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The cursive writing at the top of the tattered 3×5 card says, “Cafe Beaujolais’ Coffeecake,” but I’ve only known it as delicious.
This classic coffee cake recipe comes from my mother-in-law, Maria, who grew up in Los Angeles. Curiously, the Los Angeles Times has this Coffeecake recipe in their database. There are similarities, and indeed, my mother-in-law is a lifelong LA Times subscriber. On careful inspection, however, a few alterations are revealed and you can see she’s made it her own. But still no actual coffee in the ingredients.
This is a time-tested breakfast favorite in my family, and I hope it becomes one in yours as well. For added instruction and entertainment, watch the Top Secret Coffee Cake Video!
Ingredients for Top Secret Coffee Cake:
2 1/2 cups flour
1 cup brown sugar
3/4 cup granulated sugar
2 tsp cinnamon
1/2 tsp salt
1/4 tsp ginger
3/4 cup corn oil
1 tsp baking powder
1 tsp baking soda
1 egg
1 cup buttermilk
NOTES: This recipe makes one 13 x 9″ pan. The original Cafe Beaujolais’ Coffeecake calls for one cup sliced almonds added to the crumb topping mixture. Maria has always omitted the almonds. Serves 8-10.
Mix together 2 1/4 cups flour, white and brown sugars, 1 tsp cinnamon, salt and ginger.
Blend in oil until well combined. Remove 3/4 cup of mixture and set aside.
To remaining flour mix add baking soda, baking powder, egg and buttermilk. Blend until smooth.
Pour into greased 13×9″ pan.
To 3/4 cup reserved mix, add 1/4 cup flour and 1 tsp cinnamon.
Sprinkle over batter and bake in a 350 (F) oven for 35-40 minutes.
Serve warm or at room temperature. This coffee cake freezes well.
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Mike says
Hi Betty,
I can’t wait to try this recipe. I don’t generally use corn oil. How much of a difference does it make if you substitute another other light vegetable oil (obviously not olive oil)? Thanks for sharing.
Mike
Average Betty says
Sure thing, Mike — You will love this recipe and any kind of light, flavorless vegetable oil will be fine :) Let me know how it goes!
Teresa says
Hi Betty,
Is that 1 cup of packed brown sugar?
Average Betty says
Hi Teresa, Yes… lightly packed :)
Michael says
Thank you! I had never had coffee cake before, so I halved the recipe to make an 8×8 and it came out great!
I’ve got my eye on that grilled steak burrito to try next…
Tiffany says
I have never even thought of making coffee cake myself, but tonight I found myself with an evil craving. Needless to say I made this coffee cake and it was amazing.I am officially a happy fat kid. Thank you so much :)
Average Betty says
Michael, so happy you liked the coffee cake – and I hope you enjoy the burritos :)
LOL Tiffany! I wish I could make one right now. But I need to get to the market… I have nothing in the house and I’m craving pancakes.
Yay for Coffee Cake!
Denise says
hi Sara, love you recipes.I noticed you didnt put any coffee in this and i was wondering if I can.
please and thank you :)
Average Betty says
Hi Denise, I’ve never added coffee to this cake. If you give it a whirl, let me know how it goes… Pretty sure Coffee Cake is called Coffee because you enjoy it WITH coffee. Hope this helps!
Jutta Daniele -Good says
Hi , I am back one more time .
I like to share this delicious German Plum cake with you. Which I just baked
Preheat oven 385F
grease a 9×13 pan or a 9inch spring form , dust with reg. breadcrumbs
Cream 1 stck of soft butter
add 3 eggs rm temperature
add 1/2 cup of fine sugar
grate 1/2 lemon for the zest
add 2 tablesp. of Amaretto or 1 tea-spoon of Vanilla
set aside
Mix and sift:
1 1/2 cups all purpose flour
1 teasp/ baking powder
pinch of salt
Add to wet ingredients
just mix until all is corporated
Pit 2 pounds of Italien plums, these are the small purple ones, (only in August)layer the half plums on top of the dough.
Streusel topping:
4 table sp. of butter
5 table sp. of flour
4 table sp. of sugar + 1 teasp. of cinnamon
work into Streusel and put on top of the plums
bake for 40 to 50 minutes
cool completely
enjoy with a dallop of cream ‘
Happy baking
Jutta Daniel-Good
Katherine says
Made this cake a few days ago, but I halved the recipe and used an 8×8 pan like someone else suggested because I was running out of flour. It came out perfect! The cake was fluffy and soft and amazing and the topping was delish. I made it for four people, including me, and it was gone within an hour haha. Definitely going to become one of my go-to recipes :)
Average Betty says
So happy to hear it, Katherine! And thanks for sharing your tips about pan size and flour. You have truly given me a hankering for a hunk of coffee cake :)
Sonia says
Hai,thank you for this recipe. It is simple and easy. Tried this today and the outcome is great…soft and fluffy.
Average Betty says
So happy to hear it, Sonia! Thanks for letting me know :)
Christina says
Thank you so much for sharing this recipe! This coffee cake is so delicious and easy to make. I’ve made it several times now and it always gets raves. I have one in the oven now. Yum!
Average Betty says
Music to my ears! Thanks so much for letting me know, Christina :)
Shana says
I love this recipe. I need to half it though which is straight forward enough, just curious about how long to cook in an 8×8. Suggestions?
Average Betty says
You’re going to have to feel it out – it really depends on if the batter will be deeper than the original pan size – which I think it may be. If this is the case, you may need to bake 5 minutes longer? Let me know what happens if you give it a try.
plasterer bristol says
oh wow this sounds and looks so good. My absolute favorite recipe. Thanks for sharing.
Simon
mr cakey says
Thank you for posting this. I made this prior to my parents coming back from Florida and when they came to visit we sat down and had these while having a catch up. My parents and i loved these. i will defiantly be making theses again.
Plasterer Bristol says
Coffee Cake is not my favourite cake in the world but your photos are making my mouth water
Ronak Mehta says
Baked this cake for my birthday and it was an absolute hit! So moist and tasty. Thank you for doing what you do