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Coffee
Cakes
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Classic
coffee-cake...YUM! What a treat. They come in all sorts of shapes,
sizes and flavors, and are great served with a hot cup of coffee or
tea. |
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 Where’s
the Coffee in Coffee Cake? by Nancy BaggettAMERICAN
HEIRLOOM RECIPE
Recipes titled “coffee cake” occasionally appeared in
nineteenth century American cookbooks, but they were called that because
either the batter or the icing (or both) contained coffee. Often, the
recipes were made like butter cakes or gingerbread, with coffee substituted
for the milk normally added. The following recipe is from the 1879
Housekeeping in Old Virginia, a collection of community “receipts”
gathered and published by Marion Cabell Tyree. Provided by a “Mrs. J.H.F.,”
the recipe contains only a list of ingredients; the contributor probably
assumed that other cooks would know the mixing procedure.
The first reference I’ve found to a “coffeeless” coffee
cake in a mainstream American cookbook appears in Mrs. Simon Kander’s
enormously successful and widely circulated The Settlement Cook Book,
first printed in 1901. A German-Jewish immigrant, Mrs. Kander borrowed and
translated the German words “Kaffee Kuchen,” and included them in her book,
along with a chapter of simple cakes traditionally served with coffee (not
made with it!) in her homeland. Eventually, the term as she meant it caught
on in America.
 Although today’s coffee cakes seem pleasantly homey and
old-fashioned, as I discovered while researching my upcoming The
All-American Dessert Book, they only date back to the latter decades of
the nineteenth century. Sometimes also called snack cakes, crumb cakes or
buckles, most of our modern coffee cakes wouldn’t be possible without the
leavening agents baking soda and baking powder. As these new ingredients
became available, home bakers added them to previously unleavened pound
cakes and egg white-lightened sponge cakes, and substituted them for yeast
in raised sweet breads. This tinkering eventually revolutionized our
repertoire, yielding both the tall, fancy, frosted multi-layered cakes that
are now hallmarks of special celebrations and a host of quick, single-layer
everyday cakes we serve on more casual occasions.
More about
coffee cakes and a Blueberry Coffee Cake Recipe. |
The following information about
coffeecakes is contributed by baker and caterer Joan Ross.
A coffee cake is a sweet, leavened quick-bread like cake often
made or topped with nuts, raisins, fruits, cinnamon and glazed with melted sugar, frosting or streusel, traditionally served for
breakfast and brunch with coffee, hence the name. The American word "coffee
cake" is
 thought
be be coined during the time period of 1875 -1880. Coffee cakes may also be
classified as coffee breads, coffee rolls/ buns and Danish pastry coffee cakes
etc.
Coffee cakes are categorized primarily as two main baking
types: leavened by baking powder or leavened by yeast. The cakes made with
baking powder or baking soda, involve a creaming process or muffin/ quick bread
method (stirring ingredients together separately and then combining quickly
etc.) The yeast raised cakes are prepared with a fermentation process and
involve several mixing methods: Sponge
Method, Straight Dough Method and Danish Butter Method. Many of our grandmothers
used cake yeast and the sponge method for their special yeast cake recipes.
Today, many coffee cake recipes for the home baker rely on the straight dough
method but please follow your recipe's specific instructions.
 I
like to bake my coffee cakes in a shiny metal pan. I find they reflect heat
better than dark pans and produce coffee cakes with golden, delicate and
tender crusts. |
There is a fine line between coffee cake yeast doughs because
the same dough may be made into sweet buns, rolls and assorted pastries.
Danish pastry dough is one particular
kind of sweet yeast dough made into various pastries and coffee cakes.
Coffee cakes are so versatile and may be baked in any type and
size
pan. Popular for many varieties are the bundt, tube, savarin,
fluted or loaf pans which offers nice slices of cake. A typical bundt or tube
cake can easily be sliced for 20 to 25 servings. Other coffee cakes are baked in
oblong, round, square or loaf pans or even muffin tins or individual molds.
Kitchen ware stores offer an assortment of international baking molds and pans.
Many free form yeast coffee breads are baked in braids, rings and twists etc.
Danish pastry baked goods are baked in a multitude of shapes with special names
for each shape.
Coffee cakes are baked by every ethnic group and each has
their own specialties. Please note that the following names of ethnic cakes are
only one reference of a multitude of varieties!!. American coffee cake recipes (
as well as European recipes ) vary vastly from regions reflecting a melting pot
of recipes brought from immigrants the world over. Interesting to note, is that
many older recipes changed with the advent of commercial baking powder in the
1850's. Prior to that many of the treasured older coffee cake recipes were
leavened by yeast, especially cake yeast .
 | The Austrian's have their Gugelhupf , the German's their
Streusel Kuchens, the Finnish their Pulla ( yeast coffee bread ). |
| The Armenians, their Cheoreg, the Polish their
Baba/ Babka and so on.
Baker's sometimes use the term " Russian Dough " or " Babka Dough " to refer
to general yeast doughs similar to the Eastern-European very rich yeast based
babka dough and use this sweet dough for a variety of baked goods.
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| French coffee cakes are usually comprised of a butter rich
non yeast based dough often included with almonds and meringue or the yeast
raised variety such as the Savarin or Baba Au Rhum. |
| Jewish coffee cakes (Jewish cuisine represents a multitude
of ethnic recipes ) often refer to recipes that contain no dairy (contain
oil/juice ) and therefore considered " neutral" and may be served with meat or
milk menus. |
| Popular in America are the sour cream or cream cheese
coffee cakes or coffee cakes made with a yellow cake base and plenty of crumb
topping. Some American bakers prepare "Monkey Bread or Bubble Cake " a yeast
pull apart cake consisting of dough balls/ rolled slices which are coated with
butter , sugar and cinnamon prior to baking. |
Some Popular Names Of
Ethnic Sweet Breads/ Coffee Cakes/ Coffee Breads:
I have listed below some popular baking ingredients used in many countries which
are also shared by bordering countries and this does not include a complete
list. Recipes for similar baked goods often vary greatly in regions.
Please note many countries share the same
recipes! For instance the former Russia, Poland and Eastern European as well as
all the Scandinavian countries share a common culinary ground . Many of the
traditional baking recipes reflect Easter and Christmas baking and desserts and
baked goods aren't the normal everyday fare during meal time in Europe! Not all
Europeans drink coffee with the cakes either and tea may be the desired
beverage.
Europe:
France
Classic renown baking: using butter, cream, milk, eggs, praline, coffee,
vanilla, chocolate, fruit and liquor syrups, apples, pears, cherries and too
many other delicious items to add
Brioche- light textured cake like yeast bread with characteristic top
knot
Baba au Rhum: yeast cake like sweet bread soaked in rum syrup and baked
in individual moulds
Savarin: similar dough as the baba and baked in a ring pan
Kugelhupf/Gugelhupf : Alsatian yeast cake credited to an Austrian baker,
see Austria
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| Panettone
(Italy): This large,
dome-shaped Italian coffee cake is traditionally offered as a gift during
the Christmas season. The cake is slightly sweet, and contains raisins,
nuts, and candied fruits. Many Italian markets carry them year round, often
packed in pretty boxes. |
Italy:
Many desserts and baked goods include mascarpone or ricotta cheese. Chestnuts
and hazelnuts are popular nuts. Fresh fruit pastries, zabaglione ( marsala
custard ) and many small delicious fried & filled pastries/cookies are prepared
during various holidays.
Pannetone: a sweet yeast coffee bread baked in a high sided form, filled
with rum soaked fruits. Recipes vary in different regions of Italy
Italian EasterCake/Bread: sweet yeast dough based, with recipes greatly
varying in different regions
Dolce Amor- fruited yeast cake made with cornmeal, Swiss influenced
Spain:
Ensaimada: a sweet yeasted spiral shaped bun sometimes filled with cheese
and may be coated with honey
Portugal:
Masa Sovada : Portuguese sweet yeast bread often flavored with lemon ,
similar recipes found found in the Philippines and Hawaii .
Russia, Poland and Eastern Europe
Favorite baking ingredients: poppy seeds, raisins, prune butter ( lekvar ),
hazelnuts, walnuts, almonds, cherries, apples, plums, cabbage, sour cream,
cream, pot cheese , cottage cheese, cinnamon, lemon etc.
Poland
Baba : a sweet cake/bread baked in a manner so the fluted bottom
resembles the skirts of a woman, a vast variety of recipes exist in other
European countries
Babka: essentially the same as above
Makowiec: refers to poppy seeds, a yeast dough pastry roll filled with
poppy seeds,
Strucla: general term for Polish coffee cakes, wide varieties
Numerous other Polish coffee cakes of various kinds with specific names for
shapes (Kolacz, wheel shaped, Rogi, small horns, etc.)
Russia:
Babka/Baba: see above Poland
Kulich: a tall dome shaped Russian sweet yeast Easter Bread
Krendel: sweet yeast bread
Bulka: sweet yeast bun/cake
Czechoslovakia/Slovakia:
Potica : walnut filled sweet yeast bread/cake
Bobovka: sweet yeast rum coffee cake, like the baba, traditionally baked
in a crown shaped form
Vanoka: sweet yeast coffee bread/cake
Kolachky: popular sweet yeast filled buns/pastries filled with a variety
of fillings
Hungary
Dios Pite: Hungarian nut filled yeast bread/cake, walnuts are a favorite
Makos Patko: a filled poppy seed sweet yeast bread
Coffee cakes/pastries : a multitude of wonderful baked goods which influenced
neighboring countries with their baking.
Romania:
Cozonaci: sweet yeast dough pastry often baked in cylindrical forms
Colac: nut coffee cake
Bohemia :
Houska: sweet braided yeast bread/cake sometimes with a cheese or nut
filling
Moravia:
Moravian love feast buns: sweet yeasted buns
Moravian sugar cake: sweet yeasted coffee cake
Both recipes popular in the U.S., baked by the Moravians who settled in
Pennsylvania
Armenia:
Cherog/ Kahke: sweet yeast buns/cake
Austria/Germany
Austria
Kugelhupf: Alsatian light textured yeast (or baking powder) cake baked in
a Turk's Head Pan. Recipes consist of butter, eggs , raisins and citron. Like
the Baba, various recipes for this popular cake are found in most European
countries with methods that include the stirred method, sponge method or
straight dough method.
A multitude of various coffee cake recipes similar to German baking recipes belo
Germany
Streusel Kuchen ( crumb topped dough). Kuchen recipes are yeast and
baking powder based and represent a vast variety of various coffee cakes.
Recipes often use "murbeteig" dough ( mellow dough ) a versatile butter/egg
based dough used for cakes/pastries/tarts etc.
Bundt Cakes- German coffee cakes - yeast and baking powder based, baked
in a special fluted pan form now popular most everywhere
(Dresden) Stollen: a yeast fruited sweet bread often baked during
Christmas, again a most popular recipe found in many countries.
Bienenstich- yeast or baking powder cake layers ( filled with custard
/jam ) and covered with honey topping
Gefullter Kranz: Filled coffee ring
Scandinavia
favorite spices: cardamom, anise, cinnamon. The almond is the favorite nut.
Danish pastry doughs are used for an large variety of baked goods. Coffee is the
favorite beverage served with the pastries.
Norway
Julekage :yeast based fruit coffee cake, popular during Christmas
Finland
Pulla: yeast based sweet coffee bread/buns
Paasiaisleipa: a sweet yeast Easter bread, traditionally baked in a small
pail
Nissua: Finnish sweet yeast bread
Denmark:
Kringle: ( sometimes pretzel shaped ) sweet yeast coffee ring
Julekage- Danish Christmas yeast bread
Sweden:
Kaffeekaka : general term for yeast or baking powder coffee cake
Limpa: yeast coffee bread
Saffronsbrod : Saffron coffee cakes /buns/ St. Lucia Buns
Vetebrod: general term for sweet yeast coffee breads
Middle East
Hot spiced sugar syrups ( some flavored with lemon, orange flower water, rose
water ) are often poured over a variety of cakes and pastries. Mahleb ( mastihi
) is used as a flavoring in many baked goods- a flavor similar to anise. Yoghurt
is a popular ingredient used in many cakes. Seseme seeds and paper thin Filo
dough , or shredded Kadayif dough are the basis of many splendid pastries in
some Middle-Eastern countries.
Greece:
Christopsomo- Christmas yeast coffee bread/cake
Vasolipita: sweet yeast New Year's bread
Tsoureki: Greek easter bread, yeast based
Ravini: a non yeast, syrup soaked cake,often made with farina
Karithopeda: a baking powder walnut spice cake/ may be syrup soaked
England/Ireland/Wales
Tea is the favorite beverage in England to go along with the large variety of
tea breads or tea cakes. Citron, raisins, currants, dates and nuts are popular
baking ingredients in cakes, buns and pastries. Modern baking is most
continental.
Ireland:
Barmbrack: a sweet yeast fruit filled bread
Irish soda bread: a sweet quick bread leavened by baking soda, often made
with buttermilk, caraway seed & raisins. Recipes vary.
England:
Chelsea buns: sweet yeast bun
Bath buns: sweet yeast buns with a crunchy sugar topping
Hot Cross buns: a sweet yeast bun often served on Good Friday
Yorkshire tea cakes: a fermented bun, fruited or plain
Lardy cakes: sweet yeast buns often enriched with lard and milk
Queen cakes/Lunch cakes: small baking powder fruited cakes baked in molds
Madeira cakes: Baking powder butter/pound type of cakes.
Wales:
Bara Brith- Welsh yeast fruit bread
Central America
Mexico
Pan Dulce: sweet yeast filled coffee bun
Rosca De Reyes :Kings bread ( 3 Kings bread ) sweet yeast cake/ bread ,
similar recipes baked during Mardis Gras festival in New Orleans,
Conchas: sweet yeast rolls
North America
United States
Sour cream coffee cakes and crumb topped coffee cakes are favorites of Americans
plus we love our chocolate!. We love to bake and our favorites are regional as
well as international and ethnic. However, I have listed below some specific
regional recipes: .
Sally Lunn: perhaps a British bun in origin but baked as a sweet bread (
yeast or baking powder based ) in a Turk's head pan with the typical gold crust
and creamy white interior ( sun/ dark and moon/ light color quality) when the
recipe arrived in America
Cinnamon Flop: a cinnamon crumb topped coffee cake representative of
Pennsylvania Dutch recipes *
Shoo Fly Pie: not a pie but a crumb topped cake baked by the Pennsylvania
Dutch * ( descendents from Germany/Switzerland who settled in Canada and
America) .-Versions come in wet or dry recipes-, moist or dry consistencies.
Philadelphia Sticky Buns: a yeasted sweet bun with a buttery brown sugar
topping made popular in the 1800's
Hartford Election Cake: a sweet yeast cake popular in the 1830's in
Connecticut during election time.
Gooey Butter Coffee Cake: a sweet yeast or unfermented cake/bun dough
covered with a sticky coating of butter and sugar, possibly Hungarian in origin.
Herman, Amish/ Friendship/Sharing coffee cakes, sweet fermented starters
similar to sourdough, used for a large variety of baked goods. Part of the
batter for the recipe should be given away to others and remaining batter must
be " fed" if not used immediately. Although the names/recipes of these cakes are
sometimes interchangeable, the Herman/Amish starter is a fermented sweetened
yeast batter and the Friendship Fruit starter is usually a fermented fruit based
liquid. See my Culinary Resource page for some added comments and recipes about
Herman.
Bubble , Monkey, Pull Aparts, Pluckets: yeast balls of dough coated in
butter, sugar and cinnamon and when baked, pulled apart when warm and eaten.
Usually recipes are sweet but many other baked goods as bubble cheese bread (
coated in butter and grated cheeses ) are also favorites.
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