The history of coffee cake can be traced back several centuries. The term “coffee cake” originated in Europe, where it was typically enjoyed with coffee or tea as a part of a morning or afternoon break. However, the concept of sweet cakes or pastries being served alongside coffee or tea has been prevalent in various cultures for centuries.
Coffee cakes were popularized in the United States by European immigrants in the 19th century. These cakes were often simple and made with basic ingredients like butter, sugar, eggs, and flour. They were baked in round or rectangular pans and topped with streusel or a crumbly mixture of sugar, flour, and butter. Some variations also included fruits, nuts, or spices.
Coffee cake is typically served as a sweet treat alongside coffee or tea, hence its name. It is often enjoyed during breakfast or brunch, as well as during social gatherings or informal meetings. It can be found in various settings, such as coffee shops, bakeries, and homes.
As for the taste, coffee cakes can vary depending on the recipe and ingredients used. Generally, they have a moist and tender texture with a slightly dense crumb. The cake itself is mildly sweet, with flavors enhanced by the addition of spices like cinnamon or nutmeg. The streusel or crumb topping provides a delightful crunchy and buttery contrast. Coffee cakes can be flavored with vanilla, almond, or citrus extracts to add additional depth of flavor.
Overall, coffee cake offers a delightful combination of sweetness, warmth, and comforting flavors, making it a beloved treat for many.
Yeast coffee cake
Ingredients
- 2 1/4 Cups all-purpose flour
- 1/4 Cup granulated sugar
- 1 Pkg active dry yeast
- 1/2 Tsp salt
- 1/2 Cup milk
- 1/4 Cup unsalted butter melted
- 2 eggs
- 1/2 Cup dried currants
- 1/2 Cup brown sugar
- 1 Tsp ground cinnamon
- 2 Tbsp unsalted butter softened
- Powdered sugar for dusting
Instructions
- In a large bowl, combine flour, granulated sugar, yeast, and salt.
- In a small saucepan, heat milk and melted butter until warm (about 110°F/43°C). Remove from heat.
- Beat eggs and gradually add them to the flour mixture, followed by the warm milk mixture. Stir well to combine.
- Knead the dough on a floured surface for about 5 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- Meanwhile, prepare the filling by mixing currants, brown sugar, cinnamon, and softened butter in a small bowl. Set it aside.
- Once the dough has risen, punch it down and roll it out into a rectangle on a floured surface.
- Spread the currant filling evenly over the dough.
- Roll up the dough tightly from one long end to the other to form a log.
- Cut the log into slices about 1 inch thick and place them in a greased baking dish.
- Cover the dish with a clean cloth and let the dough rise again for about 30 minutes.
- Preheat the oven to 350°F (175°C).
- Bake the coffee cake in the preheated oven for 25-30 minutes or until golden brown.
- Remove from the oven and let it cool for a few minutes.
- Dust the coffee cake with powdered sugar before serving.
