History National Coffee Cake Day, April 7

Northern Light

Lt. Colonel
Jul 21, 2014
Tuesday is Coffee cake day, and if you are like me, these not too sweet treats are irresistible. Here is some history from the Food Timeline.http://www.foodtimeline.org/ Given how fond of coffee Civil War soldiers were, they probably would have enjoyed these yummy cakes.

Coffee cake

Coffee cake (also sometimes known as Kuchen or Gugelhupf) was not invented. It evolved...from ancient honey cakes to simple French galettes to medieval fruitcakes to sweet yeast rolls to Danish, cakes made with coffee to mass-produced pre-packaged treats.

Food historians generally agree the concept of coffee cake [eating sweet cakes with coffee] most likely originated in Northern/Central Europe sometime in the 17th century. Why this place and time? These countries were already known for their traditional for sweet yeast breads. When coffee was introduced to Europe these cakes were a natural accompaniment. German, Dutch, and Scandinavian immigrants brought their coffee cake recipes with them to America.
The first coffee cake-type foods were more like bread than cake. They were enriched breads composed of yeast, flour, eggs, sugar, nuts, dried fruit and sweet spices. Streusel and crumb toppings were not uncommon. Over time, coffee cake recipes changed. Sugared fruit, cheese, yogurt and other creamy fillings (think: Danish) are often used in today's American coffee cake recipes. 19th century American coffee cakes may surprise you. Coffee was an ingredient, not a serving suggestion. Some of these recipes were thrifty ways to use leftover coffee; others employed fresh brewed, or coffee extract

My favourite Coffee Cake recipe:

Sour Cream Coffee Cake

Recipe courtesy of Ina Garten

Yield: 8 to 10 servings


12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt

For the streusel:
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon

3 tablespoons cold butter, cut into pieces
3/4 cup chopped walnuts, optional
For the glaze:
1/2 cup confectioners' sugar
2 tablespoons real maple syrup or milk


Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.

For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.

Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.

Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.


Brev. Brig. Gen'l
Forum Host
May 12, 2010
Now Florida but always a Kentuckian
A simple recipe for Coffee Cake:

2 cups Bisquick baking mix
2 tablespoons sugar
1 egg
2/3 cups water or milk
Streusel Topping

Heat oven to 400 degrees.

Combine all ingredients except topping; beat vigorously 1/2 minute.

Spread batter in greased round layer pan, 9 x 1 1/2 inches. Sprinkle with Streusel Topping.

Bake 20 to 25 minutes. Serve warm.

Streusel Topping Recipe:

Mix 1/2 cup Bisquick baking mix, 1/3 cup brown sugar (packed), 2 tablespoons firm butter and 1/2 teaspoon cinnamon until crumbly.

From :"Betty Crocker's Bisquick Cookbook". 1977.


Brev. Brig. Gen'l
Forum Host
May 12, 2010
Now Florida but always a Kentuckian
A fun coffee cake your children and grandchildren will enjoy.

Peanut Butter & Jelly Coffee Cake

2 cups Bisquick baking mix
2 tablespoons sugar
1/4 cup creamy peanut butter
1 egg
2/3 cup water or milk
1/2 cup jelly or jam

Heat oven to 400 degrees.

Stir together baking mix and sugar; cut in peanut butter. Add milk and egg; beat vigorously 1/2 minute.

Spread batter in greased round layer pan, 9 1/2 x 1 1/2 inches. Spoon jelly over batter, spreading thinly.

Bake 25 to 30 minutes. Serve warm.

From: "Betty Crocker's Bisquick Cookbook".


Brev. Brig. Gen'l
Forum Host
May 12, 2010
Now Florida but always a Kentuckian
Bumping for National Coffee Cake Day.

Another Coffee Cake recipe. This one is from "Our Favorite Recipes". Cookbook put together at retirement home that my Granny lived at near end of her life.

Coffee Cake

3 cups All-Purpose Mix
1/2 cup suga1 egg
2/3 cup water


1 cup brown sugar
1/2 cup butter
1 teaspoon cinnamon

Beat egg and add to water. Stir sugar into mix. Add liquid all at once and stir to blend. Pour into greased 8 inch or 9 inch pan and cover evenly with the topping made by blending ingredients until well mixed. Bake at 400 degrees for 25 minutes.

Note: recipe for All-Purpose Mix:

4 pounds All-Purpose flour
2 1/2 cups dry milk solids
1/2 cup sugar
3/4 cups baking powder
3 tablespoons salt
2 tablespoons cream of tarter
2 pounds vegetable shortening or 2 pounds of lard.

Pour flour from package into a large pan. Add baking powder, dry milk solids, sugar and salt. Sift all together once. Cut in shortening until mixture looks like cornmeal. Store in gallon jars or large containers with tight lids. This recipe will fill 1 1/2 gallon jars. Store at room temperature until used.