Coffee Cakes


by: Yolanda

Some coffee cakes are made using baking powder, like quick breads, but this yeast-risen coffee cake is a little like a cross between bread and cake. This recipe contains 5 components - a breadlike sponge mixture, a cake batter, and a streusel topping.


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serves: 2

Room-temperature butter for the pans


1/2 cup milk (barely warmed)

2 teaspoons active dry yeast

1/2 cup flour


3/4 cup butter (at room temperature)

1/4 cup sugar

1/2 teaspoon salt

3 eggs

2 cups flour

1/2 cup raisins (soaked in just enough water to cover, drained)

2 teaspoons grated lemon (or orange zest)

1 teaspoon vanilla extract


1 cup flour

2 cups firmly packed dark brown sugar

1 cup butter (melted)

1/2 cup chopped walnuts

Nutrition Facts
Coffee Cakes

Servings Per Recipe: 2

Amount per Serving

Calories: 3622

  • Total Fat: 191.2 g
  •     Saturated Fat: 107.6 g
  •     Trans Fat: 6.5 g
  • Cholesterol: 681.1 mg
  • Sodium: 2182 mg
  • Total Carbs: 450.4 g
  •     Dietary Fiber: 10.7 g
  •     Sugars: 267.8 g
  • Protein: 42.3 g

how is this calculated?

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1.  First, make the sponge: Stir the yeast-milk mixture into 1/2 cup flour. Cover with plastic wrap and let ferment at room temperature until doubled in volume.

2.  Cream the sugar and butter, scraping down the sides of the food processor or mixer to make sure the mixture is well combined.

3.  Work in the eggs and egg yolks one or two at a time and process or beat the mixture until smooth.

4.  Stir in the sponge.

5.  Add the raisins, then let the dough rest at room temperature for 1 hour.

6.  Prepare the streusel topping by first combining the flour and sugar then stirring in the melted butter.

7.  Stir in the walnuts.

8.  Shape the dough according to the kind of pan you're baking it in (square or round).

9.  Tranfer the dough tothe buttered pans.

10.  Press the dough into the edges of the pans.

11.  Sprinkle the streusel mixture over the coffee cakes and let sit for 90 minutes. Bake until a toothpick inserted comes out clean.

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