Why Is It Called Coffee Cake? The History and a Classic Recipe

Coffee cake is called coffee cake because it is meant to be eaten with coffee, not because it contains any. The name comes from a European tradition of serving sweet cakes alongside coffee, which German and Scandinavian immigrants carried to America. Today the classic American coffee cake is a tender, buttery cake with a thick cinnamon streusel topping.

Read on for the story behind the name, then bake the classic sour cream streusel coffee cake at the end.

Why Is It Called Coffee Cake?

The name describes when you eat it, not what is in it. Just as tea cakes were made for teatime, coffee cakes were made for coffee time: a slice with a morning cup, an afternoon break or a visit from neighbors.

That said, the line has blurred at times. In the 19th century, some American cooks did add brewed coffee to cake batters, partly to flavor them and partly to use up leftover coffee. And in Britain, “coffee cake” often means a cake that actually tastes of coffee, like the classic coffee and walnut cake. In the United States, though, coffee cake almost always means the cinnamon-crumb cake you serve with coffee.

A Short History of Coffee Cake

European roots

As coffee spread through Europe in the 1600s (our history of coffee traces that journey), people in northern and central Europe began pairing the new drink with sweet breads and cakes. These early coffee cakes were closer to sweet yeast breads, often studded with dried fruit and spiced with cinnamon, nutmeg or cardamom. Vienna, with its famous café culture, was an important influence; read more about Vienna’s classic coffee drinks.

The German Kaffeeklatsch

In German-speaking lands, the afternoon gathering for coffee and cake, called Kaffee und Kuchen, became a cherished social ritual. The related word Kaffeeklatsch describes a casual get-together over coffee and conversation. Cakes like the yeasted Streuselkuchen, topped with buttery crumbs, are direct ancestors of today’s American coffee cake.

Coffee cake in America

German and Scandinavian immigrants brought these baking traditions to the United States, and coffee cake became especially common in regions with large German communities. Cincinnati, a city with deep German roots, is sometimes called the coffee cake capital of the world by food writers.

Over time, American bakers swapped slow yeast doughs for quicker batters leavened with baking powder and baking soda. Ingredients like sour cream, yogurt, cheese and fruit made the cake richer and more tender. Sour cream coffee cake, now a classic, grew popular in the 20th century. By the 1970s, frozen supermarket coffee cakes had brought the treat into homes across the country.

Coffee Cake vs Crumb Cake

The two are close relatives and the terms are often used interchangeably, but there are typical differences.

Classic Sour Cream Coffee Cake with Streusel

Makes one 9 x 9 inch (23 x 23 cm) cake, about 9 to 12 servings.

Streusel and filling

• 1 cup (125 g) all-purpose flour
• 3/4 cup (150 g) packed light brown sugar
• 1 tablespoon ground cinnamon
• 1/4 teaspoon fine salt
• 1/2 cup (113 g) unsalted butter, melted
• 1/2 cup (55 g) chopped pecans or walnuts (optional)

Cake

• 1 3/4 cups (220 g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/2 cup (113 g) unsalted butter, softened
• 3/4 cup (150 g) granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1 cup (240 g) sour cream, at room temperature

Steps

1. Heat the oven to 350°F (175°C). Grease a 9 x 9 inch pan and line it with parchment.
2. Make the streusel: mix the flour, brown sugar, cinnamon and salt, then stir in the melted butter until clumps form. Add nuts if using. Set aside.
3. Whisk the flour, baking powder, baking soda and salt in a bowl.
4. Beat the softened butter and sugar for 2 to 3 minutes until light and fluffy.
5. Beat in the eggs one at a time, then the vanilla.
6. Add the dry ingredients in two parts, alternating with the sour cream, mixing on low just until combined.
7. Spread half the batter in the pan. Sprinkle about one-third of the streusel over it.
8. Dollop the remaining batter on top and spread gently. Scatter the rest of the streusel evenly, pressing lightly.
9. Bake for 40 to 50 minutes, until a toothpick in the center comes out with a few moist crumbs.
10. Cool in the pan for at least 20 minutes before slicing.

Variations

• Blueberry: Scatter 1 cup (150 g) blueberries over the bottom layer of batter.
• Apple cinnamon: Add one thinly sliced apple with the middle streusel layer.
• Coffee-flavored coffee cake: Dissolve 1 tablespoon instant coffee in the vanilla for a subtle mocha note.
• Glazed: Drizzle with 1/2 cup (60 g) powdered sugar whisked with 1 tablespoon milk or coffee.

The cake keeps, covered, at room temperature for 2 to 3 days and freezes well for up to 3 months.

The Best Coffee to Serve with Coffee Cake

• Medium roast drip coffee: A smooth, balanced cup lets the cinnamon and butter shine.
• Flavored coffee: Cinnamon, pecan or vanilla coffees echo the streusel.
• Café au lait: Equal parts coffee and hot milk is a cozy match; see our café au lait guide.
• Dark roast: Its bittersweet edge balances a very sweet crumb topping.

Coffee Cake FAQ

Does coffee cake have coffee in it?

Traditionally, no. American coffee cake is named for being served with coffee. Some recipes add instant coffee or brewed coffee for flavor, but that is a variation rather than the rule.

Where did coffee cake originate?

It grew out of central and northern European traditions of eating sweet breads and cakes with coffee, especially in German-speaking regions and Scandinavia. Immigrants brought these recipes to America, where they evolved into today’s streusel-topped cake.

What is the difference between coffee cake and regular cake?

Coffee cake is usually less sweet, less rich and simpler than a layer cake, and it has no frosting. It is typically baked in a single layer with a crumbly topping, which makes it easy to eat by hand with a cup of coffee.

Can you eat coffee cake for breakfast?

Yes, that is one of the most common times to enjoy it in the US, especially at brunch. It is also a classic afternoon snack with coffee.

Slice, Pour and Enjoy

Coffee cake is a reminder that some of the best traditions are about sharing a moment, not just a recipe. Serve yours with a fresh cup from Feel Espresso: the smooth Breakfast Blend is made for mornings, while Cinnabun or Pecan Pie flavored coffee turns the pairing into a full-on bakery experience.