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Coffee Lover's Coffee Cake Recipe

Coffee Lover's Coffee Cake Recipe

I had this cake at a friend's brunch and she graciously shared the recipe. Now people always request it from me because it's so tasty and always a hit. -Gale Lalmond of Deering, New Hampshire
TOTAL TIME: Prep: 25 min. Bake: 25 min. YIELD:9 servings


  • 1/3 cup sugar
  • 4-1/2 teaspoons instant coffee granules
  • 1-1/2 teaspoons ground cinnamon
  • 3 tablespoons butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup (8 ounces) plain yogurt
  • 2 tablespoons chopped walnuts or pecans


  • 1. In a small bowl, combine the sugar, coffee granules and cinnamon; set aside. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in egg and vanilla. Combine the flour, baking powder, baking soda and salt; add to butter mixture alternately with yogurt, beating just until combined.
  • 2. Spread half of the batter evenly into a 9-in. square baking pan coated with cooking spray; sprinkle with half of the reserved sugar mixture. Repeat layers; cut through batter with a knife to swirl. Sprinkle with nuts.
  • 3. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes on a wire rack. Serve warm. Yield: 9 servings.

Nutritional Facts

1 piece: 219 calories, 6g fat (3g saturated fat), 37mg cholesterol, 206mg sodium, 36g carbohydrate (20g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1 fat.

Reviews for Coffee Lover's Coffee Cake

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staceycgreer User ID: 4474267 150978
Reviewed Jun. 28, 2014

"Not sure if an ingredient was left off the recipe but the batter was VERY thick and would not pour at all. And there was no mixing or swirling the coffee topping into the batter. The taste was ok but very bitter in spots b/c the coffee did not mix into the batter. Did anyone else have that problem? I tripled checked the ingredients and I didn't leave anything out."

yuehching User ID: 224401 76555
Reviewed Sep. 27, 2013

"A very nice moist cake itself but the filling tasted a bit bitter to me. However my son liked it. Thanks for sharing."

MY REVIEW User ID: 4651393 163996
Reviewed Oct. 1, 2012

"I used an 8 inch baking dish and it was just right for me!"

jorierogers2010 User ID: 5167805 95303
Reviewed Apr. 28, 2011

"Delicious. I made mine in a round cake pan and cut it like a pie. We tried some warm last night and didn't think it was anything special, but it was delicious the next morning!"

baknfool User ID: 577380 95142
Reviewed Jan. 1, 2011

"The cake was very moist!"

bdstickles User ID: 4170423 67649
Reviewed Jul. 26, 2010

"This recipe was pretty good, not too sweet. I found there wasn't enough batter to split in half when using a 9x9 pan, so I'd suggest using an 8x8 instead."

heather606 User ID: 2890324 149865
Reviewed Oct. 27, 2009

"This is great! Light and not terribly sweet."

PammieJ User ID: 714785 95141
Reviewed Apr. 29, 2009

"I bet you could substitute sour cream. That's in a lot of coffee cake recipes. I'd use fat free sour cream which is more of the consistency of yogurt. If you're trying to get away from dairy, maybe Nasoy's vanilla soft tofu would work. PammieJ."

tuchter User ID: 2030634 164265
Reviewed Apr. 29, 2009

"is there anything that can be substituted for the yogurt? thanks. kg"

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