Spiced Coffee Cake

Spiced Coffee cake


For the topping

1. Unsalted butter – 5 tbsp, room temperature

    All purpose flour – 1/3 cup

    Walnuts / pecans – 1 cup, chopped, lightly toasted (2 – 3 minutes at medium heat) and cooled down to room temperature

   Light brown sugar – 1/4 cup

   Granulated Sugar – 1/4 cup

   Cinnamon powder – 1/2 tsp

   Salt – 1/4 tsp

For the cake

2. All purpose flour – 2 cups

    Baking powder – 1 1/4 tsp

    Baking soda – 1/2 tsp

    Salt – 1/2 tsp

    Pumpkin pie spice – 1 tsp OR combine Ground ginger – 1/4 tsp, Cardamom powder – 1/4 tsp, Cinnamon powder – 1/4 tsp, Nutmeg powder – 1/8 tsp, All spice – 1/8 tsp

3. Unsalted butter –  11/2 stick (3/4 cup), at room temperature

    Granulated sugar – 1 cup

4. Vanilla extract – 1.5 tsp

     Eggs – 2 large

5. Sour cream / yoghurt – 1 cup

6. Golden raisins – 1/2 cup

For the glaze

7. Confectioners sugar – 1/2 cup

    Milk – 1 tbsp

   Vanilla extract – 1/4 tsp


1. Preheat oven at 350 F.

2. Grease a 9 inch spring form pan with non-stick cooking spray.

3. In a medium bowl, mix together all the ingredients for the topping (ingredients numbered 1) and mix with your fingers until it has a nice crumbly texture. Set aside.

4.  In a small bowl, combine raisins with 1 tbsp all purpose flour. In another bowl, combine the remaining all purpose flour, baking powder, baking soda, salt and pumpkin spice (ingredients numbered 2).

5. Cream butter and sugar for 1 – 2 minutes until pale and fluffy. Add vanilla extract and the eggs, one by one, beating well after each addition. Add sour cream and mix until you get a smooth batter. Now switch to a whisk. Add the dry ingredients (flour mixture) in 2 batches and stir until just incorporated (do not over mix). Stir in the raisins. Pour this batter (the batter will be very thick) into the prepared spring form pan. Smooth top with a spatula. Spread the walnut topping (ingredients numbered 1) evenly over the cake.

4. Bake at 350 F for about 45 minutes until a toothpick inserted into the center comes out clean. Let cool for 20 – 25 minutes in the pan, then remove the sides of the spring form pan and allow cake to cool completely (about 1 –  2 hours). Pour the glaze over the cake. Set aside for 30 minutes. Slice and enjoy! Store the leftovers in an air tight cake container.  Best if consumed within 2 – 3 days.

Coffee Cake

Coffee Cake

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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