Recipes

Okay, guys, let’s be real. The holidays are busy. Like, seriously busy. Between gift shopping, decorating, family gatherings, and just trying to survive the season, who has time for complicated recipes? That’s where I come in! I’m all about making delicious food accessible to everyone, and this easy eggnog coffee cake recipe is proof of that. It’s seriously a game-changer.

I remember when my kids, Taters and Tales (yes, I call them that – don’t judge! 😂), were little, Christmas morning breakfast was a production. I’m talking bacon, pancakes, waffles, the whole shebang. My ex-husband always raved about my brown sugar glazed black pepper bacon – it was a tradition! But things change, right? Now, with a new partner, Darb, and the kids being older, things are a little more…relaxed. I’m not waking up at 5 am anymore, thankfully! So, I needed a breakfast that was still special, but also something I could prep ahead or whip up quickly. And that’s when I thought, “Eggnog…in a coffee cake? Genius!”

Honestly, I’ve been experimenting with eggnog in different recipes for years. It’s just so festive, and the spices already in it save you a ton of time. Plus, let’s face it, eggnog is basically dessert in a glass, so why not put it in a cake? This easy eggnog coffee cake recipe is perfect for Christmas morning, but honestly, it’s good enough to enjoy all season long. I even think it would be amazing alongside a big holiday dinner – a little something sweet to finish things off.

I was thinking about how much easier baking with eggnog makes things, and it really hit me. It’s like a shortcut to holiday flavor! You’re getting all those warm spices – nutmeg, cinnamon, sometimes even cloves – already blended in. It’s a lifesaver when you’re juggling a million things. And speaking of shortcuts, this isn’t some fussy, complicated cake. It’s a quick bread, which means no yeast, no kneading, just simple mixing and baking. Seriously, even if you’re a beginner baker, you can nail this easy eggnog coffee cake recipe.

I’ve always been fascinated by the history of food, and eggnog is a great example of a recipe with a really interesting story. Traditionally, it was made with milk or cream, sugar, raw eggs (yikes!), and those lovely spices. Now, thankfully, we have pasteurized eggnog, which is a little less…risky. 😉 But the core idea remains the same: a rich, creamy, spiced beverage that just screams “holidays.” And using that flavor base in a cake? Pure brilliance, if I do say so myself. I did add a little sour cream to the batter to balance out the sweetness, which I highly recommend.

And let’s talk about the crumb topping. Oh, the crumb topping! It’s the best part of any coffee cake, in my opinion. It’s buttery, crunchy, and adds the perfect textural contrast to the soft, moist cake. The key is to not overmix it. You want it to be crumbly, not pasty. Think of it like building sandcastles – you want those individual grains to hold their shape. I used a pastry cutter, but you can easily use two forks if you don’t have one.

Christmas Morning Magic: Easy Eggnog Coffee Cake Recipe

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A festive and easy eggnog coffee cake recipe perfect for the holidays! This quick bread is made with eggnog for a delicious spiced flavor and topped with a buttery crumb topping.

• Author: Michael Carter
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 12 servings 1x
• Category: Breakfast & Brunch
• Cuisine: American

Ingredients

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1/2 cup butter {softened}

1/2 cup brown sugar {packed}

1/4 cup granulated sugar

1 egg

1 tsp vanilla

1 1/2 cups all purpose flour

1/2 tsp salt

2 tsp baking powder

2/3 cup eggnog

1/4 cup sour cream

1/2 cup butter {softened}

3/4 cup brown sugar {packed}

1 cup all purpose flour

1 1/2 tsp cinnamon

1/4 tsp nutmeg

3/4 cup powdered sugar

4–5 tbsp eggnog

pinch cinnamon

pinch nutmeg

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Instructions

1. Preheat oven to 350°. Spray a 9×9 baking pan with non-stick spray and set aside.
2. In a medium bowl, combine butter, granulated sugar, brown sugar, egg, and vanilla. Combine with a hand-held mixer (stand mixer or by hand) until creamy.
3. Add flour, salt, and baking powder and mix to combine. The mixture might be a bit crumbly, but that is alright.
4. Add the eggnog and sour cream all at once and combine until you have a nice cake batter.
5. Pour batter into the prepared 9×9 pan.
6. To make the crumb topping, combine the butter, brown sugar, flour, and cinnamon in a medium bowl. Cut the butter into the other ingredients until you have crumbs. Do not overmix, or you will have a paste.
7. Top cake batter with crumbs in an even and thick layer.
8. Bake for 40-45 minutes, or until a toothpick inserted near the center of the cake comes out clean.
9. Combine glaze ingredients and whisk together. Drizzle over the top of cooled cake and serve.

Notes

• Store your covered eggnog coffee cake at room temperature or in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. Don’t be afraid to get creative with the glaze – a little bit of nutmeg or even a splash of rum extract can take it to the next level! And if you want to make it extra special, serve it with a dollop of whipped cream.

Nutrition

• Serving Size: 1 slice
• Calories: 500 kcal
• Sugar: 35 g
• Sodium: 225 mg
• Fat: 30 g
• Saturated Fat: 20 g
• Carbohydrates: 60 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 90 mg

So, there you have it! My easy eggnog coffee cake recipe – a little bit of Christmas magic in every bite. I hope you guys give it a try and let me know what you think. Don’t forget to rate and comment below! And remember, “Fun Cooking, Easier Life!” 😉

Okay, friends, let’s talk coffee cake. Not just any coffee cake, but the kind that makes you close your eyes and just… sigh. I’m talking about a light-as-air, melt-in-your-mouth experience that’s surprisingly easy to achieve at home. I’ve been tinkering with this [ easy coffee sponge cake recipe ] for a while now, and honestly, it’s one of my proudest creations. It all started with a craving, you see. I was in a tiny little café in Lisbon last year, sipping on a bica (that’s Portuguese for espresso, for those who don’t know!), and enjoying a slice of the most incredible sponge cake. It was so delicate, so flavorful… I knew I had to recreate it.

And that’s where this [ easy coffee sponge cake recipe ] comes in! I wanted something that captured that same airy texture and rich coffee flavor, but without requiring a pastry degree. I mean, let’s be real, most of us are just trying to get dinner on the table, right? We don’t have time for complicated techniques. That’s why I’m all about “Fun Cooking, Easier Life!” – my motto for a reason!

I’ve always been fascinated by the science of baking. It’s like chemistry in the kitchen! And this cake is a perfect example. The secret to its incredible lightness? Whipping those egg whites just right. Seriously, don’t skimp on that step. It’s where all the magic happens. I remember one time, early on in my testing, I got distracted by a phone call and completely forgot about the egg whites. The cake… well, let’s just say it was a bit of a disaster. Dense, flat, and definitely not cloud-like. Lesson learned! 😅

What I also love about this [ easy coffee sponge cake recipe ] is how versatile it is. You can adjust the coffee flavor to your liking. I’ve made it with everything from instant coffee (perfect for a quick weeknight treat!) to strong brewed espresso. And the whipped cream? Oh, the whipped cream! It’s infused with coffee too, creating this beautiful harmony of flavors. It’s honestly like biting into a coffee-flavored cloud.

I’ve been sharing a lot of healthy recipes lately on “Easy Recipes List,” and while this isn’t exactly a health food (it is cake, after all!), I still believe in using quality ingredients. And honestly, a little indulgence now and then is good for the soul. Plus, this cake is perfect for sharing with friends and family. I made it for my mom’s birthday last month, and she absolutely loved it. She even asked for the recipe, which is always a good sign!

I’ve been traveling a lot recently, exploring different culinary cultures. It’s so inspiring! I was in Italy last fall, taking a pasta-making class, and it really reminded me how important it is to connect with the food we eat. To understand its history, its ingredients, and the people who make it. That’s what I try to bring to “Easy Recipes List” – a sense of connection and joy. And I truly believe this [ easy coffee sponge cake recipe ] embodies that spirit. It’s a simple recipe, but it’s made with love and a whole lot of coffee!

Easy Coffee Sponge Cake Recipe​

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This easy coffee sponge cake recipe is light-as-air, melt-in-your-mouth, and surprisingly easy to achieve at home. It’s a perfect treat for coffee lovers!

• Author: Michael Carter
• Prep Time: 15 minutes
• Cook Time: 1 hour 25 minutes
• Total Time: 1 hour 40 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Cuisine: European

Ingredients

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⅓ cup (40 g) flour – regular, all purpose

½ cup (60 g) cornstarch

¼ tsp baking powder

¼ tsp salt

2 tbsp instant coffee powder

4 large eggs – whites and yolks separated, room temperature

⅛ tsp white vinegar

⅔ cup (132 g) white granulated sugar – separated in half (1/3 cup (66g) for the egg whites & 1/3 cup (66g) for the egg yolk mixture)

1½ tbsp warm water – not boiling

2 tsp vanilla essence/extract

2 tbsp (30 g) unflavoured vegetable oil – I use canola oil

½ cup (55 g) powdered sugar – also known as icing/confectioners sugar

1 cup (225 g) mascarpone – cold

1 tsp vanilla extract/essence

1 tbsp instant coffee powder

1½ cups (335 g) heavy whipping cream – cold

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Instructions

1. Preheat oven to 180 °C (350°F) conventional and line the bottom of two 8×3 inch cake tins with parchment paper without greasing the bottom. Leave the sides of the cake tins ungreased and bare.
2. In a bowl combine flour, cornstarch, baking powder, salt and instant coffee powder. Mix until well combined. Set aside.
3. In a medium sized bowl add in egg whites and white vinegar, and whip on a medium high speed for 30 seconds until foamy. Gradually add in 1/3 cup (66g) of white sugar and continue mixing for a few more minutes until stiff peaks form. Set aside.
4. In a large bowl add in your remaining 1/3 cup (66g) of white sugar and warm water. Mix so that the sugar is coated in the water. Add in the egg yolks and vanilla, and whip on a medium high speed for 4 minutes, then turn the mixer down to low and mix for a further minute.
5. Stream the vegetable oil into the egg yolk mixture while mixing on a medium speed.
6. Add in half of your egg whites to your egg yolk mixture, and gently fold together until just combined.
7. Sift in your dry ingredients, and gently fold until just combined. Finish off by adding in the remaining egg whites and gently fold until just combined.
8. Pour the batter into your cake pans and drop your pans lightly on the counter. Run a thin knife or toothpick through the batter to remove any large air bubbles.
9. Bake for 25 minutes. To test whether the sponges are done, gently touch the tops and it should create a little indent which slowly bounces back.
10. Immediately drop the sponges on your counter from a height of about 10cm, and then turn them upside down (while still in their baking tins) on a wire rack to completely cool.
11. Once cooled, run a thin knife around the edges to release the cakes from the cake tins, and then turn them out onto a wire rack.
12. To make the coffee whipped cream, combine the powdered sugar, mascarpone, vanilla and instant coffee powder in a large bowl. Mix on a low speed for about 10 seconds, and then turn up the speed to a medium high and mix until well combined.
13. Add in the whipping cream and mix on a low speed for about 10 seconds, and then turn up the speed to a medium high and whip until you reach stiff peaks.
14. Place one sponge cake layer onto your cake stand/serving plate. Spread out a generous amount of the coffee whipped cream with an offset spatula.
15. Place the next sponge cake on top and spread out a generous amount of the coffee whipped cream on the top and sides of the cake.
16. Place the remaining whipped cream into a piping bag with a 1M piping tip and pipe swirls on the top of the cake. Slice with a serrated knife and serve.

Notes

• For accuracy, I recommend using the gram measurements provided.
• You cannot use cake flour in this recipe as a substitute for the all purpose flour and cornstarch.
• If baking on convection mode with the fan on, bake at 160 °C (320°F).
• By placing the sponges upside down to cool while still in the baking tins, this will prevent them from deflating.
• Store the cake in the fridge due to the whipped cream frosting. Place it into an airtight container to prevent it from drying out.

Nutrition

• Serving Size: 12 people
• Calories: 219kcal
• Sugar: 6g
• Sodium: 20mg
• Fat: 20g
• Saturated Fat: 13g
• Unsaturated Fat: 3.5g
• Carbohydrates: 7g
• Protein: 2g
• Cholesterol: 55mg

Okay, friends, let’s talk coffee cake. Is there anything better than waking up on a weekend morning to the smell of a warm, buttery coffee cake? I think not! But, let’s be real, a lot of those recipes are loaded with sugar. And for some of us – myself included – that’s just not an option. I was diagnosed with type 2 diabetes a few years back, and honestly, it felt like I was saying goodbye to all my favorite treats. But you know me, I’m not one to give up easily! ✨

That’s where this easy sugar free coffee cake recipe comes in. It’s a total game-changer. I stumbled upon the original recipe at a charming little B&B during a road trip through Oregon – seriously, the cutest place! – and it was incredible. But, naturally, I had to put my own spin on it. I swapped out all the sugar for sugar substitutes, and honestly? No one can tell the difference. Seriously! I’ve had people rave about it, completely unaware it’s a healthier version. It’s one of those recipes that proves you don’t have to sacrifice flavor when you’re making mindful choices.

I’ve been perfecting this easy sugar free coffee cake recipe for a while now, and it’s become a staple in my kitchen. It’s perfect for brunch, a cozy afternoon treat, or even a little something special to bring to a potluck. I’ve even made mini versions in muffin tins for grab-and-go breakfasts! It’s just so versatile. And honestly, the crumb topping is everything. It adds that perfect little bit of texture and sweetness that makes coffee cake, well, coffee cake!

I remember one time, I brought this to a friend’s birthday brunch, and her grandmother, who is a notoriously picky baker, asked for the recipe! That was a huge win. It really solidified my belief that healthy baking can be just as delicious – and satisfying – as traditional baking. It’s all about finding the right balance and using quality ingredients. Plus, it’s a fantastic way to show yourself some love. We all deserve a little treat now and then, right? And knowing it’s a healthier option makes it even better. This easy sugar free coffee cake recipe is a testament to that.

Speaking of ingredients, I’ve experimented with a few different sugar substitutes over the years. I find sucralose and malitol work best in this recipe. They provide a good level of sweetness without any weird aftertaste. But feel free to experiment! If you’re not worried about the sugar content, you can absolutely use regular sugar. It’s your cake, your rules! I’m all about making recipes work for you.

And you know, I’ve been thinking a lot lately about how food connects us. It’s not just about nourishment; it’s about memories, traditions, and sharing experiences with loved ones. This recipe reminds me of that little B&B in Oregon, of the friendly owners, and of the simple joy of a delicious breakfast. I hope it brings a little bit of that joy to your kitchen too. I truly believe that cooking shouldn’t be intimidating. It should be fun, creative, and a way to express yourself. That’s why my motto is “Fun Cooking, Easier Life!” And this easy sugar free coffee cake recipe definitely embodies that.

Sugar Free Blueberry Coffee Cake Recipe

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The Best of Both Worlds: A Sugar-Free Blueberry Coffee Cake That Actually Tastes AMAZING! This easy recipe is perfect for brunch, a cozy treat, or a potluck. It’s a game-changer for those watching their sugar intake without sacrificing flavor.

• Author: Michael Carter
• Prep Time: 15 mins
• Cook Time: 40 mins
• Total Time: 55 mins
• Yield: 1 (9×13-inch) pan 1x
• Category: Dessert
• Cuisine: American

Ingredients

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1 ½ cups granular sucralose sweetener (such as Splenda)

1 cup milk

¾ cup unsalted butter, melted and cooled

3 eggs

1 teaspoon vanilla extract

3 ¾ cups all-purpose flour, divided

2 teaspoons baking powder

1 ¾ cups fresh or frozen blueberries

1 ½ cups malitol brown sugar substitute

2 teaspoons ground cinnamon

½ cup unsalted butter, softened

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Instructions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch baking pan.
2. Whisk 1 ½ cups sucralose sweetener, milk, ¾ cup melted butter, eggs, and vanilla together in a large bowl.
3. Whisk 3 cups flour and baking powder together; stir into milk mixture until just blended.
4. Fold in blueberries. Spread evenly in the prepared pan.
5. Combine malitol sweetener, remaining ¾ cup flour, and cinnamon in a small bowl; stir in ½ cup softened butter with a fork until mixture is crumbly.
6. Sprinkle over top of cake.
7. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. This cake is best served warm.

Notes

• For a richer flavor, try using almond milk instead of regular milk.
• Feel free to add a sprinkle of chopped nuts to the crumb topping for extra crunch.
• Store leftovers in an airtight container at room temperature for up to 3 days.
• Don’t forget to rate and comment below if you try this recipe! I love hearing from you all.

Nutrition

• Serving Size: 12
• Calories: 363 Calories
• Fat: 21g
• Carbohydrates: 37g
• Protein: 7g

Hey everyone, Michael Carter here from Easy Recipes List! You know, sometimes life just calls for a little bit of sunshine, right? And honestly, I think the best way to deliver that sunshine isn’t with a vitamin D supplement, but with a slice of seriously good lemon coffee cake. ✨ I was thinking about this the other day – it was one of those gray, drizzly California mornings (yes, they do happen!), and I just needed something to brighten things up. That’s when I remembered my grandma’s lemon cake, and I thought, “Okay, let’s take that memory and make it even easier for everyone!”

That’s really what I’m all about, you guys. Taking those classic, comforting recipes and making them totally approachable. No fancy techniques, no intimidating ingredients, just pure, delicious goodness. And this easy lemon coffee cake recipe is a perfect example. It’s bursting with bright, zesty lemon flavor, has a wonderfully moist crumb, and is topped with the most satisfying crunchy crumble. Seriously, the texture contrast is amazing. It’s the kind of cake that makes you close your eyes and just…smile.

I’ve been playing around with this easy lemon coffee cake recipe for a while now, tweaking it to get it just right. I wanted something that wasn’t overly sweet, something that felt light and fresh, and something that even a beginner baker could tackle with confidence. I mean, let’s be real, not everyone has hours to spend in the kitchen. We’re busy people! We want delicious food, but we want it fast. And that’s where Easy Recipes List comes in, right? 😉

I’m a huge believer in using fresh ingredients whenever possible. It just makes a difference, you know? Especially with lemon. Bottled lemon juice just doesn’t compare. Trust me on this one. And speaking of lemons, don’t be shy with the zest! That’s where a lot of the flavor comes from. I always zest my lemons before I juice them – it’s just easier. Plus, it smells amazing! It instantly makes the kitchen feel brighter and more cheerful.

I also learned a little trick from a chef I worked with in LA – rubbing the lemon zest directly into the sugar helps release all those wonderful oils and really infuses the flavor. It’s a small thing, but it makes a big difference. And while we’re talking about little things, don’t skip the sour cream! It adds so much moisture and tenderness to the cake. It’s a secret weapon, honestly.

Now, I know some people get intimidated by crumb toppings. They think it’s too fussy or too difficult. But it’s really not! It’s just a matter of combining a few simple ingredients and rubbing them together until they form little crumbles. I actually prefer using melted butter for the crumb topping because it creates a more uniform texture. It’s just easier to work with, in my opinion. And who doesn’t love easy? This easy lemon coffee cake recipe is all about making life a little bit simpler, a little bit sweeter.

I’ve been traveling a bit lately, exploring different culinary cultures (it’s a perk of the job!), and it’s really reinforced my belief that cooking doesn’t have to be complicated to be amazing. In fact, some of the most delicious meals I’ve had were incredibly simple, made with just a few fresh, high-quality ingredients. That’s the philosophy behind Easy Recipes List, and it’s definitely reflected in this easy lemon coffee cake recipe. It’s a reminder that you don’t need to be a professional chef to create something truly special.

Easy Lemon Coffee Cake Recipe

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This easy lemon coffee cake recipe is bursting with bright, zesty lemon flavor, has a wonderfully moist crumb, and is topped with a satisfying crunchy crumble. Perfect for brightening up any day!

• Author: Michael Carter
• Prep Time: 30 minutes
• Cook Time: 30-50 minutes
• Total Time: 1 hour
• Yield: 8–10 servings 1x
• Category: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

1 cup all-purpose flour (125 grams)

1/2 cup granulated sugar (100 grams)

2 tablespoons light brown sugar

5 tablespoons unsalted butter (70 grams), melted

2 1/2 cups all-purpose flour (313 grams) , measured properly

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/4 cups granulated sugar (250 grams)

3 tablespoons lemon zest

2/3 cup unsalted butter (150 grams)

2 tsp vanilla extract

3 large eggs, room temperature

1/2 cup sour cream (120 ml) , room temperature

3 tablespoons lemon juice (60 ml) , freshly squeezed

1/4 cup milk (60 ml) , 2% or whole milk is best, room temperature

1 – 1 1/2 cups powdered sugar (110 – 165 grams)

1 – 2 tablespoons lemon juice (15–30 ml) , freshly squeezed

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Instructions

1. Preheat the oven to 350F (180C) degrees. Wrap the outside of a 9-inch springform pan with aluminum foil. Lightly grease the pan and dust with flour. Set aside.
2. Crumb Topping: Stir together the flour, granulated sugar, brown sugar and salt. Stir in the melted butter. It should be like crumbly, wet sand. If it feels too wet, mix in 1 extra tablespoon of flour and granulated sugar. Set aside.
3. Lemon Cake: In a medium bowl sift together the flour, baking powder, baking soda, and salt. Then whisk the ingredients together. Set aside.
4. Add the sugar and lemon zest to a large bowl. Using your fingers, pinch/rub the lemon zest into the sugar.
5. Add the butter to the sugar bowl. Beat the butter and sugar mixture together until fluffy. Add in the vanilla extract.
6. Then beat in the eggs one at a time, turning off the mixer and scraping down the sides and bottom of the bowl as you go.
7. Beat the sour cream and lemon juice into the butter mixture.
8. Add about 1/2 of the flour mixture into the butter mixture. With the mixer on a low speed, beat together until just combined.
9. Whisk the milk into the batter. Alternatively, use an electric mixer on a low speed.
10. Add the rest of the flour mixture into the batter. Gently mix together until you no longer see streaks of flour. Do not over mix.
11. Spoon/pour the batter into the prepared pan and smooth the top. Sprinkle the crumb topping over top of the batter, so that the the cake is fully covered in an even layer of crumb topping.
12. Bake in the middle of the preheated oven for about 45-50 minutes if using a 9-inch round springform pan or about 35 minutes if using a 9×9 inch square pan. When the cake is done baking, an inserted toothpick should come out clean and the cake shouldn’t wobble if you give the pan a nudge.
13. Lemon Glaze: Whisk together 1 tablespoon fresh lemon juice with about 1 cup of powdered sugar. Slowly whisk in a little more lemon juice or powdered sugar as needed. You want the glaze to be thin enough to drizzle but still opaque. Unclamp the outer ring of the springform pan and drizzle the cooled cake with glaze.

Notes

• Lemons: You will need about 3 medium lemons for the cake and glaze, or 4 smaller lemons.
• Sour Cream: Sour cream can be substituted with plain Greek yogurt.
• Storage: Cake can be stored in an airtight container or covered tightly at room temperature for up to 3 days. Fresh is always best.

Nutrition

• Serving Size: 1 slice
• Calories: 38.5 kcal
• Sugar: 3g
• Sodium: 25mg
• Fat: 2.2g
• Saturated Fat: 1.3g
• Unsaturated Fat: 0.7g
• Trans Fat: 0g
• Carbohydrates: 4.8g
• Fiber: 0.1g
• Protein: 0.5g
• Cholesterol: 10.5mg

Okay, guys, let’s be real. Sometimes you just need cake. Not a fancy, multi-layered, requires-a-degree-in-pastry kind of cake. Just a good, honest, comforting cake. And for me, that cake is almost always a coffee and walnut cake. It just…feels like home. It reminds me of my grandma, honestly. She always had a loaf of something baking when I’d visit, and more often than not, it had walnuts in it! ❤️

I’ve been playing around with this easy coffee and walnut cake recipe for a while now, trying to perfect that balance between a really moist crumb, a strong coffee flavor, and just enough walnut crunch. I’m pretty happy with where I’ve landed, and I’m so excited to share it with you all. It’s a bit of a departure from my usual no-bake stuff, I know, but sometimes you gotta embrace the oven, right? Plus, the aroma that fills the kitchen while this bakes is divine. Seriously, it’s instant mood booster.

I was actually thinking about this cake the other day because I was scrolling through Instagram and saw someone complaining about how complicated baking is. And it doesn’t have to be! That’s really the whole philosophy behind Easy Recipes List, isn’t it? Cooking – and baking – should be accessible to everyone. It shouldn’t feel intimidating. This [ easy coffee and walnut cake recipe ] is proof of that. It’s a simple loaf cake, and honestly, the hardest part is probably just remembering to take the butter and eggs out of the fridge ahead of time. (Trust me, I’ve been there, trying to cream cold butter…it’s not a good time.)
I’ve traveled a lot over the past few years, exploring different culinary traditions, and one thing I’ve noticed is that the best desserts are often the simplest. They’re the ones that have been passed down through generations, tweaked and perfected over time. This cake feels like that. It’s a classic, but with a little bit of my own spin. I’ve included options for using Camp Coffee Essence – which, if you can find it, is amazing – or just good old instant coffee. I’m all about making things work with what you have! And honestly, if you really love coffee, don’t be afraid to up the amount a little. This [ easy coffee and walnut cake recipe ] is pretty forgiving.

I also wanted to mention that you can totally adapt this recipe. If you’re feeling fancy, you can make it into a sandwich cake, dividing the batter between two round tins. It looks beautiful with a generous layer of buttercream between the layers. But sometimes, life is just easier with one tin, you know? And this cake is delicious even as a simple loaf. It’s all about finding what works for you and your schedule. That’s what “Fun Cooking, Easier Life!” is all about.

And speaking of easier, don’t panic if your batter looks a little…off. Sometimes, when you add the eggs, it can start to look a bit curdled. It happens! Just add a spoonful or two of flour and mix it well, and it’ll come right back together. Seriously, don’t stress about it. Baking is supposed to be fun, not stressful! I’ve been there, staring at a curdled batter, wondering what went wrong. It’s all part of the learning process. And honestly, even if it doesn’t look perfect, it’ll probably still taste amazing. This [ easy coffee and walnut cake recipe ] is pretty resilient.

Easy Coffee and Walnut Cake Recipe

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A simple, comforting coffee and walnut loaf cake recipe. Perfect for a cozy weekend treat, this cake is moist, flavorful, and easy to make. It’s a classic recipe with a little bit of my own spin!

• Author: Michael Carter
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 75 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Cuisine: British

Ingredients

Scale 1x2x3x

6 oz or 175g butter

6 oz or 175g dark brown sugar

6 oz or 175g icing sugar/powdered sugar, sifted

3 oz or 85g butter, softened

1 tbsp milk

1 tbsp Camp coffee essence (or 1 tbsp instant coffee dissolved in 1 tbsp warm water)

Walnuts, to decorate

3 eggs, beaten

6 oz or 175g self-raising flour, sifted

2 oz or 55g walnuts, chopped

1 tbsp Camp coffee essence or 1 tbsp instant coffee dissolved in 1 tbsp warm water

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Instructions

1. Preheat oven to 350F/175C (conventional).
2. Cream the butter and sugar until light and fluffy.
3. Add the coffee essence and mix until well distributed.
4. Add the eggs, gradually, beating well between each addition.
5. Fold in the flour and then the walnuts.
6. Spoon the mixture into a lined 2lb loaf tin and bake for approximately 45 minutes, or until a skewer comes out clean.
7. Remove from the oven and let cool briefly before lifting out onto a wire rack to cool.
8. For the buttercream, cream the butter and sugar until light and fluffy, then add the milk and coffee.
9. Spread over the top of the cake and scatter with walnuts.
10. Slice and enjoy!

Notes

• For a stronger coffee flavor, use 2 tbsp of instant coffee dissolved in 1 tbsp of warm water.
• Store leftover cake in an airtight container at room temperature for up to 3 days.
• Feel free to experiment with different types of nuts! Pecans or hazelnuts would also be delicious.
• Don’t forget to rate and comment on the recipe below – I love hearing from you guys!

Nutrition

• Serving Size: 1 slice (approx. 1/8 of cake)
• Calories: 400 calories
• Sugar: 32g
• Sodium: 100mg
• Fat: 24g
• Saturated Fat: 14g
• Carbohydrates: 48g
• Fiber: 1.5g
• Protein: 5g
• Cholesterol: 90mg

Okay, friends, let’s talk about mornings. Specifically, good mornings. The kind where the sun is shining (or pretending to!), the coffee’s brewing, and there’s something delicious baking in the oven. Lately, my mornings have been seriously upgraded thanks to this easy bundt coffee cake recipe! Honestly, I’ve been on a bit of a bundt cake kick. There’s just something so comforting and… celebratory about a bundt, you know? It feels special, even if you’re just enjoying it with your pajamas on. ☕️

I actually stumbled upon a variation of this recipe while traveling through Germany last year. I was in this tiny little bakery in Bavaria, and they had a coffee cake that was insane. Seriously, life-changing. I spent the next few days trying to decipher what made it so good, and I realized it was the simplicity. It wasn’t overly fussy, just really good ingredients and a perfect balance of flavors. I came home determined to recreate it, but make it… well, easier. Because let’s be real, not everyone has hours to spend in the kitchen, especially on a weekend. That’s where “Easy Recipes List” comes in, right? We’re all about maximum flavor, minimum effort!

This easy bundt coffee cake recipe is exactly that. It’s the kind of thing you can whip up while still half-asleep, and it’ll fill your house with the most amazing aroma. I’ve made it a few times now, tweaking it here and there, and I’m pretty confident it’s as close to that Bavarian bakery magic as I’m going to get. Plus, it’s a total crowd-pleaser. I brought it to a potluck last week, and it disappeared in about five minutes. Five minutes! People were practically fighting over the last slice. 😂

I’ve always believed that cooking shouldn’t be intimidating. It should be fun! And this recipe is definitely fun. It’s also a great one to get the kids involved with. My niece, Lily, loves helping me sprinkle the cinnamon-sugar filling. She thinks she’s a professional baker now. 💖 It’s moments like those that make all the effort worthwhile. And honestly, even if you’re a complete beginner, you can totally nail this easy bundt coffee cake recipe. I promise.

I’ve been experimenting with different variations too. You can add blueberries, chocolate chips, or even a lemon glaze. The possibilities are endless! But honestly, sometimes the simplest things are the best. This classic cinnamon swirl version is just… perfect. It’s the kind of cake that just makes everything a little bit better. It’s the perfect accompaniment to a lazy Sunday morning, a cozy afternoon with a good book, or even just a Tuesday when you need a little pick-me-up.

And speaking of pick-me-ups, I’ve been trying to focus on incorporating more healthy fats into my baking lately. That’s my nutrition background kicking in! You can totally lower the fat content in this recipe by using fat-free sour cream or yogurt. It won’t change the flavor much, but it’ll make you feel a little bit better about indulging. 😉 I’m all about balance, you know?

Easy Bundt Coffee Cake Recipe​

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Sunday Morning Vibes & The Easiest Bundt Coffee Cake Ever! This recipe is inspired by a Bavarian bakery and made easy for a delicious weekend treat.

• Author: Michael Carter
• Prep Time: 30 mins
• Cook Time: 50 mins
• Total Time: 1 hr 20 mins
• Yield: 12 servings 1x
• Category: Dessert
• Cuisine: American

Ingredients

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1 ½ cups white sugar

¾ cup butter, room temperature

3 large eggs

1 teaspoon vanilla extract

2 ½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 cup sour cream

½ cup chopped walnuts

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Instructions

1. Preheat the oven to 400 degrees F (205 degrees C). Grease a 10-inch Bundt pan.
2. Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
3. Whisk flour, baking soda, and baking powder together in a separate bowl; add flour mixture in 2 batches, alternating with sour cream, beating batter briefly after each addition. Fold in walnuts. Pour 1/2 of the batter into the prepared pan.
4. Mix sugar and cinnamon together in a small bowl; sprinkle over batter in the pan. Drop remaining batter in heaping spoonfuls over filling, covering it as best you can.
5. Bake in the preheated oven for 8 minutes. Lower heat to 350 degrees F (175 degrees C) and bake until a toothpick inserted into the center comes out clean, about 40 minutes more. Cool on a wire rack for 5 minutes. Invert carefully onto a serving plate or cooling rack. Let cool completely.

Notes

• You can lower the fat content by using fat-free sour cream or yogurt instead of sour cream. Feel free to experiment with different toppings like a powdered sugar glaze or a sprinkle of chopped nuts. Store leftovers in an airtight container at room temperature for up to 3 days. Don’t forget to rate and comment below – I love hearing from you guys! ❤️

Nutrition

• Serving Size: 12
• Calories: 403 Calories
• Fat: 20g
• Carbohydrates: 51g
• Protein: 6g

You ever have one of those mornings where the world feels just a little too quiet, like it’s holding its breath for something sweet to kickstart the day? That was me last weekend, shuffling into my kitchen in mismatched socks, craving something warm and comforting to pair with my coffee. I didn’t want to fuss with yeast or dough—let’s be real, I’m not that awake at 7 a.m.—but I was dreaming of cinnamon rolls. That’s when my trusty easy cinnamon roll coffee cake recipe popped into my head, and let me tell you, it’s like a hug from your favorite aunt who always smells like vanilla and brown sugar. ❤️

This recipe is my go-to when I want all the gooey, cinnamon-swirled goodness of a cinnamon roll but without the kneading or waiting. It’s the kind of dish that makes your kitchen smell like a bakery and your heart feel like you’ve got everything under control, even if your to-do list is a mile long. I first stumbled across the idea for this easy cinnamon roll coffee cake recipe years ago while flipping through an old cookbook at a flea market in San Diego. The pages were dog-eared, and someone had scribbled “TRY THIS!” in the margin. I took it as a sign, and I’ve been tweaking it ever since to make it my own—simple, pantry-friendly, and downright delicious.

What I love about this easy cinnamon roll coffee cake recipe is how it brings people together. Last month, I whipped it up for a brunch with some friends from my old restaurant days in L.A. We were all crammed around my tiny dining table, laughing about the time we accidentally set off the fire alarm trying to flambé bananas. That cake disappeared faster than you can say “seconds, please!” It’s got this magical way of making everyone feel at home, whether they’re a kid sneaking an extra piece or a grown-up savoring it with a second cup of coffee. The topping—oh man, that gooey cinnamon and brown sugar swirl—creates these little pockets of happiness in every bite. And the glaze? It’s like the cherry on top, sinking into the warm cake and making it just the right amount of indulgent.

I’ve traveled a bit for culinary inspiration—Thailand, Italy, you name it—and every time I come back, I’m reminded that the best recipes don’t need to be complicated. This easy cinnamon roll coffee cake recipe is proof. It uses stuff you probably already have in your pantry, and it comes together faster than you can scroll through your morning X feed. Plus, it’s forgiving. Forgot to soften the butter? Melt it. Only have almond milk? Go for it. It’s like the recipe’s saying, “Relax, I got you.” That’s my kinda cooking—fun, approachable, and made for real life.

One time, I made this cake while visiting my mom in Sacramento, and she got all teary-eyed because it reminded her of the coffee cakes her grandma used to bake. That’s the power of food, right? It’s not just about the taste—it’s about the memories it stirs up. Whether you’re making this easy cinnamon roll coffee cake recipe for a lazy Sunday morning or a holiday brunch, it’s gonna fill your kitchen with warmth and your heart with a little extra love. So, grab your mixing bowl, crank up your favorite playlist (I’m vibing to some old-school jazz latelyავ

Easy Cinnamon Roll Coffee Cake

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An easy cinnamon roll coffee cake recipe that delivers all the gooey, cinnamon-swirled goodness of a cinnamon roll without the kneading or waiting. Perfect for a comforting breakfast or brunch!

• Author: Michael Carter
• Prep Time: 20 minutes
• Cook Time: 30-35 minutes
• Total Time: 50-55 minutes
• Yield: 12–14 servings 1x
• Category: Breakfast, Dessert
• Cuisine: American

Ingredients

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½ cup butter, melted

2 eggs

1 cup sugar

3 cups all-purpose flour

2 tsp vanilla extract

4 tsp baking powder

¼ tsp salt

1½ cups milk

1 cup butter, melted (see notes for tips)

1 cup brown sugar

2 Tbsp all-purpose flour

1 Tbsp cinnamon

2 cups powdered sugar

5 Tbsp milk

1 tsp vanilla extract

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Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
2. In a large bowl, mix all cake ingredients (butter, eggs, sugar, flour, vanilla, baking powder, salt, milk) until smooth and well combined.
3. Pour the batter into the greased pan, spreading it evenly.
4. In a small bowl, combine the topping ingredients (melted butter, brown sugar, flour, cinnamon) until well mixed. Spread evenly over the batter and swirl gently with a knife to create a marbled effect.
5. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
6. While the cake is still warm, mix the glaze ingredients (powdered sugar, milk, vanilla) in a small bowl until smooth, like pancake syrup. Drizzle over the warm cake, letting it soak in and set into a shiny glaze.
7. Serve warm or at room temperature with a big mug of coffee or milk. Enjoy!

Notes

• Some folks find 1 cup of butter in the topping a bit rich (it can make the cake slightly oily). Try reducing to ½ cup for a lighter texture, or sprinkle the cinnamon, sugar, and flour mix over the batter, then dot with small pieces of unmelted butter before swirling.
• Swirl the topping lightly to keep it near the surface—overmixing can cause it to sink to the bottom.
• Add ½ tsp extra cinnamon for a bolder flavor, or toss in a cup of fresh blueberries or chopped walnuts for a fun twist.
• Store covered at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat gently in the microwave for that fresh-baked vibe.
• This cake freezes well! Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge and warm before serving.

Nutrition

• Serving Size: 12-14
• Calories: 450 kcal
• Fat: 22g
• Carbohydrates: 60g
• Protein: 5g