Amish Coffee Cake

Amish Coffee Cake
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The great thing about some coffee cakes is that there is actually coffee in the cake. That’s the case with this Amish Coffee Cake – it has the lightest, most interesting flavor of any cake I’ve yet made…and I make a lot of cakes. Amish Coffee Cake is deeeeelicious!

Amish Coffee Cake

What you need:

2 cups brown sugar
2 cups flour
3/4 cup shortening
1 egg
2 tsp vanilla
1 cup hot coffee
1 tsp baking soda

How to do it:

Mix the brown sugar, flour and shortening with a pastry blender until lumpy. Reserve 1 cup of this mixture and set aside. You’ll use that in a bit as a yumtastic crumbly topping.

Amish Coffee Cake

Dissolve the baking soda in the hot coffee. Make sure it completely dissolves. Do not confuse this baking soda cup of coffee with your own delicious cup of coffee which is probably nearby.

Now, add the coffee to the brown sugar/shortening/flour mixture.

Amish Coffee CakeAdd the egg and vanilla; stir. Pour this batter into your pan of choice. It will be a little lumpy, so don’t worry about that. A 9x 13 pan will make a thin cake. I  like to use a 10×7 (brownie/biscuit pan) for a thicker cake. Because I’m a rebel like that and I’m always changing the recipes just a little bit.
Amish Coffee Cake
 Now remember that 1 cup of stuff you saved? Sprinkle that on top of the batter in the pan, like so:
Amish Coffee Cake

Bake your creation at 325 degrees. You’ll need 30-35 minutes for a 9×13 pan, and 45-50 minutes for the 10×7 pan. The cake is pretty moist – keep that in mind when checking for doneness. 😉

Amish Coffee Cake

Serve this fabulous cake (with its intriguing light flavor) with whipped cream, ice cream, or heavy cream poured over the top.

Amish Coffee Cake

Oh. AND with coffee. Make sure you serve it with coffee. 😉

Amish Coffee Cake - where there is coffee IN the batter!

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19 thoughts on “Amish Coffee Cake”

  • I make a killer Cinnamon Streusel coffee cake that is a big tradition with Hubby and I on Sunday mornings. But, I think I'll shake up his world this weekend.
    Thanks for sharing!!

  • can you quadruple that for me -now that the weather here in MN. is getting decent enough to turn on the oven…. the other day I made 24 blueberry muffins,didn't even get a chance to hide some

  • Were we separated at birth? I LOVE heavy cream on my cake…especially blueberry coffee cake! 🙂 Can't wait until Tilly-mook starts giving us milk…I'll be the one chasing her around the field with my bowl of cake…

    Will be trying this for sure! 🙂

  • Sue – let me know how it turns out if you decide to make it!

    Candy – You are welcome for the recipe.

    Judy – amazing how when the weather starts to change, we bake (and eat) more, isn't it?

    Jane – as a coffee lover much like your husband, I can attest to the yum factor of this cake.

    MF – I don't know if the coffee taste is strong. I would have to ask someone who doesn't like coffee. I never thought of using flavored coffees to make it though, good idea!

    APG – I knew there was another reason I liked your mom!

    Labbie – coffee ice cream with it? Are you kidding? SCORE!

    Erin – hope you get to try it!

    Kim – I think we might have been separated at birth, yes. And if we ever get back together, the world is in a whole lotta trouble!

    Jessica – thanks for visiting the blog! Always nice to see a new face. 🙂

  • Now I KNOW it's true! After the cinnamon flop (that I made two days in a row), I suspected, but now I KNOW…You are trying to make me gain back the 12 lbs. I lost this summer working my hiney off…and if you keep it up it might just work…but please keep it up! I'm loving it! I don't even mind, and I love you anyway. 😉

  • Now why is it that people put the word Amish on something and it is supposed to instantly be better…..It’s still Coffee Cake, no matter who made it….if it said Ogre Coffee Cake would anyone bother?…lol…

    • Ha! I’m not sure. This actually was on old amish recipe that I got (although I can’t remember where, it’s been in my recipe box for a really long time!). But I agree with you. Maybe because we’re a society that has to name everything ? 😉

  • FYI….I tried this in a 8X8, one cup of goodness was way too much for top. Middle sank and was not cooked all the way, even though when I tested it it was dry. Delicious! I will try again, with only 1/2 cup goodness for the top.

  • Hello! I am making this right now. It might not be the true Amish recipe because I added vanilla beans since I have some for a French dessert I am making later. Then for the crumble I added a pinch of five spice because there is no cinnamon in this recipe whatsoever so I thought I’d give it a little spice. As for the Coffee, I used Cafe Du Monde French with Chicory coffee because I love that dark coffee taste. I do not have heavy cream with me tonight or didn’t go to the store for whipped cream so I’m thinking maybe I should go to the convenient store to see if I can get milk and make some buttercream or frosting or if they have heavy cream so I can whip something up. Either way, it looks delicious, it smells delicious, it seems so dense that it would be hard not to have a moist outcome. Thank you! This will be the first Amish recipe Ive ever tried and Amish food I’ve ever eaten!

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