This Spanish Coffee Cake recipe features flour, cinnamon, brown sugar, oil, buttermilk, and walnuts for the coziest, crumb-topped classic treat.

this recipe

Here’s the thing—I didn’t plan to make Spanish Coffee Cake that day. I had this whole breakfast spread in mind, you know? Eggs, toast, a smoothie if I was feeling extra. But then I remembered I had half a carton of buttermilk sitting in the fridge like a sad little afterthought. And that’s where this story begins.

I found the recipe scribbled on the back of an envelope—not even a recipe card, mind you, just mail I almost recycled. It was from my mom, in that rushed cursive she uses when she’s trying to write something down during a phone call. It said: “Spanish Coffee Cake – use brown sugar, lots of cinnamon, buttermilk, oil, flour—no butter! Nuts optional :)” That was it. No measurements, no bake time, just vibes.

So I winged it. It got messy. I didn’t sift the flour. I definitely overmixed. I almost forgot to preheat the oven. And you know what? It still came out incredible. That’s how forgiving this cake is. Honestly, it tastes like something you’d get at a cozy roadside diner at 9am after a rough night. Sweet, soft, a little crumbly around the edges, and exactly what you didn’t know you needed.

Why You’ll Love This Spanish Coffee Cake Recipe?

There are fancier cakes, sure. Ones that require glaze, or folding, or a stand mixer that costs more than my first car. But this Spanish Coffee Cake? It’s honest. It doesn’t ask much of you. And it gives back in the best way—soft, cinnamon-kissed crumb, a toasty walnut topping that crunches just enough, and that buttermilk tang that makes the whole thing taste like someone really cared.

What I love most is how low-pressure it is. No need for perfect measuring or fancy pans. Just a bowl, a spoon, and a good-enough attitude. Some mornings I even throw it together before I’ve had coffee—which, if you know me, is a risk. And yet… it never lets me down.

Ingredient Notes:

Let’s be honest—we’re not running a pastry school here. This is the “I had everything in the pantry already” kind of recipe. My favorite kind.

• All-Purpose Flour – Just use what you’ve got. I once used self-rising by mistake and honestly, it wasn’t bad.

• Brown Sugar + White Sugar – The brown sugar adds warmth and moisture, while the white sugar keeps things light. It’s a yin-yang thing.

• Cinnamon – More than just a spice here. It’s a memory trigger. A hug. The soul of the cake.

• Canola Oil – No creaming. No melting. Just pour and go. You could sub in vegetable oil or even light olive oil if you’re feeling adventurous.

• Buttermilk – It’s magic. That subtle tangy bite transforms the crumb. No buttermilk? A splash of vinegar in milk will do.

• Walnuts – Optional, but I’m firmly team walnut. They make the topping feel like a topping, not just crumbs.

• Egg – Just one. Unless you drop it, then maybe two.

• Baking Powder + Baking Soda – Don’t skip. Don’t eyeball. One time I forgot the soda and the cake still baked, but it was like chewing a sponge that had regrets.

How To Make Spanish Coffee Cake?

Step 1: Preheat and prep.
Set your oven to 350°F. Grease a 9×13 pan. Not fancy? Great. This cake loves a basic pan. I once used a lasagna dish. Still good.

Step 2: Crumb magic.
Mix the flour, both sugars, and cinnamon in a bowl. Stir in the oil. It’ll look a little crumbly, like brown sugar beach sand. That’s what you want. Pause here and breathe in the cinnamon. Smells like home, doesn’t it?

Step 3: Reserve the topping.
Scoop out about ¾ cup of that mixture and toss it with the chopped walnuts. That’s your streusel topping. Set it aside, but not too far—you’ll forget it. Trust me.

Step 4: Batter up.
To the rest of the flour mix, add baking powder and soda. Stir in the egg and buttermilk. The batter’s gonna be thick and a little lumpy. Don’t overthink it. Life’s lumpy.

Step 5: Pour and sprinkle.
Scrape the batter into your pan and spread it out. Top with the walnut mixture. I usually drop little handfuls over the top like I’m trying to pretend it’s snowing nuts.

Step 6: Bake.
35 minutes should do it. But every oven has a personality, so check at 30 and see if a toothpick comes out clean. If it doesn’t? Give it a few more. No big deal.

Step 7: Cool, kind of.
I always say “let it cool,” but I rarely do. I slice off a corner while it’s still warm and soft and slightly steaming. Is it clean? No. Is it everything? Absolutely.

Storage Options:

• Counter: Lasts 2–3 days wrapped in foil or in a container. Gets even softer the next day.

• Fridge: Works, but zap it in the microwave for 10 seconds before eating or it tastes like cold regret.

• Freezer: Slice it, wrap each piece like treasure, and freeze. Future you will thank present you.

Variations and Substitutions:

I’ve made this cake so many ways by mistake that some of the “wrong” versions became favorites.

• No walnuts? Use pecans, almonds, or go nut-free.

• Add-ins: Chocolate chips. A handful of raisins (controversial, I know). Or chopped apple—game-changer.

• Spices: A pinch of nutmeg or cardamom if you’re in a fall mood.

• No buttermilk? Mix 1 cup milk with 1 tbsp vinegar or lemon juice. Wait 5 minutes. Instant cheat.

• Want it fancy? Drizzle a quick powdered sugar glaze over the top. Looks fancy, tastes nostalgic.

What to Serve with Spanish Coffee Cake?

• Coffee. Any kind. Hot, cold, leftover, diner-style in a chipped mug.

• Tea. Chai’s especially dreamy with it.

• Fruit salad. For balance. And because it makes you feel like you’ve got your life together.

• Brunch-y things: Scrambled eggs, crispy bacon, maybe some soft cheese. Build your dream breakfast.

Frequently Asked Questions:

Does it actually have coffee in it?
Nope. The “coffee” part means it’s for coffee, not with coffee. Confusing? A little. Delicious? Absolutely.

Can I make it ahead?
Yes! It’s even better the next day. I swear something magical happens overnight.

Can I turn this into muffins?
Why not? Bake at 350°F and start checking around 20 minutes. Add extra streusel on top. Muffin tops are everything.

So, are you gonna make it? This Spanish Coffee Cake is warm, sweet, just a little messy, and perfectly imperfect—kind of like most of my favorite people. Whether you bake it on a slow Sunday or a chaotic Tuesday morning, it’s here for you.

Try it out, then tell me how it went. Did you swap the nuts? Eat it for dinner? Bake two and hide one from your family? I wanna know. Let’s talk coffee cake.

Keep the Flavor Coming – Try These:

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Spanish Coffee Cake

Cook Time 45 minutes mins

Total Time 45 minutes mins

Spanish Coffee Cake is a tender, cinnamon-spiced cake topped with a crunchy walnut streusel. Made with pantry staples and buttermilk for a soft, moist crumb.

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10 Servings

Ingredients

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• 2½ cups all-purpose flour
• 1 cup brown sugar packed
• ¾ cup granulated white sugar
• 1 teaspoon ground cinnamon
• ¾ cup canola oil or vegetable oil
• 1 cup walnuts chopped
• 1 cup buttermilk
• 1 large egg
• 1 teaspoon baking powder
• 1 teaspoon baking soda

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Instructions

 

Preheat the oven and prepare the baking pan.

1. Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan and set it aside.

Create the crumb mixture.

1. In a medium-sized mixing bowl, combine the flour, brown sugar, granulated sugar, and ground cinnamon. Add the canola oil and mix until the texture becomes crumbly and evenly combined.

Set aside the topping.

1. Remove ¾ cup of the crumb mixture and combine it with the chopped walnuts. Set this aside to be used as the streusel topping.

Add leavening agents and wet ingredients.

1. To the remaining crumb mixture, add the baking powder and baking soda. Mix until well incorporated. Add the buttermilk and egg, then stir until just combined, being careful not to overmix.

Assemble the cake.

1. Pour the prepared batter into the greased baking pan and smooth it into an even layer. Sprinkle the reserved streusel topping evenly across the surface.

Bake the cake.

1. Place the pan in the preheated oven and bake for approximately 35 minutes, or until a toothpick inserted into the center comes out clean.

Cool and serve.

1. Allow the cake to cool in the pan for 5–10 minutes before slicing and serving.

Notes

To make this Spanish Coffee Cake gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend that is suitable for baking. Ensure the baking powder and baking soda used are certified gluten-free. The rest of the ingredients, including the sugars, oil, egg, and walnuts, are naturally gluten-free, but it is recommended to verify all product labels to avoid cross-contamination. Baking time remains the same.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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