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German Coffee Cake
A historical bread from Recipes from here and there (1900). This dough may be lightly rolled on a well floured board for pecan rolls or cinnamon rolls.
✨ Vintage Recipe
A historical bread from Recipes from here and there (1900). This dough may be lightly rolled on a well floured board for pecan rolls or cinnamon rolls.
Preserved exactly as written in the original source
Break two cakes compressed yeast in a cup
Add two tablespoons sugar
Let stand until liquid
Scald two cups milk
When warm add three beaten eggs, one teaspoon salt, one-third cup sugar, grated rind of one lemon, yeast mixture
Beat this into five cups flour
Add one-third cup soft fat (Crisco)
Beat well
Enough flour may be added to make a soft dough but not stiff enough to knead
Let rise
Modern guidance to help you succeed with this vintage recipe
This enriched yeast dough relies on a high ratio of eggs and fat to milk, creating a tender, cake-like crumb rather than traditional bread structure. The technique of cutting through risen dough with a knife (degassing) redistributes yeast cells and equalizes gluten development for even texture. Spreading rather than kneading keeps gluten formation minimal, resulting in the signature soft, delicate texture that distinguishes coffee cake from heartier breads.
The dough can be prepared through the first rise, then refrigerated overnight in a covered bowl. The cold slows yeast activity. The next day, let it come to room temperature (about 1 hour), then proceed with cutting through, second rise, and baking. The baked cake can be made 1 day ahead, cooled completely, wrapped tightly, and stored at room temperature.
Store the cooled coffee cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, wrap well and freeze for up to 2 months. Thaw at room temperature and refresh in a 300°F oven for 8-10 minutes before serving.
AI-generated tips from Chef Cecil's culinary database
The dough can be prepared through the first rise, then refrigerated overnight in a covered bowl. The cold slows yeast activity. The next day, let it come to room temperature (about 1 hour), then proceed with cutting through, second rise, and baking. The baked cake can be made 1 day ahead, cooled completely, wrapped tightly, and stored at room temperature.
Store the cooled coffee cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, wrap well and freeze for up to 2 months. Thaw at room temperature and refresh in a 300°F oven for 8-10 minutes before serving.
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Cut through with a knife
Let rise
Spread with a spoon in greased pans one inch thick
When light spread with melted butter, sugar, and cinnamon
Bake about twenty minutes
