Coffee Cakes

Have you ever been confused with coffee cakes? If yes, then you’re not alone. People have long been debating about the authenticity of coffee cakes. Whether it contains coffee essence or not, whether it should be frosted or plain, and whether is traditionally British or American. Either way, coffee cakes are always delicious plain or frosted.  It’s not difficult to bake and it’s fun to decorate with your kids or family.

 

Coffee Cake Trivia

• Coffee cakes originated from a German pastry called kaffeeklatsch. German women immigrants baked them and added spices, fruits, and nuts, but not coffee.
• A Hungarian coffee cake called Arany Galuska is mixed with cinnamon and walnut.
• The US celebrates National Coffee Cake Day on April 7.

Coffee Cake Buying Guide

People confuse frosted cakes with coffee cakes because of their appearances. While some argue that there’s no difference at all. There are two types of coffee cakes – American Coffee Cakes and British Coffee Cakes. The former is just a cake that you eat with coffee while the latter is coffee-flavored and infused. Thus, there are distinctly different flavors and eating experiences from American and British coffee cakes.

Coffee Cake Production & Farming in Texas

As an agricultural land, there’s no shortage of raw materials for baking any types of cakes or pastries in Texas. There are vast wheat farms and local flour mills that produce all types and kinds of flour depending on what type of texture you would want your cake to be.

 

However, coffee does not grow in Texas or any parts of the United States since it thrives in high-altitude, tropical regions with lots of rainfall. Thus, most of the coffee beans come from Brazil and Colombia.

 

Preservatives and Chemicals

Home-made cakes rarely contain chemical preservatives as home bakes pride in using the best and freshest ingredients for their family. In the same way, small-time producers also prefer to produce artisan cakes that are to be sold within a day. However, commercially produced cakes from factories contain artificial flavoring and chemicals that will enhance flavors, inhibit mold growth, and extend shelf-life for longer periods.

 

Packaged cakes in grocery stores contain excessive amounts of sugar because producers believe that consumers prefer sweeter cakes. Also, sugar acts as a preservative.

 

Food coloring and artificial flavoring enhance the appearance and taste of the cake but it also harms the consumers by triggering allergies and aggravating their pre-existing illnesses.

 

Packaging

Coffee cakes can be packaged in paper boxes or transparent acetate cases for a better look. Slices of coffee cake can be stored in clam-shell containers.

Enjoying Coffee Cakes

Coffee cakes area great brunch snack or even for a late afternoon tea. It also goes well with brewed coffee. Finally, it’s a great evening showstopper to delight your guests with home-baked treats.

 

Storage

Whether you have a plain or frosted coffee cake, it’s always best to store it in the refrigerator. Wrap plain coffee cake with cling wrap and store in an airtight container. Frozen plain coffee cake can last for up to 3 months. Meanwhile, frosted cakes must be consumed in 3-5 days to enjoy their freshness and to prevent the cake batter from drying.

 

Cooking

 

British Coffee Cake

Prepare this stunning coffee cake for your next afternoon gathering. Don’t forget to adorn your lovely cake with garnishes such as walnuts, cherries, chocolates, or even caramel.

 

Ingredients

170g butter or margarine, plus extra for the tins

170g caster sugar

3 large eggs

170g self-raising flour

1 ½ tsp baking powder

1 tbsp instant coffee, dissolved in 1 tbsp hot water (add more if you like it stronger)

 

For the icing

225g icing sugar

100g butter or margarine

1½ tbsp instant coffee, dissolved in 1 tbsp hot water

strawberry jam (optional)

walnuts or cherries, to decorate (optional)

 

Procedure

1. Heat the oven to 160C/140C fan/gas 3. Line and butter two 18cm sandwich tins. Add the sugar and butter to a bowl and whisk until very fluffy and pale.
2. Whisk the eggs in a mug with a fork, then add them gradually to the mixture with 1 tbsp of flour each time. (Make sure you don’t use all the flour.) When the eggs have been fully combined into the mix, add the rest of the flour and the baking powder and fold it in gently.
3. Add the dissolved coffee to the mixture, still folding. Divide into the sandwich tins and cook for 25-30 min until risen and firm and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 5 mins then turn out onto a wire rack to cool completely. Can be frozen at this stage.
4. Meanwhile, make the icing by beating the icing sugar with the butter until light and fluffy, then add the dissolved coffee. Whisk, then cover and set aside until ready to ice the cake.
5. Spread half the icing on the bottom of one sponge and spread the strawberry jam on the bottom of the other, if using. Sandwich together, then spread the remaining icing on top. Decorate with walnuts or cherries, if you like.