While coffee cake doesn't actually contain coffee, it's become an essential companion to my morning brew. I've always been fascinated by how this sweet, crumbly treat has evolved from its European roots to become a staple in American households. As someone who's experimented with countless recipes, I can attest to the versatility of coffee cake. From classic cinnamon streusel to fruit-filled variations, there's a version to suit every palate. But what really sets a great coffee cake apart? Is it the moistness of the crumb, the richness of the topping, or perhaps a secret ingredient? The answer might surprise you.
History
The origins of coffee cake can be traced back centuries, though its exact beginnings are somewhat murky. I've found that the concept of a sweet cake served with coffee evolved from European traditions.
In the 17th century, coffee houses in Europe began serving sweet breads and cakes alongside their beverages, with the rise of coffee culture in Islamic societies contributing to the popularity of these accompanying treats. These sweet offerings were designed to complement the bitter taste of coffee.
As immigrants from various European countries settled in America, they brought their coffee cake recipes with them. The German and Dutch communities, in particular, played a significant role in popularizing coffee cake in the United States. Their versions often included streusel toppings and fruit fillings.
Recipe
Coffee cake is a classic comfort food that's perfect for any time of day. This simple recipe yields a moist, tender cake with a delightful crumb and a sweet, cinnamon-infused streusel topping. It's an ideal accompaniment to your morning coffee or afternoon tea, and it's bound to become a family favorite.
While many assume coffee cake contains coffee, it actually gets its name from being traditionally served alongside a cup of coffee. This version is easy to make and requires only basic pantry staples, making it a go-to recipe for impromptu gatherings or when you're longing for something sweet without the fuss of a complicated dessert.
Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 1 teaspoon baking powder
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the streusel topping:
- 1/2 cup brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup cold unsalted butter, cubed
- 1 teaspoon ground cinnamon
Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan. In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and sour cream. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
In a small bowl, mix the streusel ingredients with your fingers until crumbly. Pour half the batter into the prepared pan, sprinkle with half the streusel, then repeat with the remaining batter and streusel. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before serving.
For optimal outcomes, make sure all ingredients are at room temperature before you begin. This guarantees even mixing and a smoother batter. If you'd like to add some extra flavor, consider folding in 1 cup of fresh blueberries or chopped apples to the batter before baking. To keep your coffee cake moist, store it in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze individual slices for a quick and easy breakfast or snack later on.
Step By Step
I'll guide you through the step-by-step process of making coffee cake.
First, we'll cream the butter and sugar together, then mix in the sour cream.
Step 1. Cream Butter and Sugar
Creaming butter and sugar is an essential step in making a delicious coffee cake. I'll guide you through this process to guarantee your cake turns out perfectly.
First, I make certain the butter is at room temperature. This typically takes about 30 minutes on the counter. Then, I cut it into small cubes and place them in a mixing bowl.
Next, I add the sugar to the bowl. Using an electric mixer on medium speed, I beat the butter and sugar together. As I mix, I stop occasionally to scrape down the sides of the bowl with a rubber spatula.
I continue mixing for about 3-5 minutes until the mixture becomes light and fluffy. The color will change from yellow to pale, and the texture will be creamy. This process incorporates air into the mixture, which helps create a tender crumb in the finished cake.
Once the butter and sugar are well combined and have a smooth consistency, I'm ready to move on to the next step in my coffee cake recipe.
Step 2. Add Sour Cream Mixture
Precision is key when adding the sour cream mixture to your coffee cake batter. After creaming the butter and sugar, it's time to incorporate the sour cream. I'll guide you through this step meticulously.
First, measure out one cup of sour cream and add it to the butter-sugar mixture. It's important to use room temperature sour cream to ensure it blends seamlessly.
Using a spatula or electric mixer on low speed, gently fold the sour cream into the batter. Be cautious not to overmix, as this can result in a tough cake.
As you're blending, you'll observe the batter becoming smoother and more consistent in texture. This is precisely what you want.
The sour cream adds moisture and tanginess to the cake, creating that distinctive coffee cake flavor. Once the sour cream is fully integrated and no streaks remain, you're prepared to proceed to the next step.
Step 3. Add Flour and Baking Powder
The next significant step in making your coffee cake is adding the flour and baking powder. I'll guide you through this important process to make sure your cake turns out perfectly.
First, measure out 2 cups of all-purpose flour and 1 teaspoon of baking powder. It's vital to be accurate with these measurements, as they directly impact the cake's texture.
In a separate bowl, whisk the flour and baking powder together. This helps distribute the baking powder evenly throughout the flour.
Now, gradually add this dry mixture to your wet ingredients. I recommend doing this in three parts, gently folding after each addition. This approach prevents overmixing, which can result in a dense cake. As you blend the flour mixture, you'll notice the batter becoming thicker.
Continue mixing until the flour is just incorporated. You might see a few small lumps, but that's alright. It's preferable to have a slightly lumpy batter than one that has been overworked.
Once you've added all the flour and baking powder, your coffee cake batter is ready for the next step.
Step 4. Pour Batter Into Pan
After preparing your coffee cake batter, it's time to transfer it to the baking pan. I'll guide you through this critical step to make sure your cake bakes evenly and comes out perfectly.
First, I grab my greased 9×9 inch baking pan and place it on a stable surface. Using a rubber spatula, I carefully scrape the batter from the mixing bowl into the pan. It's important to get as much of the batter as possible to maintain the recipe's proportions.
As I pour, I make sure to distribute the batter evenly across the pan. This helps prevent any thin spots that might burn during baking. Once all the batter is in the pan, I use the spatula to smooth the top, creating an even surface. This not only makes the cake look better but also guarantees uniform baking.
If I'm adding a streusel topping, I'll sprinkle it over the batter now. Otherwise, the cake is ready for the oven.
Before baking, I give the pan a gentle tap on the counter to release any air bubbles trapped in the batter.
Step 5. Bake and Cool Cake
Now that your coffee cake batter is in the pan, it's time to bake and cool it properly. I'll guide you through this final step to make sure your cake turns out perfectly.
First, place the pan in the preheated oven at 350°F (175°C). Set a timer for 30 minutes, but keep an eye on it as baking times can vary. Around the 25-minute mark, I recommend checking the cake's progress. Insert a toothpick into the center; if it comes out clean, your cake is done. If not, continue baking and check every 5 minutes.
Once the cake is fully baked, remove it from the oven and place it on a wire rack. Let it cool in the pan for about 10 minutes. This allows the cake to set and makes it easier to remove.
After 10 minutes, carefully invert the cake onto the wire rack to cool completely. This process usually takes about an hour.