Amish Coffee Cake
There is nothing better than a great old-fashioned coffee cake. This recipe was inspired by an old Amish recipe and is delightful in every way. Topped with cinnamon sweet crumbs and a light cake, this is the perfect cake to serve for an afternoon snack, Mother’s Day brunch or just to have on hand for when company comes.
If you’re looking for the best Amish coffee cake recipe, look no further! This Amish coffee cake recipe is easy to make and makes your house smell amazing while it bakes. No mixer required! Make sure to cool this coffee cake completely before adding the glaze, as it will melt if you put it on warm or hot coffee cake. We think this recipe tastes even better the next day, so you can make it in advance of having friends over and then serve it with tea or coffee the next day (after cooling). It’s also perfect for an Easter brunch or dinner with friends or family.
Can you freeze coffee cake?
Yes! To freeze, place the crumb cake in a freezer-safe container and freeze for up to two months. When you are ready to enjoy it, allow it to thaw on the counter. To reheat the crumb cake, just place a slice on a microwave plate and reheat in the microwave for 10 – 15 seconds.
Background information on the Amish
The Amish are a subgroup of Mennonites (named after Menno Simons, ca. 1496–1561) that was formed in 1693. The Old Order Amish differ from other Anabaptist groups in their rejection of modern technology.
Amish Coffee Cake
- 2 cups light brown sugar
- 2 cups all-purpose flour
- 2 teaspoon ground cinnamon
- 3/4 teaspoon Crisco shortening (or another brand)
- ¼ teaspoon Kosher salt
- 1 teaspoon baking soda
- 1 cup of hot coffee
- 1 egg
- 2 teaspoons pure vanilla extract
- ¼ cup chopped pecans (optional)
- Powdered sugar for the topping (optional)
- Large sized bowl
- Small bowl
- 1 cup measuring cup
- Pastry blender
- Liquid measuring cup (for the hot coffee)
- Large spoon or whisk
- 8 x 11 or 9 x 13 baking dish
- Non-stick cooking spray
Time to Complete
Prep time: 10 minutes
Baking time: 30 minutes
Total time: 35 – 40 minutes
Servings: 9 large squares or 12 smaller squares
Step 1: Preheat the oven to 325 degrees.
Step 2: Grease the pan with either your favorite non-stick cooking spray or butter and set aside.
Step 3: In a large bowl, add the brown sugar, flour, cinnamon, shortening, and kosher salt. Mix together with a pastry blender until the mixture resembles a coarse lumpy texture. You do not want the mixture to become creamy. You want there to be lumps in it as this will be similar to a streusel topping. Using a 1 cup measuring cup, scoop out one cup and add it into a small bowl. Set the small bowl aside. This will go on top of the batter before it goes into the oven.
Step 4: Add the baking soda into the hot coffee and stir it until the baking soda has dissolved. Then pour that into the large bowl with the dry ingredients.
Step 5: Next, add in your vanilla and egg. Using a large spoon or whisk, combine the ingredients together. Do not overmix, however, make sure all of the ingredients have been thoroughly combined.
Step 6: Pour the batter into the prepared baking dish. Top with the one cup of topping that you set aside and top with the chopped pecans if you prefer.
Step 7: Place in the oven and bake for 30 minutes.
Step 8: To test to see if the crumb bake is done, use a toothpick or cake tester and insert it in the middle. If it comes out with little bits of crumb cake still on the tester, then it’s done. If It comes out with liquid on the tester, then put it back into the oven and check at 5-minute increments.
Step 9: Once it’s done, remove it from the oven and serve immediately. Top each serving with powdered sugar if you wish.
Additional Tips for Success
When scooping out the flour, make sure to use the scoop with a spoon and level with a knife method.
Make sure that your baking soda hasn’t expired to get the best results.
Make sure to use Kosher salt when the recipe calls for salt in the recipe. Remember that table salt is to be used at the table for seasoning. Sea salt and Kosher salt is to be used in your baking and cooking.
To store, keep in an airtight container on the counter for two days.
To freeze, place the crumb cake in a freezer-safe container and freeze for up to two months. When you are ready to enjoy it, allow it to thaw on the counter.
To reheat the crumb cake, just place a slice on a microwave plate and reheat in the microwave for 10 – 15 seconds.
Post for inspiration:
The original recipe for inspiration was found in The Homestyle Amish Kitchen Cookbook by Georgia Varozza.
If you love this cake recipe, have a look at these other recipes:
Cranberry Almond Cake
Almond Vanilla Pound Cake
Italian Ricotta Pound Cake