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Coffee cakes have a bread like texture but contain no yeast products; instead their heavy/light batters use baking powder or baking soda for leavening.
There are many forms of coffee cakes, such as banana bread, cranberry bread, or the very simple of cinnamon coffee cake. All of these quick breads are often served as breakfast breads or afternoon tea snacks.
Coffee cakes are a lighter version of the “Pound cake” also called “English cake”, which was made in England as early as the 1600s. These cakes were originally mixed with a pound each of butter, sugar, flour, and eggs and often fruits, nuts, and spices. Pound cake is quite possibly the first quick bread and is most definitely the forerunner of latter-day coffee cakes and butter cakes.
• 12 oz bread or all-purpose flour
• ½ tsp baking soda
• ½ tsp baking powder
• 1 ½ tsp salt, kosher
• 5 oz eggs, whole
• vanilla, to taste
• 8.5 oz butter, soft
• 12 oz sugar
• 8.5 oz sour cream
1. Sift dry ingredients together and set aside.
2. Cream sugar and butter with paddle attachment, until well incorporated and light.
3. Add the eggs (room temperature) one by one and scrape the bowl after each addition.
4. Add the sour cream and mix until incorporated.
5. Add the dry ingredients slowly. Do not over mix.
6. This mixture will be enough for a ¼ sheet pan. Place half of the mixture at the bottom of the parchment paper lined sheet pan.
7. Add apples or cinnamon filling. Add the rest of the batter.
8. Sprinkle some streusel on top, if desired.
9. Bake at 360°F for 25-35 minutes, until golden brown
Cinnamon Filling (for coffee cake and sweet dough)
• 1.5 oz butter
• 8 oz light brown sugar
• 1 ½ - 3 tsp cinnamon
• 2 tbsp flour
1. Mix all ingredients with paddle until coarse, sandy consistency is developed.