Cinnamon Coffee Cake Recipe (2024)

FAQs

What makes a coffee cake a coffee cake? ›

No, coffee cake does not actually have coffee in it. This is a sweet cake typically made with a ribbon of cinnamon and topped with nuts, glaze, or streusel. Early versions of this cake and many coffee cakes made outside the U.S. are coffee-flavored sponge cake.

Oh yes, you sure can. This recipe has a combination of butter and oil to give off that nice buttery taste while keeping it soft and moist at the same time. Cake using pure butter tends to be more dense and dry compared to adding oil into the batter.

Freeze Coffee Cake For A Longer Shelf Life

If you're hoping to make coffee cake last longer than a week, you'll want to store this treat in the freezer. Like many other desserts, coffee cake will remain in good condition for up to two to three months when frozen.

To keep a coffee cake moist, you can try the following tips: Use buttermilk or sour cream: Buttermilk and sour cream are great ingredients for keeping coffee cake moist because they add acidity, which helps to tenderize the batter and prevent the cake from drying out.

Yogurt is your best substitute for sour cream. Whether you're baking or making a dip or sauce, yogurt is a 1:1 sub. That means if your recipe calls for 1 cup of sour cream, you can replace it with 1 cup of yogurt. Full-fat Greek or natural yogurts work best, but low-fat or even nonfat can be used, too.

Texture:Cakes made with oil tend to be moister and have a more tender crumb. Oil coats the flour proteins better than butter, resulting in a softer texture. Cakes made with butter can have a richer flavor and a slightly firmer texture. Butter contributes to a more traditional and dense cake structure.

Oil cakes tend to bake up loftier with a more even crumb and stay moist and tender far longer than cakes made with butter.

Most cake mixes call for oil, but butter will bring in amazing flavor. To substitute butter for oil in baking just melt the butter, measure it, let it cool, and add it as you would the oil. Compared to oil, butter will create a cake with a firmer, cakeier texture.

Let me introduce you to the cake soak.

When you do this, the cake integrates moisture and flavor, and the sweetened liquid helps preserve the cake's freshness, so a slice can taste just as delicious a couple days after baking.

Baking soda is used in small amount in making bread and cake. It helps to make these soft and spongy. An aqueous solution of baking soda turns red litmus blue. It is also used in soda acid fire extinguisher.

Why are bakery cakes so soft? ›

All-purpose flour may be fine to use for breads, but nowadays, most supermarkets carry cake flour that is made specifically for use in cakes. Cakes made with cake flour tend to be softer and fluffier than those made with all-purpose flour. This is because cake flour has corn starch mixed in it.

Coffee cakes will keep at room temp for a day or so (why would it last that long?), and will have more flavor than ones from the fridge. Refridgeration increases the rate of starch retrogradation (staling) by up to 7 times. Rich breads (cakes) fare better than lean ones (French), but still, it's sub-optimal.

Demand for our cakes was at an all time high in 1996, and in 1997, we relocated to our current facility at 1636 Hyde Park Avenue, in the Hyde Park section of Boston.

Coffee cake can last up to a week in the fridge, though it's worth noting that the cold could cause it to dry out, even if it's still technically good to eat. Tightly sealing the cake can help it maintain its moisture in the refrigerator, but mileage may vary.

Where regular cakes typically have frosting or glaze, coffee cake does not. Instead, it often has some type of crumb or streusel topping that is typically made with a combination of flour, sugar, butter, and cinnamon.

These were adapted from Kuchen (cookie/cake) and Gugelhupf (spice cake). Coffee and other ingredients to make the cake were expensive and a little rare so to have coffee in the cake was not needed.

Sometimes cake, sometimes bread, maybe with coffee but always sweet, the only real defining trait of a coffee cake is that it is meant to be served alongside a cup of coffee.

Curiously, coffee cake contains zero coffee itself. I think (and I am totally speculating here) that it's meant to be served with coffee, sort of in the tradition of tea. My sleuthing on the internet points to origins in German yeasted cakes, but it's not entirely clear.