How to make coffee cake – 4 delicious recipes that you need to try

how to make coffee cake

how to make coffee cake

After plenty of research and taste testing, we have found the 4 tastiest coffee cake recipes (in our opinion).

When you imagine coffee cake, do you picture the classic coffee and walnut?

So did we.

But, to our surprise, some coffee cake doesn’t actually contain any coffee. It just acts as a delicious pairing for our favourite brew.

It’s hard to beat a slice of light, fluffy cake and a freshly brewed cup of coffee when unwinding in the afternoon, so get baking, sit back, and relax…

Keep reading to find baking tips from expert chefs and tricks for creating the tastiest cakes.

Click to skip to a recipe:

  1. Classic & easy coffee and walnut cake
  2. Chocolate coffee cake muffins
  3. Banana and coffee cake
  4. Blueberry coffee cake


how to make coffee and walnut cake

Classic & easy coffee and walnut cake

This BBC recipe is by Simon Rimmer and is the perfect classic coffee and walnut cake with an indulgent espresso-infused buttercream icing.

It has been one of Britain’s favourite afternoon tea accompaniments for years, with Nigel Slater wanting it for his last ever meal.

It is a traditional treat that is light, tasty and incredibly moreish. Try it at home with this delicious recipe…


What you’ll need for this coffee and walnut cake:

  • 225g of unsalted butter (and a little for greasing)
  • 225g of caster sugar
  • 4 eggs
  • 50ml or around 2 shots of espresso
  • 225g of self-raising flour
  • 75g of walnuts


For the icing:

  • 125g of unsalted butter
  • 200g of icing sugar
  • 50ml or around 2 shots of espresso
  • A handful of walnuts to decorate


How to make coffee and walnut cake…

  1. Preheat your oven to 180C or 160C for a fan assisted oven.
  2. Cream the butter and sugar together in a large bowl until fully combined. The mixture should look light and pale.
  3. Mix in the four eggs one at a time. Make sure each one if fully combined into the mixture before adding the next.
  4. Add in the espresso and make sure it has been mixed in evenly.
  5. Stir in the flour and walnuts. It’s up to you whether you want to chop the walnuts first or leave them in bigger pieces.
  6. Grease two 20cm (8 inch) cake tins and line them.
  7. Pour the mixture evenly into both tins.
  8. Bake for 25- 30 minutes or until a skewer comes out clean.
  9. Take the cakes out and allow them to completely cool on a wire rack.
  10. For the icing, cream together the butter and icing sugar until fully combined. It will look light and pale.
  11. Evenly mix in the espresso.
  12. Once the cake has cooled, spread the icing over the top of both and place one on top of the other. It is important to make sure the cakes have cooled otherwise the icing will melt and the cakes won’t stay secure.
  13. Decorate your cake with the walnuts how you like. Chop into varying sizes for a rustic look or place in an organised pattern for a neat and tidy appearance.


Enjoy this luxurious coffee and walnut cake with the Continental Blend…

buy continental blend coffee

Continental Blend

These continental coffee beans are one of our best sellers and a favourite for many of our customers. Enjoy smooth flavours of chocolate, a touch of sweetness and a medium to full roast that really enhances the taste.

buy continental blend coffee

The Continental Blend is a great pairing for this recipe as the classic richness of these beans will bring out the flavour of espresso in the cake.


coffee cake muffins

Chocolate coffee cake muffins

These chocolate espresso muffins from Pretty Simple Sweet are a delicious sweet treat which are perfect to grab for on the go.

Or they are the ideal surprise for friends and family if you are hosting at your home. They are an easy dessert as there is no mess with cutting a cake, everyone has their own individual little muffin. This recipe is also great for customising and adding your own ingredients…

What you will need for these coffee cake muffins:

  • 210g of plain flour
  • 50g of natural unsweetened cocoa powder
  • ½ teaspoon of baking powder
  • 1 teaspoon of baking soda
  • ½ teaspoon of ground cinnamon
  • A pinch of salt
  • 100g of caster sugar
  • 100g of light brown sugar
  • 1 large egg
  • 180ml of whole milk
  • 6oml of espresso or around 2 shots
  • 113g of melted butter
  • 1 teaspoon of vanilla extract
  • 60g of roughly chopped pecans or walnuts
  • 60g of dark chocolate chips


For the crumbly topping:

  • 2 tablespoons of brown sugar
  • A handful of chopped pecans or walnuts
  • A handful of dark chocolate chips

When it comes to customising these muffins, there are a few ways you can put your own twist on the recipe. Try white chocolate chips, different nuts, adding more cinnamon, using fruit… get creative!


Coffee cake muffin recipe…

  1. Preheat the oven to 190C or 170C for fan assisted ovens.
  2. Sift the flour and cocoa powder into a large bowl.
  3. Mix in the baking powder, baking soda, cinnamon, salt, and sugars.
  4. In a separate bowl, mix together the egg, milk, coffee, melted butter and vanilla extract. Pour the wet mixture over the dry ingredients and fold with a wooden spoon. Try not to overmix it (it should be thick and lumpy).
  5. Fold in the nuts and chocolate chips.
  6. Get 12 muffin cases ready in a baking tray.
  7. Pour the mixture evenly into all the cases.
  8. For the crumbly topping, stir together the nuts, sugar and chocolate chips. Sprinkle this over the muffins and then put into the oven to bake.
  9. They should take around 15-20 minutes, but make sure a skewer comes out clean before taking out of the oven.
  10. Allow to cool and dig in!


Enjoy these espresso chocolate muffins with the Vietnam G1 Arabica…

buy Vietnam G1 Arabica

Vietnam G1 Arabica

The Vietnam G1 Arabica is a high-grade coffee that is known for it’s premium quality and irresistible flavours. The hints of nut and spice are brought out with a medium roast. The acidity is mild which makes a pleasant and delightful cup.
buy Vietnam G1 Arabica

The wild flavours of nut and spice pair perfectly with the contrasting richness of the dark chocolate and espresso in these muffins. It cuts through the indulgent flavours and brings out the delicious coffee taste.


banana coffee cake recipe

Banana and coffee cake

This coffee cake banana bread has little and easy prep that pays off with delicious results. The addition of the crumbly topping makes this an incredibly moreish upgrade to your standard banana bread.

A Latte Food provides this sweet recipe and we think it’s a magical accompaniment to our morning cup of coffee…


The banana bread ingredients

  • 3 or 4 medium or large ripe bananas
  • 2 tablespoons of brown sugar
  • 1 ½ teaspoons of vanilla extract
  • 1 ½ teaspoons of ground cinnamon
  • 115g of softened butter
  • 200g of sugar
  • 2 eggs
  • 256g of plain flour
  • 1 teaspoon of baking soda
  • A pinch of salt
  • 2 tablespoons of sour cream or Greek yoghurt

For the topping

  • 1 teaspoon of cinnamon
  • 128g of plain flour
  • 220g of brown sugar
  • 6 tablespoons of chilled butter


An easy banana coffee cake recipe…

  1. Preheat the oven to 180C or 160C for a fan assisted oven.
  2. Mash the bananas with the brown sugar, vanilla extract and cinnamon.
  3. Cream the butter and sugar together in a large bowl until light and pale.
  4. Mix in the eggs until fully combined.
  5. Sift in the flour, baking soda and salt.
  6. Gently stir but don’t full combine. Add in the sour cream and gently stir again.
  7. Add in the mashed banana mixture and stir until combined.
  8. For the topping, mix together the cinnamon, flour and brown sugar.
  9. Cut the chilled butter into small pieces and cut into the dry ingredients with a pastry cutter. (If you don’t have one, just mix in until they look like coarse crumbs).
  10. Pour the mixture into a greased and lined bread tin, sprinkle the crumb topping on top and bake for 35 – 40 minutes (test by making sure a skewer comes out clean before taking out).
  11. Allow to cool, cut off a slice and enjoy!


Enjoy this moist coffee cake banana bread with the Colombian Fairtrade

buy Colombian Fairtrade Coffee Beans

Colombian Fairtrade

These Colombian beans are 100% Fairtrade Arabica. The smooth finish and flavours of caramel and toasted nuts make this a coffee you won’t forget. It is a customer favourite at Adams + Russell. We hand roast the beans at a medium level to bring out the delightful sweet flavours.

buy Colombian Fairtrade Coffee Beans

This is a great coffee to enjoy with banana bread. The sweet, unique flavours of caramel and toasted nuts are the perfect pairing for a cake that has more savoury characteristics. It produces an incredibly smooth cup which is delicious with this homemade treat.


blueberry coffee cake

Blueberry coffee cake

This fruity cake is bursting with blueberries and sweetness. The fruit makes this a refreshing and light treat, which is ideal for those who don’t like a heavy cake that is over-indulgent.

Once Upon A Chef provides us with this recipe, and it is no ordinary blueberry cake. The streusel topping will keep you coming back for more and is a unique dessert that is perfect for a Summer afternoon.


Ingredients for this blueberry streusel coffee cake

  • 256g of plain flour
  • 2 teaspoons of baking powder
  • A pinch of salt
  • 115g of softened butter
  • 156g of caster sugar
  • 2 large eggs
  • 1 ½ teaspoons of vanilla extract
  • The zest of 1 lemon
  • 125ml of milk
  • 75g of fresh blueberries (if using frozen don’t de-frost)


For the streusel

  • 6 tablespoons of light brown sugar
  • 64g of plain flour
  • 1 teaspoon of ground cinnamon
  • A pinch of salt
  • 4 tablespoons of chilled unsalted butter cut into small chunks

Blueberry streusel coffee cake recipe

  1. Preheat the oven to 190C or 170C for fan assisted ovens.
  2. Mix together the flour, baking powder and salt.
  3. Cream together the butter and sugar until pale and light.
  4. Combine the eggs one at a time.
  5. Evenly mix in the vanilla extract and lemon zest.
  6. Alternate by gradually adding in the milk and flour.
  7. Add in the blueberries and stir in gently until they are evenly mixed in (try not to overmix as you want the blueberries to stay whole).
  8. Grease a 9-inch square pan and pour in the mixture.
  9. For the topping, mix together the brown sugar, flour, cinnamon and salt. Rub the butter in with your hands until you have coarse crumbs.
  10. Sprinkle this over the mixture and bake for 40 to 45 minutes (or until a skewer comes out clean).
  11. Allow to cool and dig in!


Serve this blueberry coffee cake with the Cape Verde Fogo Island…

buy Cape Verde Fogo Island

Cape Verde Fogo Island

The Cape Verde Fogo Island are rare beans that are a must try for any coffee connoisseur. The flavours of sweet strawberry and hibiscus make this a refreshing drink and unlike most other coffees on the market. The sweet acidity and thin body make a delightful cup every time.

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When trying different coffees with this sweet treat, the Cape Verde Fogo was the clear winner to be paired with the blueberry cake. This sweetness of the strawberry and hibiscus flavours is delicious when paired with the ripe blueberries and sweet streusel topping.


For more tempting treats, take a look at our other delicious recipes

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