Delicious Lithuanian Coffee Cake Recipe

Have you ever wanted to taste the richness of Lithuanian coffee blended into a delicious cake? Well, you’re in for a treat because today, I’ll be sharing with you Claire’s Lithuanian Coffee Cake recipe that will leave you wanting more. This cake is a family recipe passed down to Claire from her Lithuanian grandmother, and it has become a staple dish in her cafe, Claire’s Corner Copia, located in New Haven, CT.

This Lithuanian Coffee Cake is the perfect dessert for any occasion – whether it’s for a special celebration or just as a sweet treat for your taste buds. Imagine sinking your teeth into the soft yet moist cake layers filled with pockets of raisins and walnuts infused with ground coffee and cinnamon. And let’s not forget about the streusel topping that adds a crunchy texture to every bite.

What sets this recipe apart from others is the brewed coffee that is incorporated into the cake batter, giving it an earthy aroma and flavor that beautifully complements the nuttiness of the walnuts and sweetness of the raisins.

Trust me; it’s a cake worth trying because not only does it taste divine, but it also brings authentic Lithuanian cuisine closer to your home. So grab your apron and let’s get baking!

Why You’ll Love This Recipe

Lithuanian Coffee Cake
Lithuanian Coffee Cake

Looking for a delicious, easy-to-make coffee cake that will impress your family and friends? Look no further than this Lithuanian Coffee Cake recipe! With its irresistible combination of rich, buttery cake, sweet raisins and crunchy walnuts, and a hint of freshly brewed coffee, this coffee cake is simply divine. But don’t just take my word for it – here are a few reasons why you’ll absolutely love this recipe:

1. It’s incredibly versatile. Whether you’re looking for a quick breakfast treat, a lazy weekend brunch dish, or a crowd-pleasing dessert after dinner, this coffee cake is perfect for any occasion.

2. It’s packed full of flavor. Thanks to the combination of ingredients like vanilla extract, brewed coffee, cinnamon, and dark brown sugar, every bite of this coffee cake is bursting with delicious flavor that will tantalize your taste buds.

3. It’s easy to make. With simple step-by-step instructions and readily available ingredients like flour, sugar, eggs, butter, and sour cream, even beginner bakers can whip up a batch of this coffee cake in no time.

4. It’s a classic recipe with cultural significance. This Lithuanian Coffee Cake recipe has been passed down from generations and represents an important part of the Lithuanian cuisine heritage.

So if you want to satisfy your sweet tooth with a scrumptious coffee cake that will impress everyone who tastes it, give this Lithuanian Coffee Cake recipe a try today! Trust me – you won’t be disappointed.

Ingredient List

 A slice of pure Lithuanian love, ready to be devoured.
A slice of pure Lithuanian love, ready to be devoured.

Here’s everything you’ll need to make Claire’s Lithuanian Coffee Cake Recipe:


  • 2 cups unbleached flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup brewed coffee, chilled
  • 1/4 cup low-fat sour cream


  • 4 cups packed dark brown sugar
  • 2 tablespoons granulated sugar
  • 1 tablespoon ground cinnamon
  • 3/4 cup walnuts, chopped
  • 3/4 cup raisins


  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon

Note that soy margarine or regular margarine can be used as substitute for butter.

The Recipe How-To

 Just one bite of this coffee cake will transport you to the cozy cafes of Vilnius.
Just one bite of this coffee cake will transport you to the cozy cafes of Vilnius.

Now, it’s time to get to the fun part of making this Lithuanian Coffee Cake recipe – the how-to guide! Here is an easy-to-follow guide on how to make a delicious and flavorful coffee cake.

Preheat your oven and prepare the butter filling

First things first, preheat your oven to 350°F (175°C) and grease a standard 10-cup bundt pan with butter or non-stick cooking spray. While waiting for the oven to heat up, prepare the butter filling by mixing 1/4 cup unsalted butter, 3/4 cup packed dark brown sugar, 2 tablespoons granulated sugar, 1 tablespoon ground cinnamon and 2 tablespoons brewed coffee in a medium bowl until smooth.

Mix the cake batter ingredients

In a separate mixing bowl, whisk together 2 cups unbleached flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/4 teaspoon salt. In a large mixing bowl or stand mixer fitted with a paddle attachment, beat together 1/2 cup unsalted butter softened and 1 cup granulated sugar until light and fluffy. Add in 2 eggs, one at a time, followed by 1 tablespoon vanilla extract. Gradually mix in the flour mixture alternatively with 1 cup low-fat sour cream and ending with the flour mixture. Fold in the raisins and chopped walnuts.

Assemble and bake the cake

Now comes the fun part of assembling the cake. Pour half of the batter into your greased pan, then spoon dollops of half of your prepared filling on top of the batter. Swirl using a skewer or knife. Repeat with another layer of batter and filling, making gentle swirls on top. Bake for 45-50 minutes or until a toothpick inserted comes out clean.

Cool and serve

Remove the bundt pan from the oven and let cool in the pan on a wire rack for 10 minutes. Use a knife or spatula to loosen the sides of the cake from the pan. Once fully cooled, cover with powdered sugar or buttercream frosting if desired.

That’s it! Your Lithuanian Coffee Cake is now ready to be served and enjoyed by all.

Substitutions and Variations

 Indulge in the rich flavors and spices that make this Lithuanian Coffee Cake recipe truly unique.
Indulge in the rich flavors and spices that make this Lithuanian Coffee Cake recipe truly unique.

Looking to switch things up a bit and try a different twist on the Lithuanian Coffee Cake recipe? No problem! Here are some substitution ideas and variations that you can experiment with:

– Butter substitution: If you’re looking to make this recipe dairy-free, you can substitute the butter with margarine or soy margarine. Just be sure to use the same amount as mentioned in the ingredient list.

– Raisin and Walnut filling variation: If raisins and walnuts aren’t your favorite ingredients, feel free to swap them out for something else! A popular variation is to add shredded apple or pear instead of raisins, and chopped pecans instead of walnuts. This will give your Lithuanian Coffee Cake a deliciously sweet and nutty flavor.

– Streusel topping variation: Want to add an extra layer of texture and flavor to this coffee cake? Try adding a streusel topping made from flour, brown sugar, cinnamon, and butter. Simply mix together these ingredients in a separate bowl and sprinkle over the top of your Lithuanian Coffee Cake batter before baking.

– Brewed coffee substitution: Don’t have brewed coffee on hand? You can substitute it with instant coffee granules dissolved in hot water. Use the same amount as mentioned in the ingredient list.

– Low-fat sour cream substitution: Looking for a lower-fat option? You can substitute low-fat sour cream with plain Greek yogurt. Both have a similar tangy flavor, so it won’t impact the taste of your dish.

There are endless possibilities to customize this recipe and make it your own. Whether you’re looking for a Bundt cake variation or want to experiment with different frosting flavors (like buttercream or cream cheese), don’t be afraid to get creative! The best part of baking is trying new things and discovering what works best for you.

Serving and Pairing

 Your morning coffee just got a whole lot sweeter with this delicious addition.
Your morning coffee just got a whole lot sweeter with this delicious addition.

This Lithuanian Coffee Cake is best enjoyed with a steaming cup of freshly brewed coffee that has been chilled for a refreshing contrast. The flavors of the cake and the coffee blend together harmoniously to give you a taste that’s both comforting and invigorating.

If you are feeling adventurous, try pairing this coffee cake with some herbal tea or hot chocolate for a change of pace. The subtle sweetness of the cake balances well with the warmth of the tea or cocoa, creating a match made in heaven.

For a fancier presentation, slice the Lithuanian Coffee Cake into thin slices and arrange them on an elegant platter. Sprinkle confectioner’s sugar on top for an added touch of decadence. This cake is perfect for serving at gatherings or dinner parties as it will leave your guests impressed and satiated.

If you’re feeling creative and want to try something different, you could also serve this Lithuanian Coffee Cake with a dollop of buttercream frosting or whipped cream, adding an extra layer of flavor to the already delicious cake.

No matter how you decide to serve this cake, one thing is for sure – it deserves to be savored with every bite. Enjoy this coffee cake as a dessert or with your morning cup o’ joe; it will always satisfy your sweet tooth cravings.

Make-Ahead, Storing and Reheating

 Savor every bite of this dense and moist cake, packed with toasted walnuts and cinnamon.
Savor every bite of this dense and moist cake, packed with toasted walnuts and cinnamon.

This Lithuanian Coffee Cake is a perfect dessert for make-ahead occasions. If you plan to serve it for breakfast, have it ready to eat, or share it with friends and family, you can prepare it a day before and avoid the stress on the day of the event.

To make ahead, bake the cake as instructed in the recipe and let it cool completely. Once cooled, cover with plastic wrap or aluminum foil and store at room temperature overnight. It will still be moist and fresh when you are ready to serve.

If you plan to store leftover cake, wrap it tightly in plastic wrap or aluminum foil and store in an airtight container in the refrigerator for up to five days. You can also freeze the cake for up to three months by wrapping it tightly in two layers of plastic wrap and one layer of aluminum foil.

To reheat, place the wrapped cake in the refrigerator to thaw overnight if frozen. Once thawed, preheat your oven to 300°F and place the cake on a baking sheet. Heat up for about 10-15 minutes, until warmed through. Alternatively, you can heat individual slices in the microwave for 15-20 seconds.

Remember that reheating coffee cake won’t cause it to rise or become fluffy again; instead, it will restore its warmth and flavor. Since this cake is full of walnuts and raisins, softness and freshness cannot be guaranteed after several days.

Make sure that you follow safe food handling practices while storing reheating food items like this Lithuanian Coffee Cake. Enjoy this delicious dessert whenever you want!

Tips for Perfect Results

 Perfect for a rainy day, this Lithuanian Coffee Cake recipe is just what you need to warm up your soul.
Perfect for a rainy day, this Lithuanian Coffee Cake recipe is just what you need to warm up your soul.

Now that you have all the ingredients for the Lithuanian coffee cake recipe, I will give you some tips to ensure that your cake turns out perfect. These tips are tried and tested, and they will help you achieve the best results.

1. Cream the butter and sugar well:

When combining the butter and sugar, beat them until they turn pale yellow and fluffy. This process aerates the batter which results in a light and fluffy cake.

2. Use room temperature ingredients:

It is essential to use room temperature ingredients when baking. This ensures that everything is evenly mixed, and your batter will be smooth.

3. Do not overmix:

When adding dry ingredients to your wet ingredients, mix until just combined. Overmixing can result in the cake being tough and dense.

4. Measure ingredients precisely:

Accurate measurement of ingredients is crucial when baking. Use a kitchen scale to weigh your ingredients instead of measuring cups for best accuracy.

5. Let your cake cool completely before slicing:

Once your cake has finished baking, let it cool completely on a wire rack before slicing. If you slice it too soon or while it’s still warm, it can fall apart and crumble.

Follow these tips carefully, and you’ll have an amazing Lithuanian coffee cake that will make everyone ask for a second slice!


Now that we’ve gone through the main steps of this Lithuanian Coffee Cake recipe, it’s time to address some of the questions and concerns that may arise when you make it. Here are some of the frequently asked questions about this cake recipe along with their answers to help ensure perfect results every time.

What is European coffee cake?

A type of cake called coffee cake or kaffekuchen, has only one layer and a distinct taste of cinnamon coupled with sweetness. It is commonly topped with a mixture of flour, butter, and sugar also known as streusel. Additionally, it can have layers of streusel in between it.

What country did coffee cake come from?

It is believed that coffee cakes have their roots in multiple cultural traditions, including a sweet bread served with coffee by the Danes and a similar type of cake from Dresden, Germany. Coffee was first brought to Europe during the 17th century.

What makes a coffee cake a coffee cake?

When it comes to coffee cake, the name can be a bit misleading. The cake itself doesn’t actually contain any coffee. It’s a soft and delicate single-layered cake that is covered with a delectable, crumbly streusel topping. This cake is perfect for pairing with a hot cup of coffee.

What is coffee cake topping made of?

Making the crumb topping involves mixing together sugars, cinnamon, and salt in a bowl. After that, melted butter is added and stirred in. Flour is then sprinkled in and mixed with a rubber spatula until just moist. The mixture should be spread onto parchment paper to dry before being used for coffees.

How to make a Mary Berry coffee cake?

To create a delectable coffee-flavored treat, you’ll need softened unsalted butter and caster sugar, each weighing 100g or 3½oz. Crack in two large free-range eggs, then add self-raising flour, baking powder, and chopped walnuts, which weigh 100g and 50g respectively. Finally, mix in a tablespoon of coffee essence to separate this baked good from the rest. Don’t forget to grease a baking dish with extra butter to avoid any sticking.

Bottom Line

In conclusion, the Lithuanian Coffee Cake is a must-try dessert for all coffee lovers who enjoy a bit of sweetness in their lives. This cake recipe is perfect for any occasion and pairs well with a hot cup of brewed coffee.

With its mixture of buttery goodness, warm cinnamon, and nutty flavors, this cake is sure to be a crowd-pleaser at any gathering. And with the added raisins and walnuts, this cake is packed with texture and flavor that’ll keep you coming back for more.

This Lithuanian Coffee Cake recipe is not only delicious but also easy to follow, making it an excellent choice for inexperienced bakers. So why not give it a try and impress your loved ones with this delectable treat? Trust me, they won’t be able to resist!

In addition, with the recipe’s substitution and variation suggestions, you can personalize the cake to suit your taste preferences. Serve it as a dessert after dinner or as a sweet treat throughout the day.

Overall, the Lithuanian Coffee Cake recipe is versatile and delicious that anyone can make. It’s the perfect way to bring people together through coffee and sweets. So what are you waiting for? Head to your kitchen and make a coffee cake that’s worth indulging in!

Lithuanian Coffee Cake

Lithuanian Coffee Cake Recipe

From Claire's Corner Copia Cookbook. Here is what she said...... This is our most popular cake at Claire's. After eighteen years, it is still the splurge of choice for many. We have changed the recipe over the years, switching to low-fat sour cream, but it is still very rich and incredibly delicious.
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Prep Time 20 mins
Cook Time 55 mins
Course Dessert
Cuisine Lithuanian
Calories 535.4 kcal



  • 1/4 cup packed dark brown sugar
  • 2 tablespoons granulated sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon ground coffee (not brewed)
  • 1/4 cup chopped walnuts
  • 1/4 cup raisins


  • 8 tablespoons butter, softened to room temperature
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tablespoon brewed coffee, chilled
  • 1 teaspoon vanilla extract
  • 1 cup low-fat sour cream
  • 2 cups unbleached flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder

Buttercream Frosting

  • 4 tablespoons butter, at room temperature
  • 4 tablespoons margarine (soy margarine can be found at most health-food stores) or 4 tablespoons soy margarine, at room temperature (soy margarine can be found at most health-food stores)
  • 2 cups confectioners' sugar, sifted
  • 1 teaspoon vanilla extract


  • Prepare the filling by combining the filling ingredients in a small bowl.
  • Stir to combine well.
  • Set aside.
  • Preheat the oven to 350 degrees.
  • For the cake, cream the butter and sugar in a mixing bowl, using a hand mixer on medium speed for 45 seconds.
  • Scrape down the sides with a rubber spatula.
  • Add the eggs and beat for 30 seconds.
  • Scrape down the sides of the bowl.
  • Add the coffee, vanilla extract, and sour cream.
  • Beat on low speed for 30 seconds, until well creamed.
  • Scrape down the sides of the bowl.
  • In a separate mixing bowl, sift together the flour, baking soda, and baking powder.
  • Pour the creamed mixture over the top of the flour mixture, scraping the bowl well.
  • Mix on low speed for 45 seconds just to combine, stopping to scrape down the sides of the bowl.
  • Prepare a 10-cup bundt pan, either by thoroughly spraying with nonstick cooking spray or greasing with shortening and flouring the pan.
  • Pour in half the batter.
  • Sprinkle half the filling evenly over the top of the batter.
  • Pour the remaining batter evenly over the filling.
  • Use a rubber spatula to scrape the batter from the bowl and smooth the batter.
  • Sprinkle the remaining filling evenly over the batter.
  • Bake in the center of the oven for 50 to 55 minutes, until a cake tester inserted in the center comes out clean.
  • Remove the cake from the oven and let it cool in the pan for 5 minutes; then turn it out onto a plate.
  • Serve warm or cooled to room temperature, drizzled with a glaze, frosted with Buttercream Frosting or sprinkled with powdered sugar.
  • Buttercream Frosting:
  • Using a hand mixer on medium speed, beat together the butter and margarine about 3 minutes, or until light and creamy.
  • Scrape down the sides of the bowl with a rubber spatula as needed.
  • Add the confectioners' sugar, 1/2 cup at a time, beating about 2 minutes after each addition, until light and creamy.
  • Beat in the vanilla extract.

Add Your Own Notes


Serving: 120gCalories: 535.4kcalCarbohydrates: 75.8gProtein: 5.3gFat: 24.4gSaturated Fat: 12gCholesterol: 83.3mgSodium: 364.5mgFiber: 1.1gSugar: 53.8g
Keyword < 4 Hours, Dessert, European, Nuts, Russian
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