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Easy Spanish Coffee Cake Recipe

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
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 12

Ingredients
 

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.