Lithuanian Coffee Cake Recipe

Name: Lithuanian Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Filling; 1/4 cup packed dark brown sugar; 2 tablespoons granulated sugar; 1 teaspoon cinnamon; 1 tablespoon ground coffee (not brewed); 1/4 cup chopped walnuts; 1/4 cup raisins; Cake; 8 tablespoons butter, softened to room temperature; 1 cup granulated sugar; 2 eggs; 1 tablespoon brewed coffee, chilled; 1 teaspoon vanilla extract; 1 cup low-fat sour cream; 2 cups unbleached flour; 1 teaspoon baking soda; 1 teaspoon baking powder; Buttercream Frosting; 4 tablespoons butter, at room temperature; 4 tablespoons margarine (soy margarine can be found at most health-food stores) or 4 tablespoons soy margarine, at room temperature (soy margarine can be found at most health-food stores); 2 cups confectioners' sugar, sifted; 1 teaspoon vanilla extract

Bake this irresistible Lithuanian Coffee Cake at home. Made with Filling, brown sugar, sugar and cinnamon. Easy step-by-step instructions included.

This Lithuanian Coffee Cake relies on simple, everyday ingredients such as filling, packed dark brown sugar, granulated sugar and cinnamon. It comes together quickly and makes 4 servings, at about 1428 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Lithuanian Coffee Cake delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Servings: persons

Filling
1/4 cup packed dark brown sugar
2 tablespoons granulated sugar
1 teaspoon cinnamon
1 tablespoon ground coffee (not brewed)
1/4 cup chopped walnuts
1/4 cup raisins
Cake
8 tablespoons butter, softened to room temperature
1 cup granulated sugar
2 eggs
1 tablespoon brewed coffee, chilled
1 teaspoon vanilla extract
1 cup low-fat sour cream
2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon baking powder
Buttercream Frosting
4 tablespoons butter, at room temperature
4 tablespoons margarine (soy margarine can be found at most health-food stores) or 4 tablespoons soy margarine, at room temperature (soy margarine can be found at most health-food stores)
2 cups confectioners' sugar, sifted
1 teaspoon vanilla extract

1
Prepare the filling by combining the filling ingredients in a small bowl.
2
Stir to combine well.
3
Set aside.
4
Preheat the oven to 350 degrees.
5
For the cake, cream the butter and sugar in a mixing bowl, using a hand mixer on medium speed for 45 seconds.
6
Scrape down the sides with a rubber spatula.
7
Add the eggs and beat for 30 seconds.
8
Scrape down the sides of the bowl.
9
Add the coffee, vanilla extract, and sour cream.
10
Beat on low speed for 30 seconds, until well creamed.
11
Scrape down the sides of the bowl.
12
In a separate mixing bowl, sift together the flour, baking soda, and baking powder.
13
Pour the creamed mixture over the top of the flour mixture, scraping the bowl well.
14
Mix on low speed for 45 seconds just to combine, stopping to scrape down the sides of the bowl.
15
Prepare a 10-cup bundt pan, either by thoroughly spraying with nonstick cooking spray or greasing with shortening and flouring the pan.
16
Pour in half the batter.
17
Sprinkle half the filling evenly over the top of the batter.
18
Pour the remaining batter evenly over the filling.
19
Use a rubber spatula to scrape the batter from the bowl and smooth the batter.
20
Sprinkle the remaining filling evenly over the batter.
21
Bake in the center of the oven for 50 to 55 minutes, until a cake tester inserted in the center comes out clean.
22
Remove the cake from the oven and let it cool in the pan for 5 minutes; then turn it out onto a plate.
23
Serve warm or cooled to room temperature, drizzled with a glaze, frosted with Buttercream Frosting or sprinkled with powdered sugar.
24
Buttercream Frosting:
25
MAKES ENOUGH TO FROST A LARGE BUNDT CAKE.
26
Using a hand mixer on medium speed, beat together the butter and margarine about 3 minutes, or until light and creamy.
27
Scrape down the sides of the bowl with a rubber spatula as needed.
28
Add the confectioners' sugar, 1/2 cup at a time, beating about 2 minutes after each addition, until light and creamy.
29
Beat in the vanilla extract.

1428

kcal

Calories

Fat

223

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Filling, 1/4 cup packed dark brown sugar, 2 tablespoons granulated sugar, 1 teaspoon cinnamon, and more.

Yes, Lithuanian Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Info

Servings
4 servings
Calories
1428 kcal
Category
Baking & Desserts

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