Fun Fall Recipe: Coffee Cakes!


Courtesy of Mrs. Prieto

Charlotte Brown

As Autumn falls upon us (pun intended), the world is buzzing with the re-release of many autumn-themed treats. While it is amazing to be able to get these tasty treats premade from bakeries and shops, it is even better to make them yourself. Most people thought this, and tried to join the culinary elective, but couldn’t because too many people attempted to. Countless people are on the waiting list, but thankfully Mrs. Prieto, our newest culinary teacher, released a wonderful recipe straight from her classroom; coffee cakes! 

Even if you have no interest in baking, coffee cakes are fun to make, and they are friendly for people of all ages, grades, and baking experiences. And most importantly, they’re delicious! Despite the name, this Americanized version of coffee cakes don’t actually have coffee in them, they are called that because they taste best when paired with teas and coffees. These tasty sweets have an amazing flavor, they have a wonderfully fluffy texture, and have a warm cinnamon and vanilla flavor

Coffee cakes were not invented, but rather evolved from many other sweet pastries. The earliest versions originate in Germany. Up until 1879, they were left unnamed, but that year the name coffee cake became very popular.

Mrs. Prieto has extensive knowledge in cooking and baking, starting with her grandmother in only first grade! She also has extensive experience working in many restaurants, studied in LA Mission College Culinary Institute, and taught culinary in private schools 10 years before she came to Rio Norte. 

This specific recipe is designed to make 12-18 muffins, or one cake 9” x 13” pan, for those making loaves.


  • 1.A/P Flour – 2 1/2 cups
  • 2. Brown Sugar/packed – 1 1/4 cups
  • 3. Granulated Sugar – 1/2 cup + 1 tablespoons
  • 4. Salt – 1 teaspoon
  • 5. Nutmeg – 1 teaspoon
  • 6. Vegetable Oil – 3/4 cup
  • 7. Cinnamon – 1 Tablespoon
  • 8. Baking Soda – 1 teaspoon
  • 9. Baking Powder – 1 teaspoon
  • 10. Egg -1
  • 11. Buttermilk – 1 cup



  • Preheat your oven to 350 degrees.
  • Combine the first six ingredients. 
  • Mix until crumbly. 
  • Measure 1/2 cup of the above and set aside for the topping later. 
  • Combine the last five ingredients and add to the first mixture.
  • Blend but do not over-mix, lumpy batter is ok.
  • Put in a greased 9″ x 13″ cake pan or muffin pan. 
  • Fill cake pan or muffin pans
  • Sprinkle the cinnamon crumb topping over the top of the batter. 
  • Bake at 350 degrees for 25-30 minutes for cake pan OR 21 minutes for a muffin pan.

The many students in Culinary that have practiced this recipe deeply enjoyed making it, saying how fun they were to make. They also said how tasty they were after the fact. As one student said, “The coffee cakes were so good, and they were so fun to make.”

As an optional addition, it is best to pair these with medium roast coffees, ones that have a brown color and are the typical coffees for the average person, like American roast, breakfast roast, and more. In terms of teas, sweet teas with vanilla hints go best like rooibos, vanilla chai, or perhaps a chai tea. Of course, they are perfect on their own. Anyway you have them, they are just as delicious.