Easy Spanish Coffee Cake Recipe

This is the kind of coffee cake that makes your house smell like a tiny café somewhere sunny—soft and plush with olive oil, kissed with cinnamon, a whisper of orange zest, and that subtle espresso warmth that says yes, you can absolutely have cake with your morning coffee. I tuck a crunchy almond streusel on top and swirl a bit of brown-sugary espresso through the middle because we’re not here to be shy. It’s unfussy, stays moist for days, and looks way fancier than the effort it takes.

My husband claims he doesn’t “really do breakfast,” and yet the corner pieces of this cake keep vanishing and I’m not pointing fingers but it’s him. Our kid calls it “the cinnamon coffee cake with the crunchy roof,” which is honestly the best review anything in my kitchen has ever gotten. I made it once for a Sunday drop-in and—swear—neighbors “accidentally” walked by twice. Now it’s our comfort bake: for lazy Saturdays, for midweek morale boosts, for the end of a long day when a not-too-sweet slice just makes sense.

Kitchen Talk

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I’ve made this with both brewed espresso and a quick stir-in of instant espresso powder. If your coffee is hot, cool it first—ask me about the time I melted my streusel into a sugary lake. The orange zest is the secret “Oh! What is that?” moment; rub it into the sugar with your fingers so the oils wake up. Olive oil gives that lush, Spanish-leaning vibe, but if you’re a butter person, you can split the difference and do half and half. I’ve also swapped in a splash of sherry once—very good, a little grown-up, wouldn’t serve to the preschool crowd.

The swirl: don’t over-swirl. Two or three lazy figure-eights and walk away. Go deeper and it all sinks to the bottom and you’ll have the world’s most delicious upside-down situation (still edible, just… not the plan). And line the pan—future you will bless past you when the cake lifts right out with those tidy edges.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): Grab fresh baking powder and soda—old leaveners are silent cake-killers. All-purpose flour works best; a bit of brown sugar adds cozy depth for the swirl.
– Fats & Oils: A fruity extra-virgin olive oil shines here, but a mild one won’t overpower. If you sub butter, use unsalted and melt/cool it first.
– Citrus: Choose a heavy, glossy orange for max zestiness. If the peel feels dry or spongy, skip it and grab another.
– Nuts & Seeds: Sliced almonds toast quickly and stay delicate; buy raw so they don’t burn as the cake bakes.
– Spices: Fresh cinnamon smells punchier—if your jar is older than your last vacation, treat yourself to a new one.
– Specialty Item: Instant espresso powder dissolves cleanly and gives consistent flavor; look for a fine grind, not chunky granules.
– Dairy: Whole-milk yogurt or buttermilk keeps the crumb tender. If dairy-free, choose a thick plant yogurt with minimal gums.

Prep Ahead Ideas

– Mix the streusel and stash it in the fridge; it holds beautifully and crumbles better when cold.
– Whisk dry ingredients together and keep in a sealed jar; zest the orange into your sugar, cover, and refrigerate so the flavor infuses.
– Toast almonds a day ahead and cool completely before storing so they stay crunchy.
– Morning of: whisk wet ingredients, fold in the dry, assemble, and bake. Less mess, more coffee-sipping.

✔Time-Saving Tricks

– Use instant espresso powder—no brewing, no cooling, just stir.
– Pulse the streusel in a food processor for 10 seconds: uniform crumbs, zero sticky fingers.
– Line the pan with a sling of parchment so you can lift and cool faster.
– Skip any glaze; a dusting of cinnamon sugar right out of the oven melts into a pretty sheen.
– Don’t rush the cool time—let it set at least until warm, or the crumb will squish and slice ragged.

✔Common Mistakes

– Pouring in hot coffee: it melts the sugar and messes with rise. If you did it, chill the batter 10 minutes before baking to help.
– Over-swirling: the ribbon sinks. Stop at a couple gentle passes; if it sinks anyway, bake 5 extra minutes and call it rustic.
– Burnt almonds on top: tent with foil for the last 10–15 minutes if they’re browning too fast.
– Dry edges, gooey center: your oven might run hot. Move the rack down one notch and check doneness in two spots, not just the middle.
– Forgot the zest? Add a tiny splash of orange extract or rub zest into a spoonful of sugar and sprinkle over warm cake.

What to Serve It With

– Café con leche or a simple Americano with an orange peel twist.
– A bowl of berries tossed with a squeeze of orange and a pinch of cinnamon.
– Thick Greek yogurt and honey for breakfast-y vibes.
– A little dollop of cinnamon whipped cream if you’re desserting.

✔Tips & Mistakes

– Use room-temp eggs and yogurt for a smoother batter and better lift.
– Whisk just until combined—streaks gone, then stop.
– If the top is browning early, tent with foil; if it’s pale but cooked, a quick broil kiss (30–60 seconds) adds color.
– Let the cake rest 15 minutes before lifting from the pan to keep the crumb intact.
– Cutting warm? Use a serrated knife and a gentle sawing motion.

✔Storage Tips

Counter life is strong: tightly wrapped, it’s lovely for 3 days. Fridge buys you up to 5—just bring slices to room temp or toast lightly to wake the crumb back up. Freezer-friendly too: wrap individual pieces and stash for up to 2 months. Cold slice straight from the fridge with coffee? I support this. Warmed in the toaster oven with a dab of butter? Also yes.

✔Variations and Substitutions

– Butter lover: swap half the olive oil for melted unsalted butter for a more classic coffee-cake flavor.
– Nut-free: skip almonds and add a sprinkle of coarse sugar on top for crunch.
– Citrus swap: lemon zest is bright; blood orange feels fancy; a pinch of cardamom with either is dreamy.
– Dairy-free: use a thick coconut or oat yogurt and make sure your streusel fat matches (olive oil works!).
– Gluten-free: a 1:1 GF baking blend performs nicely; add an extra minute or two bake time if needed.
– Extra cozy: fold in a handful of mini chocolate chips, or ribbon a little dulce de leche through the middle instead of espresso swirl.

Frequently Asked Questions

Easy Spanish Coffee Cake Recipe

A tender olive oil coffee cake scented with orange, cinnamon, and a hint of anise, topped with a crunchy almond streusel. Perfect with your morning cup.

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Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Servings: 12

Ingredients

 

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Main Ingredients

• ▢ 2 cup all-purpose flour for the batter
• ▢ 1.5 tsp baking powder
• ▢ 0.5 tsp baking soda
• ▢ 0.5 tsp fine sea salt
• ▢ 1 tsp ground cinnamon for the batter
• ▢ 0.5 tsp ground anise seed optional, for a classic Spanish note
• ▢ 0.75 cup granulated sugar
• ▢ 9 tbsp beaten eggs about 3 large
• ▢ 0.75 cup plain whole-milk yogurt room temperature
• ▢ 0.5 cup extra-virgin olive oil for the batter
• ▢ 0.25 cup fresh orange juice
• ▢ 1 tbsp orange zest
• ▢ 1 tsp vanilla extract
• ▢ 0.25 cup strong brewed coffee cooled
• ▢ 0.5 cup all-purpose flour for the almond streusel
• ▢ 0.33 cup packed light brown sugar for the almond streusel
• ▢ 1 tsp ground cinnamon for the almond streusel
• ▢ 3 tbsp extra-virgin olive oil for the almond streusel
• ▢ 0.5 cup chopped almonds toasted if you like
• ▢ 0.13 tsp fine sea salt a pinch; for the almond streusel

Instructions

Preparation Steps

• Heat oven to 350°F. Grease a 9-inch springform pan and line the base with parchment.
• Make the streusel: Mix 1/2 cup flour, brown sugar, 1 tsp cinnamon, and a pinch of salt. Drizzle in 3 tbsp olive oil and toss to form clumps. Fold in almonds and set aside.
• Whisk the dry batter ingredients: 2 cups flour, baking powder, baking soda, 1/2 tsp salt, 1 tsp cinnamon, and anise in a large bowl.
• Whisk the wet ingredients: sugar, beaten eggs, yogurt, 1/2 cup olive oil, orange juice, orange zest, vanilla, and cooled coffee until smooth.
• Combine wet with dry. Stir gently until just incorporated; do not overmix.
• Spread batter into the pan and smooth the top. Sprinkle the almond streusel evenly over the surface.
• Bake 33–38 minutes, until golden and a toothpick comes out clean or with a few moist crumbs.
• Cool 15 minutes on a rack. Release the ring, lift out, and cool fully before slicing.

Notes

Variation: Swap the almonds for chopped hazelnuts or walnuts. For a sweeter finish, dust with powdered sugar just before serving.

Storage: Wrap tightly and keep at room temperature for 2 days, or refrigerate up to 5 days. The cake also freezes well for 2 months.

This recipe is an original creation inspired by classic Easy Spanish Coffee Cake Recipe flavors. All ingredient ratios and instructions are independently developed.