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Quick Coffee Cake
A historical dessert from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900).
A historical dessert from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900).
Preserved exactly as written in the original source
Beat well
Put sugar, cinnamon and nuts on top of cake
Modern guidance to help you succeed with this vintage recipe
The high ratio of butter to flour creates a tender, rich crumb by coating flour proteins and limiting gluten development. Creaming butter and sugar together incorporates air bubbles that expand during baking, providing lift alongside the chemical leavening from baking powder. The topping applied before baking caramelizes during cooking, creating a sweet, crunchy contrast to the soft cake interior.
The dry ingredients can be combined and the topping mixture prepared up to 2 days ahead and stored in separate airtight containers at room temperature. The finished cake can be baked up to 1 day ahead, cooled completely, wrapped tightly in plastic wrap, and stored at room temperature.
Store the cake covered with plastic wrap or in an airtight container at room temperature for up to 3 days. The cake can also be wrapped tightly in plastic wrap and aluminum foil and frozen for up to 2 months. Thaw overnight at room temperature before serving.
AI-generated tips from Chef Cecil's culinary database
The dry ingredients can be combined and the topping mixture prepared up to 2 days ahead and stored in separate airtight containers at room temperature. The finished cake can be baked up to 1 day ahead, cooled completely, wrapped tightly in plastic wrap, and stored at room temperature.
Store the cake covered with plastic wrap or in an airtight container at room temperature for up to 3 days. The cake can also be wrapped tightly in plastic wrap and aluminum foil and frozen for up to 2 months. Thaw overnight at room temperature before serving.
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