I wanted to ask if you knew National Coffee Cake Day is held every year on April 7? This Season brings a fantastic experience for us to hold up our cup of Coffee while celebrating a Coffee Cake. We can also try out new recipes for making a yummy and tasty super Coffee Cake.
Giving us another time for us to extend that hand of love to our neighbors and pals with a Coffee Cake. Making a Coffee Cake would cost you just about a little time to get it all ready and done with. If your like me and didn’t know how to make a Coffee Cake I’ve included a recipe for you below but you can find other recipes online.
Cakes are sweet and Cakes are a common sight at every celebration. Such is the sweetness of Cake that one would readily find at any special gathering. The truth is that Cake serves a dignifying purpose as the deliciousness it embodies cuts across all strata. What typically comes to mind when a Cake is seen is what a day of feasting it will be!
Coffee Cake is another variety of Cake; spongy and flavored with a preferable touch of Coffee. Basically, Coffee Cake is eaten while taking gentle sips of Coffee although Tea, would also be good but it would denote the name Coffee Cake.
People love Coffee Cakes and I hope you do too. The inventor of Coffee Cake is not exactly known. However, it appears that Coffee Cake evolved from several other confectioneries through the ages, spanning the 16th and 17th Centuries.
Historically, the first known Cake originated in Dresden, Germany. Subsequently, the Danish began and practically institutionalized the culture of eating Cake while taking a swipe at Coffee, and as a result of this, Coffee Cakes evolved as one of their diverse traditional and cultural patterns.
Coffee Cakes come in an array of multiple ingredients some of which include delicious flavors, including Tart Cherry, Pecan Custard, Sweet Cinnamon Apple, and so much more. The Coffee Cake has stayed around for more than 100 years and has been enjoyed by all. Coffee Cake is probably one of the few Cakes that have earned that exclusive right to get their own holiday.
National Coffee Cake Day Activities
- For Cake lovers, this is absolutely that time of the year to try out something delicious. If you’re a lover of baking, why not celebrate National Coffee Cake Day by jumping on that special recipe and making something delicious out of it?
- The taste of the Pudding is in the eating. Cut slices of Coffee Cake for yourself, friends, and neighbors, and make National Coffee Cake Day memorable for all.
- A day like National Coffee Cake Day should be shared with our loved ones. We encourage you to felicitate with your pals and colleagues, and share fun pictures of your Coffee Cake, and post on Social Media with the hashtag #NationalCoffeeCakeDay.
Facts About Coffee Cake
- The first known Coffee Cakes are thought to have originated in Germany in the form of Sweetbreads.
- Did you know most of the Coffee Cakes sold in the U.S. don’t contain Coffee as a major ingredient?
- American cookbooks contain the Coffee Cake recipe from as early as the 19th Century.
- Contrary to some opinions, Coffee Cake was not invented; the Coffee Cake evolved from different forms of Cake.
Why People Love National Coffee Cake Day
- National Coffee Cake Day gives us more reasons to linger over a cup of Coffee.
- Coffee Cake is the perfect combination for a hot cup of Coffee. Isn’t it?
- For many experienced bakers, making a Coffee Cake is a fun thing to do as it takes little time to bake. Also, Coffee Cake brings a sense of culinary fulfillment to both the baker and sweetness to the consumer.
- Coffee is often flavored with a variety of Cinnamon, Seeds, Walnut, and Fruits including Pineapple and Blueberries. These flavors give a special taste and feel to Coffee Cake.
Ingredients
Cinnamon Crumb Mixture
- 2/3 cup (135g) packed dark or light brown sugar
- 3/4 cup (95g) all-purpose flour (spooned & leveled)
- 2 and 1/2 teaspoons ground cinnamon
- 6 Tablespoons (85g) unsalted butter, cold and cubed
Cake
- 1 and 1/3 cups (166g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup (120g) full-fat sour cream, at room temperature*
- 2 Tablespoons (30ml) milk (any kind, dairy or nondairy, is fine)
Vanilla Icing (Optional)
- 1 cup (120g) confectioners’ sugar, sifted
- 1/2 teaspoon pure vanilla extract
- 2 Tablespoons (30ml) heavy cream or milk
Instructions
Cover leftovers tightly and store at room temperature for up to 3 days or in the refrigerator for up 1 week.
Preheat oven to 350°F (177°C). Line an 8-inch square pan (9-inch square is too big, see Notes for other pan sizes) with lightly greased parchment paper or directly grease the pan.
Make the cinnamon crumb mixture: Combine the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the chilled butter with a pastry cutter or two forks (or use a food processor or your hands) until the mixture is in pea-sized crumbs. Some larger crumbs are OK. You’ll have a little over 2 cups of crumb. Refrigerate until step 5.
Make the cake: Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. Add the eggs and vanilla, and beat on medium-high speed until combined. Beat in the sour cream. Scrape down the sides and up the bottom of the bowl with a silicone spatula and beat again as needed to combine. Mixture will be lumpy.
Add the flour mixture to the wet ingredients, and beat on low speed until just combined. Finally, beat in the milk. Do not overmix this batter. The batter will be thick. You’ll have about 2 and 1/2 cups of batter.
Carefully spread about half of the batter into the prepared pan. Sprinkle 1 cup (about half) of the crumb mixture evenly on top. Carefully spread the remaining batter on top (every last drop of it!). This can be a little tricky since you’re spreading thick batter on top of crumbs, but do your best. I usually use a spoon or small offset spatula. It doesn’t have to be perfect. Sprinkle the remaining crumb mixture evenly on top.
Bake for around 35–40 minutes or until the cake is baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cake to cool in the pan set on a wire rack for 15 minutes.
Make the Icing: Whisk all of the icing ingredients together. Drizzle over warm cake.
Lift the cake from the pan using the overhang parchment paper around the sides and slice into squares. Or, if you didn’t use parchment, slice directly in the pan. Serve cake warm or at room temperature.
Thank you,
Glenda, Charlie and David Cates
