Coffee cake is a delightful treat with a rich history that dates back to 17th-century Europe. Originally, these cakes were not designed to be paired with coffee but were enjoyed as a simple sweet accompaniment to the beverage. Over time, as coffee gained popularity, coffee cakes became a staple during coffee breaks and social gatherings.
The flavor profile of a classic coffee cake is a harmonious blend of cinnamon, sugar, and butter, creating a moist and tender crumb. Some variations include nuts, fruits, or streusel toppings, adding layers of texture and flavor. The aromatic essence of cinnamon often permeates the cake, enhancing its overall warmth and inviting aroma.
Coffee cake has maintained its popularity across the globe, adapting to regional preferences and evolving into diverse styles. In the United States, it became a beloved brunch item, often served at family gatherings and celebrations. The simplicity of its preparation and the comforting taste make it a timeless favorite.
When served, coffee cake is typically sliced into squares or wedges and presented on a platter. It pairs wonderfully with a steaming cup of coffee, tea, or even as a dessert option. The communal nature of sharing a coffee cake fosters a sense of togetherness, making it a versatile treat for various occasions. Whether enjoyed at breakfast, as an afternoon snack, or as a sweet conclusion to a meal, coffee cake remains a cherished and inviting indulgence.
Granny’s Coffee Cake
Ingredients
For the Dough
- 2 pkgs yeast + ½ cup warm water
- ½ cup Evaporated milk + ½ water
- ¼ lb butter melted and cooled
- ¾ tsp salt
- 3 tbsp sugar
- 3 cups flour will add more later
For the filling
- cinnamon
- 1 cup brown Sugar
- 1 cup raisons
- 1 cup mixed peel
- ¼ lb butter chopped
For the icing
- icing sugar
- water
Instructions
- pre heat oven to 375
- Grease pans
- Mix salt, sugar, flour in an mixing bowl
- Add yeast into flour mixture
- Add butter and milk together and add to flour and yeast mixture
- Stir ingredients together until they begin not form a ball
- Add eggs one at a time and continue to mix ingredients together. (Can’t take more than 2 eggs) beat it into the flour mixture. The mixture looks like wet gooey soft dough.
- add flour until mixture looks like raw bread and forms a ball. The dough will feel soft and pliable.
- Over a generously floured piece of wax paper, layout the ball of dough. Pull the dough (flipping it a couple now times) patting it with your fingers until it is oblong in shape and approximately ½ inch thick. Don’t use rolling pin.
- sprinkle generously in this order, cinnamon, brown sugar,raisons, peel mixture and butter over the mixture.
- roll the mixture until tubular in shape.
- Cut evenly 2” apart.
- arrange in greeted pans.
- let rise for 20 minutes
- Bake in 375 degree oven for 10 minutes then lower the oven temperature to 350 and bake for additional 10-15 minutes until it is golden brown and a tooth pick comes out clean.
- Tip cakes out of pans immediately to cool. Granny puts them on wax paper.
- meanwhile mix the icing sugar nand water together. It should be kinda stiff
- Swirl the icing sugar over the cakes.
