Authentic Spanish Coffee Cake Recipe

This Spanish Coffee Cake is a classic streusel coffee cake: moist from buttermilk with a nutty crumb topping. It’s perfect for brunch, holiday mornings, or gift-giving.

Note: This recipe first appeared on December 24, 2010 and has been updated from the archives with refreshed content, better photos, and clearer notes. I hope you enjoy this family favorite.

On Christmas morning, while the children burst into the bedroom excited and ready to begin the day, the grown-ups need something simpler than a made-to-order breakfast. This Spanish Coffee Cake has long been our go-to: it arrives from a thoughtful neighbor, and it’s easy to reheat or serve straight from the pan so we don’t miss a single moment of the holiday magic. The cinnamon and chopped walnuts give it a warm, comforting flavor while the buttermilk keeps the cake tender and moist.

Cheryl Donatell, a dear friend and neighbor, shared this recipe with our family. Her cake has become a tradition for us, and once you make it, it’s easy to understand why. The streusel topping adds a crunchy, buttery contrast to the soft cake beneath, and the recipe scales well for different pans and occasions.

How to Make Spanish Coffee Cake

The name “Spanish” likely comes from older flavoring traditions that used warm spices such as cinnamon and nutmeg. Today, what matters is the cozy cinnamon flavor and the walnuts in the crumb that make this cake a beloved classic. Below are clear steps and helpful tips for success.

1. Preheat the oven to 350°F and place a rack in the center. Lightly grease a 9″x13″ baking pan (or prepare the pan of your choice; see notes for alternatives).
2. In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 cup brown sugar, 3/4 cup granulated white sugar, and 1 teaspoon cinnamon.
3. Add 3/4 cup canola oil to the dry mixture and stir until evenly moistened.
4. Reserve 3/4 cup of the flour mixture and combine it with 1 cup chopped walnuts to make the streusel topping. Set this aside.
5. To the remaining flour mixture, stir in 1 teaspoon baking powder and 1 teaspoon baking soda. Mix in 1 cup buttermilk and 1 large egg until just combined—do not overmix.
6. Pour the batter into the prepared pan and sprinkle the streusel evenly over the top.
7. Bake for about 35 minutes for a 9″x13″ pan, or until a toothpick inserted in the center comes out clean. Allow to cool slightly before slicing and serving.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 cup brown sugar
• 3/4 cup granulated white sugar
• 1 teaspoon cinnamon
• 3/4 cup canola oil
• 1 cup walnuts, chopped
• 1 cup buttermilk (or substitute: 1 cup milk + 1 teaspoon vinegar)
• 1 large egg
• 1 teaspoon baking powder
• 1 teaspoon baking soda

Instructions

1. Preheat oven to 350°F and prepare a 9″x13″ pan by greasing it well.
2. Mix flour, brown sugar, granulated sugar, and cinnamon in a bowl. Add the oil and stir until the mixture is evenly moistened.
3. Remove 3/4 cup of that mixture and toss with the chopped walnuts to form the streusel; set aside.
4. Add baking powder and baking soda to the remaining flour mixture. Stir in the buttermilk and egg until just combined.
5. Spread batter in the prepared pan and sprinkle the streusel on top.
6. Bake until a toothpick inserted into the center comes out clean (about 30–35 minutes for a 9″x13″ pan). Cool slightly before serving.

Notes and Tips

Recipe courtesy of Cheryl Donatell.

Baking times vary depending on pan size, oven calibration, and the baking dish material. Use these guidelines and begin checking the cake early so it doesn’t overbake:

• 9″x13″ pan: 30–35 minutes
• 9″ springform: 40–50 minutes
• Two 6″ springform or cheesecake pans (two cakes): 325°F for about 1 hour 15 minutes
• Jumbo muffin pan: 20–25 minutes

For a buttermilk substitute, stir 1 teaspoon vinegar into 1 cup of milk and let it sit for a minute. To keep the cake moist, avoid overmixing the batter once the wet and dry ingredients are combined. The streusel can be made ahead and stored in an airtight container for a day or two.

Serving and Storage

This coffee cake is delicious warm or at room temperature. It pairs beautifully with coffee, tea, or hot chocolate. Store leftovers covered at room temperature for up to 2 days, or refrigerate up to 5 days. To refresh a slice, warm it briefly in the oven or microwave.

Nutrition (approximate per serving)

• Calories: 420 kcal
• Carbohydrates: 53 g
• Protein: 5 g
• Fat: 22 g
• Sugar: 32 g

Like This Spanish Coffee Cake?

Try other coffee cakes and simple cakes such as Filipino Mamon sponge cake, apple-walnut cake, carrot cake cupcakes, pumpkin spice buttermilk bundt cake, rhubarb cake, or coconut zucchini coffee cake—these all share the same cozy, homemade charm.

If you make this recipe, I’d love to see your results. Tag kitchenconfidante on social media and use the hashtag #kitchenconfidante to share your photos.