These individual coffee cakes are lightly sweet, with a cocoa swirl throughout, and topped with an almond streusel that will almost melt in your mouth.
bouchon bakery coffee cakes

Guys, we earned this Friday.

After two weeks of days off, half days, getting in late, leaving early, spending the three hours that we are at work on facebook and/or pinning a gazillion things that are going to make us better people in the new year.

We made it through our

First. Full. Week.

It was kind of the longest five days. Like, ever.


We should pat ourselves on the back while shoving coffee cake in our mouths with our pinkies up, obviously, because these particular coffee cakes are classy like that.

We might even use forks. (But I doubt it.)


So, what makes these so special that they are first-Friday-after-the-holidays breaking-our-resolutions-ten-days-after-making-them-worthy?

Well. Everything.


Cute and individually sized so that you’ll feel like you’re practicing portion control (even though you’re eating like…a sixth of a large cake. But whatever.)

Softly sweet, with a dense crumb that is somehow also still light, a layer of smoky cocoa scattered throughout, and topped with a buttery almond streusel.

This is what our Fridays(/Saturdays/Sundays) are made of.


One year ago…Vegetable Eggs Benedict

Two years ago…Spicy Squash Salad with Lentils, Brussels Sprouts, and Goat Cheese, Pasta with Broccoli, Olives and Feta

Three years ago…Moroccan Chickpea Barley Salad

Four years ago…Irish Car Bomb Cupcakes

Five years ago…Babaghanoush Hummus Pasta

Bouchon Bakery Coffee Cake
These individual coffee cakes are lightly sweet, with a cocoa swirl throughout, and topped with an almond streusel that will almost melt in your mouth.
Yield: 6 cakes
For the batter
  • 203 g all-purpose flour
  • 1⅛ tsp baking powder
  • ⅜ tsp baking soda
  • ½ tsp salt
  • 75 g unsalted butter, room temperature
  • 210 g sugar
  • 75 g eggs
  • 1 tbsp vanilla bean paste
  • 1 cup creme fraiche
For the topping
  • 60 g all-purpose flour
  • 60 g almond flour
  • 60 g sugar
  • ⅛ tsp kosher salt
  • 60 g cold unsalted butter, cut into ¼-inch pieces
  • 15 g light brown sugar
  • 15 g unsweetened cocoa powder
  • powdered sugar and cinnamon, to garnish
  1. First, make the almond streusel topping. Whisk together the all-purpose flour, almond flour, sugar and salt in a bowl. Add the butter and toss to coat the pieces in flour. Using your fingers, combine the butter with the flour mixture, breaking it into small pieces until it is no larger than ⅛ inch. Put in the freezer while you prepare the batter.
  2. For the batter, whisk together the flour with the baking powder, baking soda and salt in a bowl.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and the sugar and mix on medium speed for 2-3 minutes, or until fluffy. Scrape down the sides of the bowl. Add in the eggs and vanilla bean paste. Mix for about 30 seconds on low speed, or until just combined.
  4. Add the flour mixture and creme fraiche, alternating between the two, in three additions each, beating for about 15 seconds after each addition. Cover the batter and refrigerate for about 20 minutes.
  5. Meanwhile, preheat the oven to 325. Spray six 4¼-inch round paper baking molds or springform pans with cooking spray. Set them on a sheet pan.
  6. Whisk together the brown sugar and cocoa powder.
  7. Transfer half of the batter to a pastry bag, and pipe it into a spiral in the bottom of each mold. Dust with about 2 tsp of the cocoa/brown sugar mixture. Transfer the remaining batter to the pastry bag and pipe a second spiral over the cocoa layer. Sprinkle the tops with the cold streusel, about 3 tbsp each.
  8. Bake for 35-40 minutes, or until the tops are golden and a skewer inserted in the center comes out clean. Set on a cooling rack to cool.
  9. Before serving, dust coffee cakes with cinnamon and powdered sugar.
Recipe from Bouchon Bakery
Nutrition Information
Serving size: 1 cake


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94 Responses to Bouchon Bakery Coffee Cakes

  1. There are few things I love more than my own little individual dessert and these little cakes look really wonderful!

  2. Yummo! Love the streusel topping and ‘friendly’ size =)

  3. Monica says:

    I love, love so many things about this – the moist, dense crumb, the streusel, the size, the cocoa swirl, the almonds! Thanks for pointing this our way…it looks incredible!

  4. bellini says:

    I’m in Joanne. I make bran muffins from Bouchon bakery and they are the best!!! I have high hopes for this coffee cake too.

  5. Megan says:

    I was just flipping through Bouchon Bakery last night (because I’m going to make the cinnamon honey scones soon), and I sat and stared at these coffee cakes for a few minutes! Dying to make them. Your look beautiful!

  6. Yes we most definitely deserve this Friday, and coffee cake for everyone!

  7. this reminds me of my father and I. we used to buy Entenmann’s coffee cake sheets and eat the whole thing! love that ti’s portion controlled!

  8. oh that streusel topping is such a bliss…we would love a whole cake with a mug of hot coffee for a snack right now,thanks for sharing 🙂

  9. Happy Friday Joanne – looks like a great way to end the week!

  10. Dude. If I made resolutions or any promises to myself in the new year, they would have been broken on Day 2. Why set myself up for failure… now, pass me a fork because I want to violate this cake in a bad way. A very bad way.

  11. Deena Kakaya says:

    Cocoa swirl, almond streusel…it’s all a bit much! Very, very, tempting x

  12. yayyy we did it. you know the best part of this recipe, it only makes 6. Love it!!!

  13. Abby says:

    You always make me laugh! Dibs on the last one… 🙂

  14. Oh my I’m seriously obsessed with these coffee cakes! Delicious looking. We totally deserve these after the first full week back to reality. 🙂

  15. I haven’t baked a coffee cake in ages, I am sad to say, but this amazing looking one may be what gets me back into them! Man, does this look good.

  16. omgoodness SOOOO beautiful! I am just loving these gorgeous little coffee cakes, sooo delish!

  17. Joanne – am speechless – just so good – so …yum!
    I didn’t work a full week, but this would be inspiration for me to do a whole 5 days next week!
    GORGEOUS photos btw!

  18. SallyBR says:

    Don’t even tell me about this week… I just finished analyzing my experiment from yesterday and honestly it makes me want to quit my job and start selling pizza on campus corner.


    I might have to bake a cake like yours and eat the entire thing.

  19. I’m currently eating handfuls of dry cereal for breakfast, I’d much prefer one of these little coffee cakes! Coffee cake is one of my many, many weaknesses.

  20. So.much.deliciousness. And completely agree with you that we all earned a slice of this bad boy! I hope you have a smashing weekend, friend!

  21. I love me some coffee cake! I never made one, but if I do, this looks like a great one to make!

  22. You had me at that cocoa swirl. And the almond streusel topping. And the word “cake.”

  23. I love individual treats. These coffee cakes are adorable! And yes, we’ve earned this Friday and about 100 coffee cakes to celebrate with!!

  24. After the week I’ve had I think I deserve two of these!

  25. These are SO cute, Joanne!! I want one with my coffee…. right now!

  26. Pam says:

    I have a feeling this would go VERY well with my coffee this morning. YUM.

  27. sandra says:

    I hear ya! Soooo glad it is Friday! Love these little coffee cakes. Cute! I also love your plate – I need to get more pretty ones… hmmm I also love your bleached wooden surface. Your shots are looking so great!

  28. Susan says:

    I was just saying this week was a triumph being the first full week back. Also it took all my willpower when I was Bouchon yesterday to not get a pastry and then you give me this today. I blame you for any downfall that happens in the next few days.

  29. I want one of these so badly. They look perfect!

  30. Oh yeah, today is definitely a coffee cake kind of day.

  31. I know I deserve one of these babies! Perfect breakfast when you add a good cup of coffee. Honestly, coffee cake is one of my all time fav’s and I haven’t had one in years! Gotta try these.

  32. It was a long week. And I only started school on Wednesday. Can we go back to the holidays please?

  33. Kate says:

    I’m still having trouble getting back into the swing of things!

  34. Now that these coffee cakes are in the picture, a full week back to work doesn’t seem to bad after all! I just got the Bouchon Bakery cookbook for Christmas…, so amazing!

  35. Hannah says:

    Please bring me two of these. Thank you.

  36. Ooo this sounds really good! Would love to make these for a cocktail party- which I am having tonight but I ‘ve made other things for dessert instead, next time!!

  37. Joanna, this looks phenomenal. I’ve tried Bouchon’s Macaroons and Oatmeal Raisin Cookie, the cookie is to die for. NEver tried the coffee cake, next time. Love your pics. I know, we totally deserve this weekend… so glad MLK day is coming up. 🙂

  38. This full week of work has been rough! I need come of this coffee cake!

  39. These look like they came out beautifully!

  40. Jessie says:

    I’m seeing this awesome Bouchon Bakery cookbook everywhere – good thing Peter just got a copy for Christmas 😉 If the recipes are anything like this amazing coffee cake, well, I think we’ll work it cover to cover. And they’re totally individual portions – doesn’t matter how large the cakes are 😉

    Have a great weekend, Joanne!

  41. Veronica says:

    Hey, what is this time off you speak of? I think I’ve been jipped! That means I can have TWO coffee cakes, right? 🙂

  42. sara says:

    I LOVE Bouchon Bakery! These little coffee cakes look amazing!

  43. you must know by now that coffee cakes, kicked up coffee cakes excite me.
    that and cupcakes.
    forget shoes, handbags, just give me fun recipes of crumb cakes, coffee cakes to play with.
    needless to say this looks so GOOD!

  44. Kristi says:

    I’m glad that I’m not the only one feeling like this is the longest week ever! I haven’t wanted to do actual work, at work. I’m struggling here. I have one more day of work , and then it’s time to rest and recoup from this first full week back to real life.

  45. These look so delicious. Sunday morning pastry, here I come.

  46. Oh my gosh! These little cakes look just amazing!! What a perfect little treat. Thank you so much for sharing!

  47. I hate the week after a long break. It was seriously the longest week ever! I’ve had my eye on this recipe from Bouchon Bakery from a while and can’t wait to try it.

  48. Wow, these coffee are a work of art. They look so yummy. I hate going back to full weeks of work, it really is hard to get back into the swing of things.

  49. Individual coffee cakes?! Little springform pans?? I didn’t know there was such a thing!!

  50. If full work weeks could always end with cake, we’d all be a lot happier I think 🙂 Gorgeous recipe Joanne!

  51. I know I know I am with you all the way. It was a hard week but we made it. Glad to hear you haven’t frozen to death in fact you have made a beautiful cake Hooray!

  52. The streusel topping is the killer! Love the individual serving too.

  53. yes, first weeks back are HARD! great coffee cake 🙂

  54. michael says:

    they looks delicious! I am going to try these, printed your post! 🙂

  55. Oh my goodness. These look to die for!

  56. Shannon says:

    so pretty 🙂 almost look too good to eat!

  57. Nutmeg Nanny says:

    Oh gosh I deserve these 🙂 I just love coffee cake! These look perfect

  58. So agree about this week! I think we’ve probably earned a whole cake to ourselves, right?

  59. Oh man, I think we all need this after this week. I agree, it’s been looonnng…

  60. Foodiewife says:

    I got this book for Christmas and am loving it. These look divine. I’d unabashedly eat two of these, no problem.

  61. Joanne you are killing me over here! I totally would not mind these right now!! They look so moist and delicious!

  62. Erica says:

    That cake sounds and looks amazing, Joanne! I would love a large piece with coffee!

  63. I can’t imagine how these could look any more appealing. BTW, I would definitly forgo the fork.

  64. these look soooo good! I want to curl up with one and a big cup of coffee!

  65. these look soooo good! I want to curl up with one and a big cup of coffee!

  66. These sound so fancy and delicious! Totally worth breaking any health resolution!

  67. Monet says:

    Oh my goodness! This looks so good. Thank you for making me hungry 🙂 You just can’t go wrong with coffee cake, can you?

  68. Reeni says:

    I’m hoping for one for breakfast tomorrow! 🙂 I love a good coffee cake and it would make my Monday morning a whole lot brighter.

  69. These would be perfect for breakfast, I might have to have 2. 😉

  70. Your first sentence almost described my first week back – getting in late, spending my time on facebook .. haha, the perks of being a student still! Anyways I’m still appreciating the weekend and these coffee cakes would have been perfect for it – the crumb looks perfect on them!

  71. Daphne says:

    Individual cakes means portion control right? Or ‘do not touch mine!’ I think I might belong to the latter at times…especially if it is a coffee cake like this …the crumble is what got me.

  72. Again, there’s not a single thing I don’t like about his cake. The struesel topping being my favorite. Looks so good. P

  73. cquek says:

    This looks really fantastic!

  74. Kathryn says:

    Love how cute and diddly these cakes are!

  75. Mmm, these look so tasty! I love coffee cakes…well, mainly I love the crumbs 😉

  76. grace says:

    that cake looks pillow soft! what a fantastic treat. bouchon bakery is on my bucket list.

  77. The crumb of this cakes = utter perfection.
    My mouth is watering wow. These babies look delicious!

  78. Wouldn’t it be classier to eat TWO of these at the SAME TIME… pinkies up on BOTH hands? Scrumptious! 🙂

  79. Oh man, there’s nothing worse than having to adjust to going back to work after a holiday. But it looks like your cake offers a good solution: arrive back at work at 9:00 am, take a coffee break at 10:00 am and wolf down one of your cakes, take another break for lunch at 12:00 and scarf down another cake … you get the drift!

  80. Cathy says:

    Any thoughts how to convert recipe to a large pan?

    • joanne says:

      I know another blogger who made the coffee cakes in larger pans and was able to make both a 9″ and an 8″ cake’s worth with it. So my feeling is, you could either make one of those and then use cupcakes with the leftover batter or cut the batter in half and make a 9-inch or an 8-inch cake. I would then bake for the same amount of time, and just make sure you check the batter for done-ness starting at the 30 minute point.

  81. […] Bouchon Bakery Coffee Cakes from Eats Well with Others […]

  82. Christina says:

    Just attempted these…it was my first time using a pastry bag, and I think my layers must have been too big…I got 4 cakes, and they kind of overflowed in the oven. The still tasted fantastic, just weren’t quite as pretty as yours. Not really a baking newbie, just haven’t ever really needed a pastry bag. When you use the pastry bag, do you use one of the smaller tips?

    • joanne says:

      I’m so glad you enjoyed these!! Sorry about the overflowing….I tend to overload cupcake batter into cupcake pans all the time and end up with not so pretty explosions so I feel your pain!

      I think I used an 1/2-inch round tip (I can check what number it is when I get home). It helped make the layers more even and since I knew I “had” to fill 6 of the smaller cake pans, it restrained me from using too much.

  83. Christina says:

    Have you ever tried to make these cupcake size? With the 6in cakes, I’d cut it in half, and then the other half would get a bit dried out. Going to attempt today with the 1/2in tip.

  84. Susan Hach says:

    Would it be possible to convert this to English equivalents? I live in the U.S. Also, do you think this might work in a 9″ x 13″ pan? Thank you! This recipe looks delish!

    • joanne says:

      I haven’t tested the recipe in a 9×13-inch pan, but I think the volume will work out. The baking time might differ slightly, so I would just keep an eye on it.

      I live in the US also, though the cookbook I used gave the recipe in weights (I own a baking scale).

      Offhand, I can try to convert some of it for you:
      1 3/4 cups all-purpose flour
      1? tsp baking powder
      ? tsp baking soda
      ½ tsp salt
      5 tbsp unsalted butter, room temperature
      1 cup sugar
      2 large eggs
      1 tbsp vanilla bean paste
      1 cup creme fraiche
      For the topping
      1/2 cup all-purpose flour
      1/2 cup almond flour
      1/4 cup + 2 tbsp sugar
      ? tsp kosher salt
      4 tbsp cold unsalted butter, cut into ¼-inch pieces
      1 tbsp light brown sugar
      2 tbsp unsweetened cocoa powder
      powdered sugar and cinnamon, to garnish

  85. Vandana Lad says:

    Thank you for this recipe, I did misread read it and added the cocoa powder and brown sugar to the topping, so i just put the topping mixture in the middle of the of the cake. Still tasted good.

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