This one-bowl quick coffee cake is called "lightning cake" because it's ready from start to finish in under one hour! A fluffy, spiced, butter-based cake is topped with crunchy brown sugar streusel & makes a delicious treat for breakfast, afternoon snack, or dessert.
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The Quickest German Lightning Cake!
When the old "3 o'clock lull" hits, there's a tradition I grew up with in Germany that I crave every time. Kaffee und Kuchen, or coffee and cake, is an intentional pause in the day with a warm mug and slice of something sweet on the table. I've been keeping this ritual alive here in Oregon, and my Blitzkuchen recipe fits in perfectly into weekdays, since it's ready in a flash (like lightning, hence the name).
I tested this recipe more times than I'd like to admit before getting it right. Early attempts turned out gummy and dense from too much liquid in the batter. Once I dialed back the milk and added a touch of baking soda, the crumb become light & fluffy. And just a hint of cinnamon makes it cozy enough for a rainy afternoon, yet light enough that it works just as well in the heat of summer. No special occasion required!
When I want to bake a homemade cake and don't have the entire afternoon to spare, I alternate between this lighting cake and my streusel raspberry cake. And if you want the same flavors in mini form, my cinnamon streusel muffins should be next on your list.
Let's Bake Blitzkuchen Together!
Baking Tips for Light & Moist Coffee Cake
- Softened butter (not cold, not melted) makes all the difference between a fluffy, tender crumb and a dense, compact one. Softened butter traps air as it creams, giving the cake its lift. If you forgot to pull it from the fridge, cut it into small cubes and let it sit for 20-30 minutes before starting.
- Take a minute to get all your ingredients out first so they can come to room temp, otherwise your batter will split and look lumpy. If that happens though, don't worry because it'll all come together just fine once you add the dry ingredients. This is a very forgiving cake!
- Because this cake is meant to be moist and tender, pull it from the oven as soon as a toothpick inserted in the center comes out with just a few moist crumbs still stuck to it. An extra 5 minutes can dry it out quickly.
- Let it cool before cutting. I know, it smells incredible. But giving it at least 15 minutes to set means your streusel topping will hold its crunch and your slices will come out clean instead of falling apart.
Blitzkuchen | German Lightning Cake
developed & tested by:
Equipment
Ingredients
Streusel Topping
- ¾ cup all purpose flour
- ⅓ cup brown sugar (both light and dark brown sugar work)
- ¼ teaspoon ground cinnamon
- 4 Tablespoons unsalted butter, melted
Lightning Cake
- ½ cup unsalted butter, softened to room temperature
- ½ cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ¾ cup milk, at room temperature
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt (use table salt or fine sea salt, not kosher salt)
Instructions
- Preheat the oven to 350°F. Grease a 9-inch round cake pan.
- Prepare the streusel by mixing the flour, brown sugar, cinnamon, and melted butter, in a medium bowl until it forms a crumbly mixture, kind of like wet sand. Set aside.
- In the bowl of a stand mixer with the paddle attachment or in a large mixing bowl with a hand mixer, beat the softened butter and sugar until it is pale and fluffy, after a few minutes.
- Add the egg and vanilla and beat the mixture again until it's well combined, after about 1 minute.
- Add the milk and mix for 30 seconds.
- Add the flour, baking powder, baking soda, cinnamon, and salt. Mix with a large spoon or spatula until you no longer see dry pockets of flour. Scrape the sides and bottom of the bowl to ensure everything is well mixed.
- Spread the cake batter into the greased cake pan in an even layer. Sprinkle the streusel on top.
- Bake for about 30 to 35 minutes, until a toothpick or knife inserted into the center of the cake comes out clean. Slice and enjoy!!
Notes
- Don't Overmix the Batter: Don't overmix the cake batter, or else it could end up dense. Once you add the dry ingredients, gently mix the batter just until you no longer see pockets of dry flour.
- Storing: Store leftover cooled cake wrapped in plastic cling wrap or under a cake dome at room temperature for up to 3 days, or a couple more days in the fridge.
I'm eggcited to hear from you :)