Quick coffee cake (Blitzkuchen)

A delicious quick coffee cake that is perfect for a brunch, afternoon coffee or tea, or anytime you want an easy but yummy cake.

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This cake is one that is inspired by the Blitzkuchen recipe in The German Cookbook. Blitzkuchen, or "lightning cake", is a quick German butter or coffee cake. 

This coffee cake is one that I often make for Mother's Day brunch when we host it. It is always a hit and it disappears quickly.

Cake is always a nice treat to have when you get together with family and friends. This one is a perfect choice when you need something quick - it comes together easily and it doesn't contain many ingredients. Plus, even though it's simple in ingredients and effort, it's delicious and looks lovely.

To make this cake, you mix together the crumble topping in one bowl and then the cake batter ingredients in another bowl. No mixer is needed - this cake is all mixed by hand with a whisk and wooden spoon. 

I use walnuts in the topping for this coffee cake, but pecans would also be delicious. You can whichever you prefer or happen to have on hand. 

I feel like a crumble always makes a cake more delicious and a little bit extra special. It looks fancy and adds some extra texture and crunch.

This cake is buttery and a little dense. The topping is full of cinnamon, sugar, and some chopped walnuts. It's perfect to serve with a hot cup of coffee or tea. It's also great to have on the side of a brunch with eggs, fruit, bacon, and whatever else you enjoy.

Don't be intimidated by making a coffee cake at home. This recipe is a great one to give a try if you are new to cake baking or baking in general.

Yield: 8 servings

Author: Amy (Savory Moments)

Quick Coffee Cake (Blitzkuchen)

Ingredients

For the crumb topping:

• 1/4 cup sugar
• 1/3 cup all-purpose flour
• 1/2 cup chopped walnuts
• 2 teaspoons cinnamon
• 1-1/2 tablespoons unsalted butter, melted

For the cake:

• 2 cups all-purpose flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/3 cup cold unsalted butter, cubed
• 2 large eggs
• 1/2 cup milk
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat the oven to 375 degrees. Butter a 9-inch cake pan (I used a springform cake pan).
2. First make the topping. In a medium bowl, stir together sugar through cinnamon for the crumb topping. Then stir in the butter until combined. Set aside.
3. In a large bowl, whisk together the flour through salt for the cake batter. Cut the butter in using your fingertips until the resembles a fine crumb. Put a well in the center and add the eggs. Lightly whisk the eggs and whisk in the milk and vanilla. Use a wooden spoon to combine the batter.
4. Spread the batter into the cake pan. Top with the crumb topping. Bake for approximately 25-28 minutes, until the top is golden and an inserted toothpick comes out clean.
5. Let cool until you can handle it. Gently remove from the pan. Serve warm or at room temperature.

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This recipe was originally published in 2017 and has been updated in 2021 with a recipe card, new text, and more to improve reader experience.

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