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Coffee cake is a common cake or sweet bread available in many countries. It is generally intended to be eaten with coffee or tea (for example, as part of a breakfast meal), during a "coffee break" or offered to guests as a gesture of hospitality. Leavening agents include both yeast, which results in a more bread-like texture, and baking soda and/or baking powder, which results in a more cake-like texture.
They are typically single layer cakes that may be square or rectangular like a Stollen, round, or ring shaped, as a bundt. Coffee cakes may be flavored with cinnamon or other spices, nuts, and fruits. These cakes sometimes have a crumb topping called streusel and/or a light glaze drizzle. Some similarity to teacakes may be found, though teacakes can be individually sized baked items served with tea. Coffee cake is sometimes served as a brunch food.
The name coffee cake may seem confusing to English speaking foreign tourists, as the cake batter itself does not usually contain any coffee, in opposite to i.e. apple pie containing apples or chocolate cake containing chocolate as main ingredient.
Coffee Cake is a North American, informal, everyday cake. It is not layered or decorated for fancy presentation.
Despite the name, it doesn't have coffee in it, and is not a coffee-flavoured cake (though it used to be.) Rather, it is a cake meant to be eaten while having coffee.
Coffee Cakes are usually bread-like, made from a yeast dough, or dough risen with baking powder or baking soda. Extra ingredients such as fruit, nuts and spiced sugar can be stirred in, swirled in, or made as a middle layer. Some sprinkle cinnamon sugar in the middle of the batter; some sprinkle it on top.
The emphasis used to be on richness, with sour cream and cream cheese included in many recipes, but now the trend is for low-fat versions of them, which tend to be quite dry. Consequently, some people have started spreading butter on the sides of their piece of Coffee Cake.
Coffee Cake can be glazed or iced, or served plain, warm or room temperature, for breakfast, or when people drop by during the day or evening.
History Notes
Coffee Cake evolved over time in North America from sweetened bread recipes brought over from Europe, particularly by Germans and Scandinavians, as ordinary people had more leisure to visit and have coffee with friends and neighbours. The bread-like ones came first, then more cake-like ones.
By the 1880s, the term "coffee cake" had entered popular usage.
Early recipes called "Coffee Cake" often did actually include coffee in them.
Fannie Merritt Farmer (in The Boston Cooking-School Cookbook. Boston, Little, Brown And Company. 1896) listed 3 recipes for Coffee Cake. One was a glazed, sweetened brioche flavoured with lemon or cardamom seeds (page 65); the other two recipes (page 425) actually called for coffee as an ingredient. Following are the two recipes that actually call for coffee:
Coffee Cake.
1/4 cup butter.
1/2 cup sugar.
1/2 cup raisins seeded and cut in pieces.
1/2 cup molasses.
1/4 cup boiled coffee.
2 eggs.
2 1/2 cups flour.
3 teaspoons baking powder.
1/2 teaspoon salt.
1/2 teaspoon cinnamon.
1/2 teaspoon allspice.
1/2 nutmeg grated.
Preheat the oven to 180C/350F/Gas 4.
In a bowl, beat the butter and sugar together until very light and pale.
Add the eggs one at a time to the butter and sugar mixture, beating well to completely incorporate each egg before adding the next egg.
Add the espresso to the mixture and stir well.
Add the flour and walnuts and stir well to completely combine.
Spoon the cake mixture into two lined and greased 20cm/8in cake tins.
Transfer to the oven to bake 25-30 minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake is golden-brown.
Remove the cakes from the oven and leave to cool on a wire rack.
For the buttercream topping, beat the butter and icing sugar together in a small bowl until pale and light.
Add the espresso and mix well.
Spread the buttercream over the top of each cake, then place one cake on top of the other.
Decorate the top of the cake with the walnut halves and serve in generous slices.
Follow directions for mixing butter cake mixtures.
Rich Coffee Cake.
1 cup butter.
2 cups sugar.
4 eggs.
2 tablespoons molasses.
1 cup cold boiled coffee.
3 3/4 cups flour.
5 teaspoons baking powder.
1 teaspoon cinnamon.
1/2 teaspoon clove.
1/2 teaspoon mace.
1/2 teaspoon allspice.
3/4 cup raisins seeded and cut in pieces.
3/4 cup currants.
1/4 cup citron thinly sliced and cut in strips.
2 tablespoons brandy.
Coffee Cake Recipe for Carrot Banana Vanilla Sponge Carrot Fruit Cake photos
Coffee Cake Recipe for Carrot Banana Vanilla Sponge Carrot Fruit Cake photos
Coffee Cake Recipe for Carrot Banana Vanilla Sponge Carrot Fruit Cake photos
Coffee Cake Recipe for Carrot Banana Vanilla Sponge Carrot Fruit Cake photos
Coffee Cake Recipe for Carrot Banana Vanilla Sponge Carrot Fruit Cake photos
Coffee Cake Recipe for Carrot Banana Vanilla Sponge Carrot Fruit Cake photos
Coffee Cake Recipe for Carrot Banana Vanilla Sponge Carrot Fruit Cake photos
Coffee Cake Recipe for Carrot Banana Vanilla Sponge Carrot Fruit Cake photos
Coffee Cake Recipe for Carrot Banana Vanilla Sponge Carrot Fruit Cake photos
Coffee Cake Recipe for Carrot Banana Vanilla Sponge Carrot Fruit Cake photos
Coffee Cake Recipe for Carrot Banana Vanilla Sponge Carrot Fruit Cake photos
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