My husband’s side of family is part Romanian. This recipe for Delicious 5-Layer Romanian Coffee Cake is an adaptation of a cake his aunt shared with me many years ago.
I first had this cake in 2008 at a family reunion and absolutely fell in love with it. This old fashioned buttermilk coffee cake with a cinnamon sugar and nut swirl is perfect for a weekend brunch or holiday treat.
The original recipe called for combining sour cream and baking soda. And the mixture was left to rise at room temperature for a total of 2 hours. During this time, it would double in size. This leavening boost produced a very moist cake with a light and delicate crumb. I’ve found that using buttermilk as a substitute yields a similar flavor and texture without the 2-hour wait. It also reduces the overall fat content of the cake slightly. Although I’m not opposed to sugar, butter and fat in general (this is a baking blog after all), I appreciate saving a few calories here and there.
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A word on layering this Delicious 5-Layer Romanian Coffee Cake
The original recipe called for two layers of cake batter and one large band of the cinnamon sugar swirl in the middle of the cake. However, the large concentration of sugar in the center sometimes produced a hard candy-like band in the middle of the cake. It was delicious, but I wanted a more evenly distributed swirl.
In order to ensure the cinnamon sugar swirl melted into the cake, I have broken this down into 5 distinct layers. Three layers of batter and two layers of the cinnamon sugar swirl.
You’ll start by adding 1/3 of the cake batter to the pan, and spreading it evenly to ensure the bottom of the pan is covered. You’ll then spread 1/2 of the topping mixture over the batter. Another layer of the batter is followed by another layer of sugar. Finally, you’ll finish with a layer of the cake batter.
The distribution off the cinnamon swirl in this Delicious 5-Layer Romanian Coffee Cake ensures a hint of warm spice and nuts in every bite. This is truly one of my favorite bakes for its simplicity, rich flavor and delicate texture.
Gratitude to those who preserve the past and write the future
In another post, I share my recipe for Delicious 3-Step Romanian Colac – a recipe based on another recipe that my husband grew up with. In that post, I share a little about the background research that went into developing this post as well as the people he has connected with in his genealogical research. While writing that post, we reached out to the Romanian Genealogy Society and Scriem Istoria Ta (We Write Your History) to get their input on the spelling of Colac and the history of the bread itself.
If you have Romanian roots, or need help with genealogy research, they were wonderful resources.
Closing thoughts on this recipe for Delicious 5-Layer Romanian Coffee Cake
Food connects us to our past and present. As families and cultures blend, so do our food traditions. This recipe for Delicious 5-Layer Romanian Coffee Cake is simply lovely. The cinnamon, nuts and the addition of orange zest will fill your kitchen with the welcoming aroma of the holidays. In fact, Aunt Mary’s recipe for Romanian coffee cake has become a holiday brunch tradition in our home. And one I hope you and your family will enjoy as well!
Romanian Coffee Cake
Course: DessertsCuisine: Romanian AmericanDifficulty: Intermediate12
servings45
minutes60
minutesDeliciously moist and tender, old fashioned buttermilk coffee cake with a cinnamon sugar and nut swirl.
Ingredients
- For the cake batter
1 1/2 cups buttermilk
1 1/2 tsp. baking soda
1 cup unsalted butter, room temperature
1 1/2 cups granulated sugar
3 large eggs, room temperature
1 tsp. vanilla
1 1/2 tsp. orange zest
3 cups A.P. flour
2 tsp. baking powder
1 1/2 tsp. salt
- For the cinnamon swirl
1 cup granulated sugar
4 tsp. cinnamon
1/2 tsp. orange zest
1 cup chopped walnuts or pecans
Directions
- Prepare the cinnamon swirl
- Combine 1 cup of sugar, 4 tsp. cinnamon, 1/2 tsp. of orange zest and 1 cup of chopped nuts. Set aside.
- Prepare the cake batter
- Preheat the oven to 350 degrees F.
- Prepare your baking pan by coating thoroughly with cooking spray. You can use either a traditional bundt pan, a 9″ springform pan or a square pan of equal size. Set aside.
- In a 4-cup measuring container, combine the buttermilk and baking soda. The mixture will triple in volume. Allow to rest uncovered on the counter for 30 minutes. While you’re waiting…
- In a large mixing bowl, cream the butter, sugar and orange zest together until light and fluffy. Add the vanilla and eggs one at a time, Scrape down the sides of the bowl between each addition.
- Gently add the buttermilk mixture and blend well.
- Add the dry ingredients and mix well, scraping down the sides of the bowl to ensure all ingredients are completely incorporated.
- Add 1/3 of the cake batter to the pan, spreading evenly to ensure the bottom of the pan is covered. Spread 1/2 of the cinnamon sugar swirl mixture over the batter. Repeat this process with the very last layer being a layer of the cake batter.
- Bake in a 350 degree oven for 1 hour – or until a toothpick inserted into the center of the cake comes out clean.
- Allow to cool completely before attempting to remove from the baking pan. Dust the cooled cake with powdered sugar and serve.
