If your like me and David you love Cake so I would like to invite you to celebrate today with us which is April 7th and its National Coffee Cake Day #NationalCoffeeCakeDay. I don’t remember the last time I’ve had a bite of Coffee Cake. How about you? Looks like its time for me to go shopping and to pick up a Coffee Cake or two. Would you like to go with me?
This Season brings a fantastic experience for us to hold up our cup of Coffee and we can also try out new recipes for making a Coffee Cake. It’s another time for us to extend that hand of love to our neighbors and pals sharing a recipe for Coffee Cake. Making a Coffee Cake would cost you a little time to get it all ready and done and you can treat the receiver to a heartwarming slice.
Cakes are sweet and a common sight at every celebration. The sweetness of Cake that one would readily find at any gathering. The truth is that would be quite a day of feasting.
Coffee Cake is another variety of Cake; and the Coffee Cake is spongy and flavored with a preferable touch of Coffee. Coffee Cake is eaten while drinking Coffee or Tea, while sharing the name of the Coffee Cake. If your like my family you may love Coffee Cakes. The inventor of Coffee Cake is not exactly known.
However, it appears that the 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 drink of Coffee, and as a result Coffee Cakes evolved as one of their diverse traditional and cultural patterns.
Coffee Cakes come in an array of multiple ingredients including flavors, including Tart Cherry, Pecan Custard, Sweet Cinnamon Apple, and more. Did you know 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
- Cake lovers, this is absolutely that time of the year to try out something delicious, why not celebrate Coffee Cake Day by preparing a Coffee Cake recipe.
- A day like National Coffee Cake should be shared with our loved ones in personal and online using #NationalCoffeeCakeDay.
FACTS ABOUT COFFEE CAKE
- The Coffee Cake originated in Germany in the form of sweetbreads.
- Most of the Coffee Cakes sold in the U.S. don’t contain Coffee as a major ingredient.
- The Recipe for a Coffee Cake was found in a early American cookbooks containing the Coffee Cake recipe from as early as the 19th Century.
- Coffee Cakes are meant to be taken with Coffee, although some Coffee Cakes do have Coffee as part of the ingredients.
WHY PEOPLE LOVE NATIONAL COFFEE CAKE DAY
- National Coffee Cake Day gives us more reasons to enjoy Coffee.
- For many experienced bakers, making a Coffee Cake is a fun thing to do and it takes little time to bake.
Recipe for 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)
Instructions
- 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 32–38 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.
- 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.
- Cover leftovers tightly and store at room temperature for up to 3 days or in the refrigerator for up 1 week.
Thank you,
Glenda, Charlie and David Cates
