Delicious Russian Coffee Cake Recipe – Easy and Tasty!
Come with me on a delicious journey of coffee and cake with my Russian Coffee Cake Recipe. If you love coffee cakes, this one is an absolute must-try! Unlike your usual coffee cake recipe, the Russian Coffee Cake takes it up a notch with its decadent swirl of sugar walnut cinnamon, giving it a sweet crunchy texture that is sure to satisfy your cravings.
This classic cake recipe has been passed down for generations and has now become a popular dessert in many households. My version of the Russian Coffee Cake is easy-to-follow and requires only a handful of ingredients that you might already have in your pantry. Whether you’re an experienced baker or just starting, this recipe will be a hit!
From its origin to the technique involved in preparing this cake, Russian Coffee Cake holds unique flavors and secrets. And the best part is how versatile it is – perfect for breakfast, afternoon tea or even as dessert after dinner.
So, let’s start baking! With my recipe, you are guaranteed to make a scrumptious cake that will leave everyone asking for more. Get ready to indulge in the sweet aroma of cinnamon and sugar – encapsulating everything there is to love about coffee cakes!
Why You’ll Love This Recipe
If you’re looking for a coffee cake that will satisfy your sweet tooth, this Russian Coffee Cake Recipe is definitely worth trying. This cake recipe is perfect for those who like their breakfast or brunch with a cup of coffee. I guarantee that just the aroma of the coffee and cinnamon topping will lure you in and make you want to devour it.
What makes this coffee cake even more special is its unique combination of ingredients. The cinnamon raisin swirl gives it a perfect texture and flavor. The streusel topping made from sugar and walnuts adds a sweet crunch to this already decadent dessert. The recipe uses sour cream, which gives the cake a rich, creamy taste that you won’t be able to resist.
The cake is made using basic ingredients such as flour, eggs, sugar, and baking powder. These are items that you can easily find at your local grocery store. You won’t need any fancy equipment or baking tools, making it an ideal option for beginner bakers.
If you’re not a fan of raisins or walnuts, there are plenty of substitutions and variations that you can try with this recipe. Whether it’s switching up the nuts or adding your favorite pie filling to the mix, this recipe is versatile enough to accommodate any flavor preference.
Overall, this Russian Coffee Cake Recipe is a must-try for anyone who loves coffee cake. Trust me when I say that once you’ve tasted it, you’ll be hooked!
Ingredient List
Here’s the ingredient list for this decadent Russian Coffee Cake recipe:
Cake Batter:
- 2 cups flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup sugar
- ½ cup unsalted butter, at room temperature
- 2 eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- ⅓ cup strong black coffee
Streusel Topping:
- ¼ cup sugar
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ⅓ cup walnuts, chopped
Note: You can use any type of coffee for this recipe, but if you want to go for a bolder flavor, I recommend using a dark roast like Flying Black Russian or Jewish Baker Museum Blend. Also, don’t over-mix the batter so that it stays tender and fluffy.
The Recipe How-To
Now that you have read the ingredient list and learned why you will love this recipe, let’s get to baking!
Steps:
Step 1: Preheat oven to 350°F (175°C)
Before you begin, preheat your oven to 350°F (175°C). This will ensure that your cake bakes evenly and thoroughly.
Step 2: Prepare the Cake Pan
Grease a 9-inch cake pan with butter or cooking spray. This is important as it will help prevent the cake from sticking to the pan.
Step 3: Make the Streusel Topping
In a small bowl, mix together 1/4 cup of sugar, 1/4 cup of chopped walnuts, and ½ teaspoon of cinnamon. This will be used as the crunchy topping for your Russian coffee cake.
Step 4: Make the Cake Batter
In a large bowl, combine 2 cups of flour, 1 1/2 teaspoons of baking powder, and 1/2 teaspoon of salt. In another bowl, beat 2 eggs and add 1 cup of sugar, and beat until smooth. Gradually stir in the dry mixture into the egg mixture alternating with 1/4 cup of coffee.
Next, add in 1 cup of sour cream, stirring until well combined.
Step 5: Layer the Batter and Topping
Pour half of the batter into the prepared pan. Sprinkle with half of your streusel topping. Add remaining batter on top and sprinkle remaining streusel over it.
Step 6: Bake Your Russian Coffee Cake
Bake for about 50 minutes or until a toothpick inserted into the center comes out clean. Once done, remove from oven let cool for around 10 minutes before serving.
Your decadent Russian Coffee Cake is now ready! Enjoy each bite and indulge in the sweet, crunchy texture that the cinnamon walnut swirl gives to this delicious cake.
Substitutions and Variations
Do you want to put your own twist on this classic Russian Coffee Cake Recipe? You’re in luck because there are many substitutions and variations you can make to create a unique cake that suits your taste buds.
Firstly, if you want to cut down on calories, you can substitute some of the sour cream for Greek yogurt. This will reduce the fat content and give the cake a tangy flavor. Alternatively, you can use coconut or almond milk instead of the sour cream, which gives the cake a delicate coconut or nutty flavor.
If you want a more decadent version of this cake, try adding some chocolate chips to the batter or creating a chocolate-hazelnut spread layer in the middle of the cake. For those who love fruit-filled cakes, substitute the cinnamon sugar mixture with your favorite pie filling. Try making it with cinnamon raisin filling for a unique twist on traditional Russian coffee cake.
For nut lovers, add chopped nuts like pecans or almonds to the streusel topping for an extra crunch. You can also add some thinly sliced apples between layers for a fruity crunch. To take the coffee flavor up a notch, try adding espresso powder to the batter or frosting.
Finally, if you’re feeling adventurous, try experimenting with different spices such as ginger or cardamom in place of cinnamon for an exotic touch.
No matter what variation you choose, this Russian Coffee Cake recipe is versatile enough to fulfill all your baking desires!
Serving and Pairing
Once your Russian coffee cake is baked to perfection, it’s time to serve and pair it up for the ultimate indulgence. This cake is an excellent companion to your morning coffee or tea, making it a great brunch item with close friends or family. You can even prepare it ahead of time so that you can enjoy it for several days!
Serving the cake is a breeze; just cut a slice and garnish with any toppings of your choice, such as honey, whipped cream, or berries. The moist and light crumbs of the cake work well with almost any kind of accompaniment you can think of.
As for pairing, I suggest trying this sweet treat alongside a bold black Russian coffee, the beverage from which its namesake came from. This type of coffee is made by blending vodka with coffee liqueur and fresh-brewed coffee, creating an intense and robust drink that complements the rich flavor of the cake. An alternative pairing would be a cup of hot tea or iced lemon tea, depending on your preference.
If you want to get creative, try pairing this cake with savory items such as lox or a butterflake pastry for breakfast. Alternatively, you can also serve it as a dessert along with other types of cakes like birthday cakes, layer cakes or pie fillings for events/regional desserts.
Overall, this Russian coffee cake recipe is an excellent addition to any get-together or celebration. Serve it up with your favorite drink or pair it with other complementary flavors – there’s definitely no wrong way to enjoy this delicious cake.
Make-Ahead, Storing and Reheating
I know how hectic mornings can be, and you may not have the time to bake a fresh Russian Coffee Cake. Fortunately, this cake can be made ahead of time and stored properly, without losing its texture and flavor.
If you plan to make this cake in advance, I suggest baking it completely, allowing it to cool down to room temperature, and wrapping tightly in plastic wrap or aluminum foil. You can store it at room temperature for up to 3 days or in the refrigerator for up to a week.
When reheating the cake, there are different methods depending on your preference. For a softer texture, place the cake in the microwave for 15-20 seconds. For a crisper texture, preheat your oven to 350°F (175°C), wrap the cake in aluminum foil, and bake for 10-15 minutes. You can also reheat individual slices by popping them in a toaster oven for 5-7 minutes until heated through.
I highly recommend using good quality air-tight containers that are safe to store in the fridge or freezer. It makes a big difference in maintaining the cake’s freshness.
One thing to note is that this cake freezes beautifully! Simply wrap it tightly in plastic wrap and then in aluminum foil or a resealable freezer bag. To thaw, place it overnight in the refrigerator then reheating following the steps mentioned above.
With these storing and reheating tips, you can truly enjoy a delicious slice of Russian Coffee Cake anytime you want without worrying about baking one on the spot.
Tips for Perfect Results
To ensure that your Russian coffee cake turns out perfect every time, here are some helpful tips to keep in mind.
Firstly, make sure you are measuring your ingredients accurately. Even small discrepancies in measurements can greatly affect the final outcome of your cake. Use a scale to measure ingredients by weight where possible to ensure precise measurements.
When mixing the streusel topping and swirl mixtures, use a fork or pastry cutter to combine the ingredients until they form a crumbly texture. Be careful not to overwork the mixture as it could result in a paste-like consistency that won’t produce the desired crunchy texture.
For the cake batter, make sure all of your ingredients are at room temperature before starting. This will help them mix together evenly and produce a smooth batter. Adding cold ingredients could cause lumps or unevenly mixed cake batter.
When adding the dry ingredients to the wet ingredients, do so gradually and mix gently until just combined. Overmixing at this stage can cause a tough and dense cake that won’t rise properly.
To get that beautiful marble effect on your Russian coffee cake, use a butter knife or spatula to swirl the cinnamon sugar mixture throughout the cake batter in small circular motions. Don’t overdo it, though; too much swirling can lead to an uneven bake with holes and uneven texture.
Finally, when baking your Russian coffee cake, check on it regularly towards the end of the suggested baking time. Every oven is different, so you’ll want to make sure you watch for signs that it’s done like a golden brown top and a toothpick coming out clean when inserted into the centre of the cake.
By following these tips, you’ll be sure to end up with a perfect Russian coffee cake every time!
FAQ
As a barista, I know how important it is to get things right in the first try. It saves time, ingredients and best of all, satisfies the customers. So, if you have any doubts or questions related to this Russian coffee cake recipe, you are at the right place. Below, I have addressed some of the frequently asked questions that will help you make a perfect cake in no time.
What is Russian cake made of?
A cake called Russian cake, or Creole trifle, has been a part of Louisiana’s food culture for over a century. However, this dessert is now rare and not commonly sold in bakeries. The recipe involves gathering various bakery confectionery pieces, compacting them into a cake mold, and letting them set.
What makes coffee cake different from cake?
What distinguishes coffee cakes from other cakes is their unique streusel topping and lack of frosting. Rather than being frosted, these cakes often have a sprinkle or swirl of streusel or are filled with fruit, nuts, or chocolate.
What makes a coffee cake a coffee cake?
When it comes to coffee cake, don’t be fooled by the name. This delectable dessert has no coffee in it at all! Rather, it is a soft, fluffy cake topped with a crunchy, crumbly streusel that pairs perfectly with a hot cup of coffee.
Why is it called coffee cake when it doesn’t have coffee?
Coffee cakes got their name from a simple reason: people enjoyed eating them while sipping their coffee. In time, coffee cakes became a popular tradition and stores began marketing them as cakes meant to be paired with coffee.
Bottom Line
Now that you have the recipe for this delectable Russian Coffee Cake, I urge you to give it a try. With its decadent swirl of cinnamon, sugar, and walnut, this cake is perfect for any occasion, be it a birthday celebration, a dinner party or just a weekend brunch with your friends or family.
What makes this cake so special is not only its rich and moist texture but also its compatibility with a variety of coffee brews. Try it with Flying Black Russian or Jewish Baker’s Butterflake Coffee – trust me on this, you won’t regret it!
So what are you waiting for? Grab the ingredients and let’s get baking! Once you taste the combination of sweet and crunchy textures in every bite of this cake, you’ll never want to try anything else.
Remember to follow along with the tips and variation sections to customize it according to your taste, and don’t forget to share your masterpiece with me in the comments below.
After all, as Ina Garten said, “The best way to describe [coffee cakes] is that they’re cakes that go well with coffee!” So go ahead and make this Russian Coffee Cake part of your coffee ritual – I guarantee you’ll love it!
Russian Coffee Cake Recipe
Ingredients
- 1 cup oil
- 4 eggs
- 1 cup sugar
- 1 teaspoon baking powder
- 2 cups flour
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 (21 ounce) can pie filling, any fruit
- 1/2 cup sugar
Instructions
- Grease and flour 9x13 pan.
- Mix oil, eggs, 1C sugar, baking powder, salt and flour until well mixed.
- Pour 1/2 of the batter in the pan (it will seem like there is not enough).
- Add the pie filling to the pan, spreading it out over the batter.
- Pour the remaining batter in the pan.
- Mix the 1/2 C sugar and the cinnamon together, spread over the batter.
- With the back of a large spoon, rub the sugar mixture to the batter gently,.
- Bake 1 Hour in a 325 degree oven.
- Cool before serving.