules
• 2 tablespoons unsweetened cocoa powder

Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch loaf pan or line it with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and sugar together using an electric mixer on medium speed until light and fluffy, approximately 3-4 minutes.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
5. Incorporate Sour Cream and Milk: Mix in the sour cream until smooth. Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Start and end with the dry ingredients.
6. Divide Batter: Divide the batter evenly into two bowls. To one of the bowls, add the instant coffee granules and cocoa powder. Mix until well combined.
7. Create Marble Effect: Pour half of the vanilla batter into the prepared loaf pan. Add dollops of the mocha batter over the vanilla, then repeat with the remaining vanilla and mocha batters. Use a knife to gently swirl the batters together, creating a marble effect.
8. Bake: Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
9. Serve: Once cooled, slice and serve the cake. Enjoy it plain or with a dusting of powdered sugar.

Extra Tips:

For the best flavor, use high-quality cocoa powder and instant coffee. You can adjust the intensity of the coffee flavor by increasing or decreasing the amount of coffee granules to your taste.

Be cautious not to overmix the batters when creating the marble effect, as this can result in a less distinct pattern. If you wish, add a handful of chocolate chips to the mocha batter for an extra chocolatey twist.

Cranberry Orange Zest

Cranberry Orange Zest Coffee Cake

Cranberry Orange Zest Coffee Cake is a delightful treat that perfectly balances the tartness of cranberries with the bright citrus flavor of orange zest. This coffee cake is moist, fragrant, and filled with vibrant colors and textures, making it an ideal choice for breakfast or an afternoon snack.

Whether you’re hosting a brunch or simply want to enjoy a comforting slice with your morning coffee, this recipe will definitely satisfy your cravings. The combination of tangy cranberries and zesty orange is complemented by a tender crumb and a subtle sweetness that isn’t overwhelming. The cake is topped with a streusel that adds a pleasant crunch with every bite.

This recipe serves 4-6 people, making it perfect for small gatherings or family meals. Follow the steps below to create this delicious Cranberry Orange Zest Coffee Cake.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream
• Zest of 1 orange
• 1 cup fresh or frozen cranberries
• ½ cup chopped pecans (optional)

For the Streusel Topping:

• ⅓ cup all-purpose flour
• ⅓ cup brown sugar
• ¼ cup unsalted butter, cold and cubed
• ½ teaspoon ground cinnamon

Instructions:

1. Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or a square baking dish and set aside.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This guarantees that the leavening agents are evenly distributed throughout the flour.
3. Cream Butter and Sugar: In a large bowl, using an electric mixer, beat the softened butter and granulated sugar together until light and fluffy. This should take about 3-4 minutes.
4. Add Eggs and Flavoring: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and the orange zest, making sure the mixture is well combined.
5. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
6. Fold in Cranberries and Pecans: Gently fold in the cranberries and chopped pecans (if using), ensuring even distribution without squishing the berries.
7. Prepare Streusel Topping: In a small bowl, combine flour, brown sugar, and cinnamon. Add the cold butter cubes and mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
8. Assemble the Cake: Pour the batter into the prepared cake pan and spread it evenly. Sprinkle the streusel topping evenly over the batter.
9. Bake: Bake in preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.
10. Serve: Once cooled, slice the cake into desired portions and serve. Enjoy the cake warm or at room temperature.

Extra Tips:

For the best flavor, use fresh orange zest and freshly squeezed orange juice when making the cake batter. If you don’t have fresh cranberries, frozen cranberries can be used directly from the freezer without thawing.

To prevent the cranberries from sinking to the bottom, you can toss them in a tablespoon of flour before folding them into the batter. This cake can be stored in an airtight container at room temperature for up to two days or refrigerated for up to a week.

If you prefer a sweeter cake, you can drizzle a simple glaze made of powdered sugar and orange juice over the top before serving.

Peach Cobbler Coffee Cake

Peach Cobbler Coffee Cake is a delightful fusion of two beloved desserts: the comforting, juicy warmth of peach cobbler and the soft, crumbly texture of coffee cake. This dessert is perfect for brunch, a cozy afternoon snack, or as a sweet treat after dinner.

The combination of sweet peaches, a cinnamon-scented crumb topping, and a moist cake base makes this dish a crowd-pleaser that’s certain to impress family and friends.

The preparation of Peach Cobbler Coffee Cake involves layering fresh or canned peaches over a rich cake batter, then topping it all with a buttery crumble. When baked, the peaches release their juices, infusing the cake with fruity sweetness and creating a tender texture.

Served warm with a scoop of vanilla ice cream or a dollop of whipped cream, this cake offers a taste of summer in every bite. The following recipe serves 4-6 people and is perfect for any occasion.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup buttermilk
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups sliced peaches (fresh or canned, drained)
• 1 teaspoon ground cinnamon

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease an 8-inch square baking dish or a similar-sized round pan.
2. Prepare the Crumb Topping: In a medium bowl, mix together 1/2 cup of the all-purpose flour, the light brown sugar, and 1/4 teaspoon of cinnamon. Add 1/4 cup of the cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Set aside.
3. Make the Cake Batter: In a large bowl, whisk together the remaining all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Add the remaining butter cubes and use a pastry cutter or fork to blend until the mixture becomes crumbly.
4. Combine Wet Ingredients: In another bowl, whisk together the buttermilk, egg, and vanilla extract until well combined. Pour this mixture into the dry ingredients and gently stir until just combined. Be careful not to over-mix.
5. Assemble the Cake: Spread the cake batter evenly into the prepared baking dish. Arrange the sliced peaches on top of the batter, covering it completely. Sprinkle the crumb topping evenly over the peaches.
6. Bake: Place the baking dish in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top is golden brown.
7. Cool and Serve: Allow the cake to cool in the pan for about 15 minutes before serving. Serve warm, optionally with a scoop of vanilla ice cream or whipped cream.

Extra Tips: For a more intense peach flavor, consider adding a dash of almond extract to the batter or sprinkling some nutmeg over the peaches before baking.

If using fresh peaches, confirm they’re ripe for the best flavor and sweetness. If the cake is browning too quickly, you can tent it with aluminum foil for the last 10 minutes of baking.

Enjoy your Peach Cobbler Coffee Cake within two days for the best taste and texture.

Coconut Almond Bliss

Coconut Almond Bliss Coffee Cake

Indulge in the luxurious taste of Coconut Almond Bliss Coffee Cake, a delightful dessert that combines the rich flavors of coconut and almond with the comforting warmth of a coffee cake. This delicious treat is perfect for a cozy afternoon with friends or a sweet ending to a family dinner.

The moist cake is infused with shredded coconut and almond extract, then topped with a crunchy almond streusel, offering a perfect balance of texture and flavor.

The Coconut Almond Bliss Coffee Cake isn’t just a treat for the taste buds but also an easy recipe to follow. With simple ingredients and straightforward steps, baking this cake will be a breeze even for beginners. Whether you’re an experienced baker or a novice, this recipe will guide you through creating a cake that will impress and satisfy anyone who’s a slice.

Ingredients (Serves 4-6):

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1/2 cup milk
• 1 large egg
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon almond extract
• 1/2 cup shredded coconut (sweetened or unsweetened)
• 1/4 cup sliced almonds
• 1/4 cup brown sugar
• 2 tablespoons flour (for streusel)
• 2 tablespoons unsalted butter, melted (for streusel)

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper for easy removal.
2. Prepare the Batter: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg and almond extract, mixing well until fully combined.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the flour mixture. Stir until just combined.
4. Add Coconut: Gently fold in the shredded coconut into the batter, ensuring it’s evenly distributed throughout the mixture.
5. Pour Batter: Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
6. Make Streusel Topping: In a small bowl, combine the brown sugar, flour, and melted butter. Mix in the sliced almonds, ensuring they’re well coated with the mixture.
7. Add Streusel Topping: Sprinkle the almond streusel evenly over the top of the batter in the cake pan.
8. Bake: Place the cake in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Cool and Serve: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve with a cup of coffee or tea.

Extra Tips:

To enhance the coconut flavor, consider toasting the shredded coconut lightly before folding it into the batter. This will bring out a nuttier flavor and add a bit of extra crispiness.

If you prefer a less sweet cake, you can use unsweetened shredded coconut. For a festive touch, drizzle a simple glaze made of powdered sugar and milk over the cooled cake.

This cake also pairs well with a scoop of vanilla ice cream or whipped cream for an extra indulgent treat.