Coffee Cake Recipe
Coffee cake, a beloved dessert, has a rich history dating back centuries. Originating in Germany, this delectable treat coffee cake recipe has evolved into various forms across the globe. Perfectly paired with a cup of coffee or tea, it’s a staple in many households, offering a comforting blend of sweetness and warmth. In this article, we’ll explore the origins of coffee cake, provide a step-by-step guide to making it at home, and answer some commonly asked questions about this delightful dessert.
History of Coffee Cake:
Coffee cake traces its roots to Germany, where it was traditionally served with coffee during Kaffeeklatsch, a social gathering for coffee and conversation. Over time, the concept spread to other European countries and eventually to the United States, where it became a popular breakfast or dessert option.
Coffee Cake Recipe
- Mixing bowls
- Electric mixer9-inch round cake pan
- Measuring cups and spoons
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 eggs1 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chopped nuts (optional)
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Stir in the sour cream and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, combine the chopped nuts (if using), brown sugar, and ground cinnamon.
- Spread half of the batter into the prepared cake pan, then sprinkle half of the nut mixture over the batter.
- Repeat with the remaining batter and nut mixture.
- Use a knife to swirl the batter and nut mixture together gently.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the coffee cake to cool slightly before serving.
-Blueberry Streusel Coffee Cake
– Cinnamon Crumb Coffee Cake
– Pumpkin Spice Coffee Cake
Frequently Asked Questions About Coffee Cake Recipe:
1. Can I use Greek yogurt instead of sour cream?
Yes, Greek yogurt can be used as a substitute for sour cream in this recipe. It will yield a slightly different texture but will still result in a delicious coffee cake.
2. Can I freeze coffee cake?
Yes, you can freeze coffee cake. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. It can be stored for up to three months.
3. Can I use a different type of nuts in the recipe?
Absolutely! Feel free to use your favorite nuts or omit them altogether if you have allergies or preferences.
4. Can I make this recipe gluten-free?
Yes, you can substitute gluten-free flour for the all-purpose flour to make a gluten-free version of this coffee cake.
5. Can I use a different size cake pan?
Yes, you can use a different-sized cake pan, but adjust the baking time accordingly. A larger pan may require less baking time, while a smaller pan may require more.
6. Can I add fruit to the coffee cake?
Yes, you can add fruit such as berries or diced apples to the batter for added flavor and texture.
7. Can I make this recipe vegan?
Yes, you can substitute vegan butter and plant-based yogurt for the dairy ingredients to make a vegan version of this coffee cake.
8. Can I make this recipe ahead of time?
Yes, you can prepare the batter in advance and refrigerate it overnight. Bake it the next day as directed.
9. How should I store leftover coffee cake?
Store leftover coffee cake in an airtight container at room temperature for up to three days, or in the refrigerator for up to one week.
Now that you have the recipe for this delicious coffee cake, why not gather your ingredients and give it a try? Good luck!
YouTube Video Credits: