Adapted from Aunt Sammy’s Radio Recipes Revised (1931)
Ready to get a little spicy? This vintage coffee spice cake comes from the 1931 edition of Aunt Sammy’s Radio Recipes. Made with brewed coffee, cinnamon, nutmeg, and cloves, and blanketed in a spiced coffee glaze, it’s a simple, old-fashioned cake that fits well into fall and winter baking.
This recipe uses coffee directly in the batter and the glaze. The result is a lightly coffee-flavored spice cake that isn’t overly sweet and works well for breakfast or an afternoon snack.
About the Recipe
Aunt Sammy’s Radio Recipes was published in 1931 and features practical, reliable recipes intended for home bakers. This coffee spice cake recipe reflects that approach—basic ingredients, a straightforward method, and consistent results.
The cake uses separated eggs, with the whites whipped and folded in at the end. This step gives the finished cake a lighter texture while still keeping it moist and sturdy enough for a bundt or tube pan.
How to Make Vintage Coffee Spice Cake
Begin by creaming together the butter and sugar, then mix in the egg yolks.
In a separate bowl, sift together the flour, baking powder, salt, cinnamon, nutmeg, and cloves.
Add the dry ingredients and the brewed coffee to the butter mixture in alternating additions, mixing after each addition until the batter is smooth and fully combined.
Whip the egg whites until they form soft peaks, then gently fold them into the batter. This step helps lighten the cake without affecting structure.
Pour the batter into a well-prepared bundt or tube pan and bake according to the recipe instructions. Allow the cake to cool completely before finishing with a spiced coffee glaze.
Serving and Storage
This old-fashioned coffee spice cake is tender, lightly spiced, and subtly flavored with coffee. It pairs well with tea or coffee and works equally well as a breakfast cake or simple dessert.
Store the cake well-covered at room temperature for up to three days.
Coffee Spice Cake with Spiced Coffee Icing
Ingredients
Coffee Spice Cake
- ¾ cups butter softened
- 1 ½ cup sugar
- 3 egg yolks
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¾ cup strong brewed coffee cooled
- 1 teaspoon vanilla extract
- 3 egg whites
Spiced Coffee Icing
- 3 cups powdered sugar
- 4-5 tablespoons strong brewed coffee cooled
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
Instructions
Coffee Spice Cake
- Prepare the pan: Butter and flour a 9-inch tube or bundt pan thoroughly.
- Preheat the oven to 350°F.
- Cream the butter and sugar together until light and fluffy.
- Add the egg yolks one at a time, mixing well after each addition.
- Sift together the flour, baking powder, salt, and spices.
- Add the dry ingredients and coffee alternately to the butter mixture, mixing after each addition. Do not overmix.
- Stir in the vanilla and set the batter aside.
- Whisk the egg whites in a separate bowl until stiff peaks form.
- Gently fold the egg whites into the batter. The batter will be thick—take your time.
- Pour the batter into the prepared pan and smooth the top.
- Bake for about 40 minutes, or until a cake tester inserted into the center comes out clean.
- Cool completely in the pan before glazing with the spiced coffee icing.
- If making ahead, wrap very well to prevent drying and glaze a few hours before serving.
- Store wrapped tightly at room temperature.
Spiced Coffee Icing
- In a medium bowl, whisk together the powdered sugar, cinnamon, nutmeg, and salt.
- Add the vanilla, then gradually whisk in the cooled coffee, one tablespoon at a time, until you reach a smooth, thick, pourable consistency that will cling to the cake.
- If the glaze becomes too thick, add a little more coffee until you reach the desired consistency.
- Drizzle the glaze over the cake—using a liquid measuring cup works well for controlled pouring.
- Let the glaze set completely before slicing.
