A coffeecake for the coffee lovers that will even make someone not into it become addicted. This cake is lightly sweet yet rich without any overpowering flavors. You will enjoy the cinnamon scented gooey slight crunch of texture having a parade in your mouth.
Origin Of Coffeecake
Coffeecake happens to be a type of sweetbread. It was enjoyed at breakfast time with a hot beverage such as coffee or tea. It is a perfect treat to serve at breakfast, brunch, or have as a quick snack. The original coffeecake recipe contained no actual coffee. There would be common ingredients such as dried fruit, flour, and nutty/sweet spices. The reasoning for its name was due to it being eaten at breakfast with a cup of coffee. A tradition created by immigrants in the 17th century that took rise in North and Central European regions. The make of this immigrant population was of German and Scandinavian descent.
Pan To Use
More often commonly used is a bundt pan. For this recipe, a tube pan or angel food cake pan with removable bottom is best. It is what helps create the gooey moist exterior. It actually leaves no need to make a crumb topping. Once that cake is baked and then completely cooled in the pan, the bottom will be presented as the top. It will be some crumbs just lightly dust top with the powdered sugar.
Ingredient Choice
Cake flour: Often time you will see recipes that have all-purpose. That is to achieve a heavier end result. The flour of choice does produce a lighter end result. Introduction of the filling does produce a heavier end result, yet still light in away.
Coffee: The concentrate was made with ratio of equal parts coffee to water creating a much stronger flavor profile. Adding concentrate to both the cake and filling intensified the coffee flavor within the cake. You will even occasionally get a whiff while stirring the cake batter.
Baking powder: It helps create a lighter texture for the finished cake.
Baking soda: It’s a leavening agent that contributes to the cake batter rising as it bakes.
Butter: Using unsalted gives the option of adding preferred salt amount to taste. Plus not all salted butter comes with the same amount of salt. Having it at room temperature allows for an easier creaming process.
Cinnamon: Gives a warm spiced earthy profile to filling within the cake.
Eggs: They are used as a binder in the batter creating stability. Being at room temperature helps the ingredient to blend better.
Natural Sea Salt: Brings balance between the bitterness and sweetness of ingredients.
Nutmeg: It adds a slight warm nuttiness to the cake within the filling.
Sour cream: When introduced, due to its rich fat content a moister textured end result is achieved. Putting this ingredient in both the cake and filling brings them together cohesively during baking.
Sugar: The brown bring about a slight sweet molasses taste while contributing to the gooeyness on the exterior. Granulated white brings sweetness to the cake batter. The powdered version adds a light sweetness yet enhances the coffee and warm tones from the spices.
Coffee Coffeecake
Equipment
- 1 angel food pan
Ingredients
Cake Batter
- 1 cup granulated white sugar
- ½ cup (8 tablespoons) unsalted butter, room temperature
- 2 large eggs, room temperature
- ¾ cup sour cream, room temperature
- 1 tsp baking powder
- 1 tsp baking soda
- 1 ½ cups cake flour
- ¼ tsp natural sea salt
- 3 Tbsp coffee concentrate
Filling
- ¼ cup sour cream, room temperature
- 1 Tbsp coffee concentrate
- 2 Tbsp cake flour
- ½ tsp grounded nutmeg
- 2 tsp grounded cinnamon
- ¾ cup brown sugar
Topping
- 1 tsp powdered sugar
Instructions
- Adjust oven rack so cake pan has room to sit center of oven. Preheat oven to 350 degrees Fahrenheit. Grease baking pan then set aside.
- Whisk together all the filling ingredients in a small bowl. Set it aside.
- Whisk butter and sugar which will become a creamy consistency.
- Add one egg at a time, beating well after each addition.
- Add the coffee concentrate and sour cream then continue to whisk until smooth. (It will look grainy).
- Sift the baking powder, baking soda, cake flour, and salt together.
- Then using a spatula fold sifted dry ingredient into wet batter. Add coffee concentrate and continue to fold until smooth.
- Pour half of the cake batter into the prepared greased pan. Pour coffee filling onto cake batter, then using a spatula or spoon spread filling on top batter.
- Pour the remaining cake batter on top and gently spread cake batter out with a spatula or spoon.
- Bake at 350 degrees Fahrenheit for 35 minutes. To test doneness insert a toothpick, it should come out with moist cake crumbs.
- Allow cake to cool in pan for 30 minutes. Remove cake from pan by carefully running a thin cake spatula between the cake exterior and pan. Push out the inner removable tube from bottom. If necessary carefully running a thin cake spatula between the cake and pan. Remove cake then flip to make baked side down be presented as the top.
- Dust lightly with powdered sugar. Serve and enjoy with your choice of a hot beverage.
Storing
The Coffee Coffeecake can be placed in an airtight container. It can then be stored in the refrigerator for up to 4 days. Not sure how well it may freeze since it doesn’t last long in my household.
Can it get any better than wanting to wake up and have a cup of coffee with Coffee Coffeecake? This is a recipe that can be made for any festive occasion such as Thanksgiving and Christmas day. All ingredients are easily found locally. You perhaps have ¾ of the listed ingredients in your pantry/refrigerator. Might I add that today is National Coffeecake Day. A good enough reason to try this Coffee Coffeecake & celebrate.