I may not drink coffee or know much about Lithuania, but Claire’s Corner Copia’s signature dessert, Lithuanian Coffee Cake, has found a special place in my heart. Each heavy duty slice slathered with buttercream frosting and cinnamon, chocolate filling sends me straight into heaven (and then into a sugar comma).

But, over break, when I tried to describe the amazing flavor found within each slice of cake to my family and friends, I saw that my words just don’t do it justice. So, working with the recipe found in Claire’s own cookbook, I created my own version of New Haven’s most coveted dessert.

Claire's Inspired Coffee Cake

  • Prep Time:30 minutes
  • Cook Time:40 minutes
  • Total Time:1 hour and 30 minutes
  • Servings:10-12 servings
  • Medium


  • 2 cup all-purpose flour
  • 1 1/2 cup sugar
  • 1/4 cup light brown sugar
  • 3/4 cup unsalted butter, softened
  • 3 eggs
  • 1 can cream
  • 1 tablespoon vanilla
  • 1 tablespoon chilled brewed coffee
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
Photo by Nicola Haubold
  • Step 1

    Center the rack in your oven and preheat it to 350°F. Spray a medium-sized bundt pan with non-stick spray. Gather all ingredients and two mixing bowls.


    Photo by Nicola Haubold
  • Step 2

    Beat together the softened butter with one cup sugar and three eggs until light and fluffy, about 3 minutes.

    Photo by Nicola Haubold
  • Step 3

    Gradually add in the flour, salt, baking soda, baking powder, and whipping cream. Alternate between the different ingredients and beat well after each addition. The batter should be thick.

    Photo by Nicola Haubold
  • Step 4

    Add the vanilla and coffee. Mix the batter completely to combine the ingredients.

  • Step 5

    Combine 1/2 cup sugar with cinnamon, cocoa powder, and brown sugar in a separate bowl for the filling.


    Photo by Nicola Haubold
  • Step 6

    Pour half the batter into the greased pan and spread it evenly with a spatula.



    Photo by Nicola Haubold
  • Step 7

    Sprinkle the filling over the prepared batter.



    Photo by Nicola Haubold
  • Step 8

    Pour the remaining batter over the filling and smooth with a spatula.

    Photo by Nicola Haubold
  • Step 9

    Bake the cake for 40 minutes, rotating the pan every 10 minutes to ensure that it bakes evenly. Adjust this time, if necessary, by sticking a toothpick into the cake’s center upon each rotation.

    Photo by Nicola Haubold
  • Step 10

    Allow the cake to cool and flip it onto a plate. Enjoy!

    Photo by Nicola Haubold