Russian Coffee Cake Recipe [FULL GUIDE]

Hey there, fellow baking enthusiast! If you’ve ever been on the hunt for a coffee cake that’s rich, buttery, and layered with that perfect crumbly, nutty topping, then the Russian Coffee Cake is about to become your new best friend. This isn’t just any coffee cake – it’s a treat that carries a bit of old-world charm, a hint of nostalgia, and a cozy, comforting vibe that pairs perfectly with your morning cup of joe or an afternoon tea break.

Why Russian Coffee Cake, you ask? Well, this cake is known for its unique texture: moist and tender with a buttery, cinnamon-sugar crumb topping that almost melts in your mouth. It’s a classic in many Eastern European households, cherished for its simplicity yet incredible flavor. Plus, it’s the kind of cake that invites you to slow down, savor the moment, and maybe even share a slice (or three) with friends and family.

So, grab your apron and let’s get into the nitty-gritty of making this delicious treat from scratch!

Russian Coffee Cake Recipe

Before we roll up our sleeves, here’s a quick peek at what makes this cake so irresistible:

• A rich, buttery yellow cake base that’s tender and moist.
• A cinnamon and brown sugar crumb topping, full of toasted nuts like walnuts or pecans.
• A swirl of cinnamon and sugar that adds a warm spice punch.
• It’s perfect with coffee, tea, or even just on its own as a delightful snack.

Now, let’s get into the recipe step-by-step so you can bake this beauty with confidence and flair.

Ingredients Needed

To make the classic Russian Coffee Cake, here’s what you’ll need (don’t worry – most of these are pantry staples!):

For The Cake Batter

• 2 ½ cups all-purpose flour – the base of our cake; makes it tender but sturdy enough.
• 2 ½ teaspoons baking powder – for that perfect lift and fluffiness.
• ½ teaspoon salt – to balance sweetness and enhance flavor.
• 1 cup unsalted butter, softened – the secret to moistness and richness.
• 1 ¾ cups granulated sugar – sweetness for the cake.
• 3 large eggs – adds structure and moisture.
• 1 cup sour cream – crucial for moisture, tenderness, and a subtle tang.
• 2 teaspoons vanilla extract – to brighten and deepen the flavor.

For The Crumb Topping

• 1 cup chopped walnuts or pecans – adds crunch and nuttiness.
• 1 cup packed brown sugar – rich sweetness and moisture.
• 1 tablespoon ground cinnamon – the star spice.
• ½ cup unsalted butter, melted – binds the topping and adds buttery flavor.

How To Make Russian Coffee Cake

Alright, let’s get our hands dirty! Here’s the step-by-step magic:

Prep And Preheat

• Preheat your oven to 350°F (175°C).
• Grease and flour a 9×13 inch baking pan or line it with parchment paper.

Make The Crumb Topping

• In a medium bowl, combine the chopped nuts, brown sugar, and cinnamon.
• Stir in the melted butter until everything is evenly moistened.
• Set aside to let those flavors meld.

Mix The Dry Ingredients

• Whisk together the flour, baking powder, and salt in a separate bowl.
• Set this aside for later.

Cream Butter And Sugar

• In a large mixing bowl, beat the softened butter and granulated sugar until light, fluffy, and pale in color (about 3-4 minutes with an electric mixer).
• This step is key for that tender crumb!

Add Eggs And Vanilla

• Beat in the eggs one at a time, ensuring each is fully incorporated.
• Mix in the vanilla extract.

Combine Wet And Dry Ingredients

• Add the flour mixture to the butter mixture in three batches, alternating with the sour cream. Start and end with the flour.
• Mix just until combined – don’t overmix, or your cake may get tough.

Assemble The Cake

• Pour half the batter into your prepared pan and spread evenly.
• Sprinkle half of the crumb topping evenly over the batter.
• Spread the remaining batter on top.
• Finish by sprinkling the remaining crumb topping on the very top.

Bake

• Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cake cool in the pan for at least 15 minutes before slicing and serving.

Ingredient Science Spotlight

This part is fun – let’s geek out a little and understand what makes this cake work so well:

• Sour Cream: The star behind the cake’s moist texture! Sour cream adds acidity which tenderizes gluten strands in flour, leading to a soft crumb. Plus, the fat content contributes to richness and flavor.
• Butter: Fat in butter coats the flour proteins, preventing too much gluten formation, which keeps the cake tender and crumbly.
• Baking Powder: This is a chemical leavening agent that releases carbon dioxide bubbles during baking, causing the batter to rise and creating that fluffy texture.
• Brown Sugar in Topping: Unlike white sugar, brown sugar contains molasses, which adds moisture and a deeper caramel flavor – perfect for a luscious crumb topping.
• Cinnamon: A warm spice that enhances the flavor without overpowering, giving that signature cozy note to the cake.

Expert Tips

I love sharing little nuggets of wisdom to help you nail this recipe:

• Room Temperature Ingredients: Make sure your butter, eggs, and sour cream are at room temperature. This helps everything blend smoothly and traps air for a fluffier cake.
• Don’t Overmix: Mix the batter just until combined to avoid a dense cake.
• Toast the Nuts: For an extra flavor boost, lightly toast your nuts before mixing into the crumb topping. It brings out their natural oils and crunchiness.
• Use Fresh Baking Powder: It’s a small thing, but if your baking powder is old, your cake might not rise properly.
• Let It Cool: The cake tastes best after it cools a bit – it lets the crumb topping set and the flavors develop.

Recipe Variations

Want to switch things up? Here are some tasty twists on the classic Russian Coffee Cake:

• Add Fruit: Toss in fresh blueberries or chopped apples into the batter for a fruity surprise.
• Chocolate Chips: Sprinkle in semi-sweet or white chocolate chips for a sweet melty contrast.
• Different Nuts: Try almonds, hazelnuts, or pistachios in the crumb topping.
• Glaze: Drizzle a simple vanilla or coffee glaze on top after cooling for extra sweetness and shine.
• Spices: Add a pinch of nutmeg or cardamom to the crumb topping for an aromatic upgrade.
• Gluten-Free Version: Substitute all-purpose flour with a gluten-free baking mix, but check the mix’s instructions for adjustments.

Final Words

Baking a Russian Coffee Cake is more than just following a recipe – it’s about embracing a little bit of tradition, warmth, and indulgence. The perfect balance of moist cake and crumbly topping makes it a standout treat that’s incredibly versatile and crowd-pleasing. Whether you’re serving it at a brunch, gifting it to a friend, or simply enjoying it yourself with a steaming mug of coffee, this cake delivers comfort and joy in every bite.

Remember, the best part of baking is making it your own – so feel free to experiment and add your personal touches!

FAQs

What Is A Russian Coffee Cake?

A Russian Coffee Cake is a type of cake often associated with a rich, buttery flavor and cinnamon streusel topping. Despite its name, it is not specifically tied to Russia. It typically consists of a moist, slightly sweet cake base with a crumbly cinnamon-sugar filling and topping, making it ideal for serving with coffee or tea.

Can I Use A Different Type Of Flour In A Russian Coffee Cake Recipe?

Yes, you can substitute all-purpose flour with other types of flour like whole wheat flour for a denser texture or gluten-free flour blends if you need a gluten-free version. However, the taste and texture might differ slightly depending on the flour used.

What Can I Substitute For Sour Cream In A Russian Coffee Cake?

If you don’t have sour cream, you can substitute it with plain yogurt, buttermilk, or even a combination of cream cheese and milk. These alternatives will maintain the moistness and tanginess typical in a Russian Coffee Cake.

How Do I Make The Streusel Topping For A Russian Coffee Cake?

To make the streusel topping, combine flour, sugar, cinnamon, and cold butter. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture forms crumbs. You can also add nuts like walnuts or pecans for extra texture.

Can I Freeze A Russian Coffee Cake?

Yes, you can freeze a Russian Coffee Cake. It’s best to freeze it after it has cooled completely. Wrap the cake tightly in plastic wrap and then in foil before placing it in the freezer. To thaw, leave it at room temperature for a few hours before serving.

What Kind Of Coffee Pairs Best With A Russian Coffee Cake?

A medium to dark roast coffee pairs wonderfully with Russian Coffee Cake due to its slightly sweet and cinnamon flavors. A cup of freshly brewed black coffee or a milder latte will balance the richness of the cake.

Can I Add Fruit To My Russian Coffee Cake?

Yes, you can add fruits like blueberries, raspberries, or apples to your Russian Coffee Cake. Fold the fruit into the batter gently, ensuring not to overmix, as the moisture from the fruit can alter the cake’s texture.

How Can I Make A Vegan Russian Coffee Cake?

To make a vegan Russian Coffee Cake, substitute eggs with flax eggs (1 tablespoon of ground flaxseeds mixed with 3 tablespoons of water per egg), use non-dairy milk like almond or soy milk, and replace sour cream with dairy-free yogurt or a vegan sour cream alternative.

Why Is My Russian Coffee Cake Too Dry?

If your Russian Coffee Cake turns out dry, it could be due to overmixing the batter, which can cause it to become dense. Ensure you’re not overbaking it and that you’re measuring the ingredients correctly. Adding extra moisture (like a bit more sour cream or buttermilk) can also help.

How Long Does It Take To Bake A Russian Coffee Cake?

A Russian Coffee Cake typically takes about 45 to 55 minutes to bake at 350°F (175°C). It’s important to check for doneness by inserting a toothpick into the center; it should come out clean when the cake is fully baked.