Amish Coffee Cake: There’s Coffee IN the Batter
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I like to have coffee with my coffee cake. How about you?
Of course you do. I mean, the name coffee cake makes it obvious that it’s a cake that deserves to have coffee served with it.
But here’s the thing about coffee cake. There are some coffee cakes out there that actually have coffee in the cake. Like, inside the batter of the cake.
That’s the case with this Amish Coffee Cake—coffee is one of the ingredients in the batter. This coffee cake has the lightest, most interesting flavor of any cake I’ve yet made…and yo, farm(ish) girl has made a lot of cakes.
Amish Coffee Cake is deeeeelicious! (Say it with me. Good.)
And now, we bake.
Amish Coffee Cake
What you need:
2 cups brown sugar
2 cups flour
3/4 cup shortening/lard
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 lumpy mixture and set aside. You’ll use that in a bit as a yumtastic crumbly topping.
Dissolve the baking soda in the hot coffee. Make sure it completely dissolves.
Note: Do not confuse this baking soda cup of coffee with your own delicious cup of coffee which is probably nearby.
Now, add the baking soda/coffee to the large bowl of the brown sugar/shortening/flour mixture.
Add 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 9×13 pan will make a thin cake, but 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.
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 deliciously moist – keep that in mind when checking for doneness.
Serve this fabulous cake (with its intriguing light flavor) with whipped cream, ice cream, or heavy cream poured over the top.
Oh. And with coffee. Make sure you serve it with coffee.
Amish Coffee Cake
Some coffee cakes are served with coffee. This coffee cake has coffee in the batter.
- 2 cup brown sugar
- 2 cups flour
- 3/4 cup shortening or lard
- 1 egg
- 2 tsp. vanilla
- 1 cup hot coffee
- 1 tsp baking soda
1. In a large bowl, mix brown sugar, flour, and shortening with a pastry blender until lumpy. Reserve 1 cup of this lumpy mixture and set aside.
2. Dissolve the baking soda in the hot coffee. Make sure it completely dissolves.
3. Add the baking soda/coffee to the large bowl of the brown sugar/shortening/flour mixture.
4. Add the egg and vanilla; stir. Pour this batter into a greased pan. (Batter will be lumpy.)
NOTE: A 9 x 13 pan will make a thinner cake, a 10 x 7 pan will make a thicker cake.
5. Sprinkle the reserved 1 cup of brown sugar/flours/shortening on top of the batter in the pan.
6. Bake at 325 degrees: 30-35 minutes for a 9×13 pan, or 45-50 minutes for the 10×7 pan.
As long as you’re in the kitchen, check out these recipes for some of my other favorite sweet treats: