Best Coffee Spice Cake Recipes

APPLE SPICE COFFEE CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Butter the inside of an 8-inch glass baking pan.
• Mix flour, brown sugar, oil, white sugar, 2 teaspoons cinnamon, salt, and ginger together in a large bowl. Transfer 1/2 cup of the mixture into a second bowl for the crumble topping; stir in remaining 2 teaspoons cinnamon.
• Whisk baking powder and baking soda into the flour mixture.
• Beat buttermilk and egg together in a measuring cup to combine. Pour into the large bowl of flour mixture; add apples. Stir until just blended and no pockets of flour remain. Pour mixture into the prepared pan; cover with the crumble topping.
• Bake in the preheated oven until apples are tender and a toothpick inserted into the center comes out dry, 40 to 50 minutes.

PUMPKIN SPICE COFFEE CAKE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a 10-inch fluted tube pan (such as Bundt®) with cooking spray. Coat with cinnamon sugar.
• Beat sugar and butter together in a large bowl using an electric mixer until fluffy. Add eggs, blending 1 at a time. Add pumpkin pie spice and vanilla extract and combine.
• Mix flour, baking powder, and baking soda together in a separate bowl. Alternate adding flour mixture and sour cream to egg mixture a little at a time, starting and ending with flour mixture.
• Mix brown sugar and cinnamon together for topping in a small bowl. Pour 1/3 of the cake mixture into the prepared pan. Top with 1/2 of the brown sugar mixture. Repeat once more.
• Bake in the preheated oven for 8 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until a toothpick inserted into the center of the cake comes out clean, about 40 minutes.
• Remove from the oven and let cool for 10 minutes before transferring to a plate.

PUMPKIN SPICE LATTE COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
• Prepare streusel topping by combining flour, dark brown sugar, espresso powder, cocoa powder, pumpkin pie spice, vanilla extract, and salt in a large bowl. Cut in butter until mixture resembles coarse crumbs. Set aside.
• Prepare the cake batter by whisking flour, espresso powder, pumpkin pie spice, baking powder, baking soda, and salt together until thoroughly combined. Set aside.
• Cream butter and white sugar together in a large bowl with an electric mixer until light and fluffy. Mix in eggs one at a time, beating well after each addition. Mix in pumpkin puree and vanilla. Stir in 1/3 of the dry ingredients, mixing until just combined. Mix in 1/2 of the cooled coffee and 1/2 of the heavy cream, stirring until just combined. Continue alternating dry ingredients with the coffee and heavy cream, beginning and ending with dry ingredients, mixing until just combined.
• Pour 1/2 of the cake batter into the prepared pan and spread into an even layer. Measure out 1 cup of the streusel mixture and sprinkle evenly over the batter. Carefully pour the remaining batter over the filling, and gently spread to completely cover. Sprinkle the remaining streusel mixture evenly over the top of the cake.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with just a few moist crumbs, 55 to 60 minutes. Allow cake to cool completely before serving.

APPLE SPICE CINNAMON SWIRL COFFEE CAKE

Steps:

• 1. For Cake: Sift together all the dry ingredients several times - cake and muffin mix, instant coffee, cinnamon, and salt. Set aside.
• 2. In stand mixer, using paddle, starting on slow speed blend dry ingredients with eggs (one at a time).
• 3. Add yogurt, milk, oil. Blend on medium speed for 2-3 minutes.
• 4. Add apples and nuts. Blend a few more minutes until all ingredients are incorporated scraping the sides often.
• 5. CINNAMON SWIRL (best to do this after batter has been mixed as it only takes a minute). Melt butter. Add sugars and cinnamon. If mixture is too thick add a few teaspoons of milk until the consistency of gravy.
• 6. Pour your batters in prepared pans. For this one I used 6 mini loaf pans, filling to about 3/4 full. Test Kitchen Note: We used a 9x13 pan.
• 7. Dollop cinnamon swirl onto the batter 2 tablespoons at a time.
• 8. With a knife, gently swirl the cinnamon through being careful not to touch the bottom. NOTE: I learned the hard way, it sticks to the bottom and cake is difficult to get out.
• 9. BAKE @ 350 for how however many minutes, depending on size pan. For the mini loaf pans, it took 30-33 minutes. It also depends on your oven. Test Kitchen Note: It took 40 minutes for our 9x13 pan.
• 10. If you want an icing, with a mix whisk 3 tbsp of powdered sugar, 1/2 tsp vanilla and 1-2 tbsp of almond milk.
• 11. Drizzle or spread over cooled cakes.

PUMPKIN AND SPICE SOUR CREAM COFFEE CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease a 10-inch tube pan and set aside.
• Combine flour, baking powder, baking soda and salt; set aside.
• Cream margarine and granulated sugar until light and fluffy.
• Add eggs, 1 at a time, and beat well after each.
• Add flavorings and blend.
• Add pumpkin and sour cream and blend well.
• Batter will have a curdled appearance.
• Stir in dry ingredients just until mixed.
• Combine pecans, brown sugar and pumpkin pie spice.
• Spread half the batter in prepared pan.
• Sprinkle with half the pecan mixture.
• Spread remaining batter over, then sprinkle with remaining pecan mixture.
• Bake in 350-degree oven for 40 to 45 minutes, or until cake tester inserted near center comes out clean.
• Cool in pan 10 minutes, then remove from pan to cool completely on wire rack.

COFFEE SPICE CAKE

Steps:

• Make the coffee; use dark roast.
• Position oven rack in the center of oven; preheat to 350°. Prepare 12-cup Bundt pan as follows: Prepare Bundt pan using the following method-make a paste from 1 tablespoon melted butter and 1 tablespoon flour ; apply it with a pastry brush, you can thoroughly coat the surface of the pan, including all the nooks and crannies (or use your preferred method to prepare Bundt pan for baking a cake).
• Cream the shortening using a mixer on medium speed; add in the brown sugar gradually; increase mixer speed to med-high and beat until fluffy, about 3 minutes.
• Decrease mixer speed to low; add in the molasses, then add in the eggs one at a time, beating well after each addition.
• In a separate bowl, whisk the flour, baking powder, baking soda, salt, and spices together.
• Add 1/3 of the flour mixture to the cream mixture, beat, then add 1/4 cup coffee and beat on medium until blended; repeat two more times.
• Pour batter into the pan, smooth off top with spatula.
• Bake for 45 minutes or until the cake tests done.
• Cool for 10-15 minutes in the pan, unmold onto a cake rack, and cool completely.
• Sprinkle with coarse sugar or dust with powdered sugar.

WALNUT SPICE COFFEE CAKE

Steps:

• Combine the granulated and dark brown sugars, walnuts, flour, vanilla, and cinnamon in a medium bowl. Add the butter and stir to make moist, coarse crumbs; set aside.
• Preheat the oven to 350 degrees F.
• Line the bottom of an 8-inch square cake pan with parchment paper; butter the paper and the sides of the pan.
• Sift the flour, baking soda, pie spice and salt into a medium bowl. Beat the butter and granulated sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 5 minutes. Add the eggs 1 at a time, beating well after each addition; beat in the vanilla. Add the flour mixture in 3 parts, alternating with the sour cream in 2 parts, beginning and ending with the flour and mixing well between additions.
• Spread 2/3 of the batter in the prepared pan and sprinkle with half the crumbs. Top with the remaining batter and crumbs. Bake until a toothpick inserted in the center of the cake comes out clean and the top has browned, about 1 hour and 10 minutes.
• Cool the cake in the pan on a wire rack for 20 minutes. Invert out of the pan and then turn crumb-side up to cool completely.
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BLUEBERRY PIE FILLING COFFEE CAKE WITH SPICE TOPPING

Steps:

• Set oven to 350 degrees.
• Grease a 10-inch sprinform pan (or use an 11x7 or a 13x9-inch baking dish, the pan will be full for the 11x7-inch pan).
• In a large bowl cream butter with sugar until fluffy.
• Add in eggs and vanilla; beat until well combined.
• In a small bowl mix together flour, baking powder, salt and cinnamon; add to the creamed mixture alternatley with warm milk.
• Spread 2/3 of batter into the pan, then dollup tablespoonfuls of the pie filling all over top of the batter.
• Dollup the remaining batter on top of the pie filling (it will look very uneven, that's fine!).
• In a small bowl mix together the topping ingredients with your fingers, then sprinkle on top of cake.
• Bake for about 45-50 minutes (for the springform pan) or until the cake tests done.
• *Note* adjust baking times for the 13x9 or the 11x7-inch baking dish, also for the 11x7-inch place a baking sheet underneath to catch any spills.

DULCE DE LECHE COFFEE CAKE WITH PUMPKIN PIE SPICE CRUMBS

Steps:

• Combine the flour, brown sugar, pumpkin pie spice and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle half of the crumb topping over the batter. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the remaining crumb topping. Drizzle the dulce de leche over the top.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.

PUMPKIN AND SPICE SOUR CREAM COFFEE CAKE

Steps:

• Preheat oven to 350 degrees. Greaase 10 inch tube pan and set aside. Combine flour, baking powder, baking sodaand salt, set aside. Cream margarine and sugar until light and fluffy. Add eggs, 1 at a time, and beat well after each Add flavorings and blend. Add pumpkin and sour cream and blend well. Batter will have a curdled appearance. Stir in dry ingredients just until mixed. Combine pecans, brown sugar and pumpkin pie spice. Spread half the batter in prepared pan. Sprinkle with half the pecan mixture. Spread remaining batter over, then sprinkle with remaining pecan mixture. Bake in 350 degree oven for 40 to 45 minutes, or until cake tester inserted comes out clean. Cool in pan 10 minutes, then remove from pan to cool on wire rack.

SPICE CAKE WITH CARDAMOM-COFFEE ICING

Steps:

• To make the cake:
• Preheat oven to 350 degrees.
• Sift dry ingredients.
• In a large bowl, cream butter & sugars; add eggs one at a time; then vanilla, mixing until light and fluffy (about 5 minutes).
• Beat in dry ingredients alternating with buttermilk, beginning and ending with flour mixture.
• Beat until just smooth, about a minute.
• Pour into two 8-inch (or a 13x9) greased and floured pans. Bake for about 30-35 minutes for layers, 35-40 minutes for 13X9 cake, or until cake tester is removed clean.
• Remove from oven and cool on racks about 10 minutes. Remove from pans and finish cooling on racks.
• To make the icing:
• Heat milk and dissolve espresso powder in it, then allow it to cool.
• Beat together remaining ingredients, add coffee mixture and continue beating until fluffy.
• Ice cake when cool.

EASY MOIST SPICE COFFEE CAKE

Steps:

• 1. Make box cakemix as directed except use buttermilk instead of water
• 2. after mixing fold in coconut, pecans, and raisins
• 3. bake as directed on box mix
• 4. Frosting: 1/4 c. butter, melted 1/2 c. brown sugar, firmly packed 3 tbsp. half and half (milk does very well) 1/3 c. nut meats, chopped 3/4 c. shredded or flaked coconut
• 5. mix the frosting ingredients and spread over cake right after it comes out of the oven and broil in oven (keep door cracked and keep an eye on it) untill nice and bubbly and nuts look toasted...doesn't take very long..then cool and enjoy!

APPLE SPICE COFFEE CAKE

Steps:

• Preheat the oven to 350°F.
• Grease an 8-inch pan.
• Combine the ingredients from cool whip to the spices.
• Pulse in a food processor for 10 to 15 times (do not over process).
• In a large bowl, mix with the 2 1/2 cups Bisquick mix.
• Stir gently about 20 strokes until well mixed, moist, yet still lumpy.
• Spread into pan.
• Mix the crumb ingredients cold butter to 1/3 cup oatmeal until well mixed and crumbly.
• Put on the batter in pan.
• Bake for 30-35 minutes or until toothpick comes out clean.
• Mix the icing ingredients and add half & half until the icing is not too fluid.
• Drizzle over the warm, not hot cake.

PALEO APPLE SPICE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees. Line a 9×9 baking dish with parchment paper, then lightly oil all sides with a little coconut oil or grapeseed oil. Toss together the apples, lemon juice, and honey. Set aside. Mix the flour, baking soda, and salt in a medium sized bowl. Mix the coconut oil, eggs, and vanilla in another small bowl, then incorporate the wet into the dry ingredients. Fold in the apple mixture, then pour batter into the prepared pan. Use a spoon to spread it into an even layer. Mix the cinnamon swirl ingredients in a small bowl, then drizzle around the cake. Use a toothpick or a skewer to drag the mixture around and make swirly patterns in the batter. Bake for 20-25 minutes, or until toothpick comes out clean. Cool on a wire rack, then use a knife to loosen the sides from the pan. Invert the cake onto the rack and peel off the parchment paper. Flip the cake so it's right-side-up, and serve with optional frosting or a drizzle of warmed honey.