Why is it called Coffee Cake: It’s pretty simple actually. Coffee cake is meant to be eaten with coffee. That certainly gives me a good reason to drink coffee!
Coffee cake was made to be served with a fresh cup of coffee. It’s really that simple.
In the 17th century coffee was part of the Ottoman culture.
Coffee eventually spread to Europe and coffee cakes were made to offset the bitterness of coffee.
The roots of coffee cake can be traced back to Central Europe, where the tradition of enjoying a sweet baked good with a hot beverage took hold.
It was during this time that the first coffee cakes emerged, initially simple, and often resembling tea cakes more than the modern concept of coffee cake.
Each country had its own version of coffee cake which is why there are so many coffee cake recipes today.
The sharing of sweets with coffee quickly became a way to take a break and relax around a cup of coffee.
Kind of similar to a coffee break today!
Named for its close association with coffee, coffee cake has evolved over time, adapting to different cultures, regions, and tastes.
So now you know…
Why is it called Coffee Cake?
I love a good coffee cake.
Usually they aren’t too rich and not to complicated to make.
One of the earliest documented coffee cake recipes with German roots can be found in historical records.
German coffee cake, characterized by its buttery texture and streusel topping, was a precursor to the diverse array of coffee cakes we enjoy today.
Soon coffee cake recipes crossed the Atlantic and became popular in the United States.
American cookbooks in the late 1800s began featuring variations of coffee cake recipes, reflecting the cultural melting pot of the nation.
The concept of coffee cake became more diverse, and the addition of sour cream, became a notable twist that enhanced the moisture content and tenderness of the cake.
German coffee cake morphed into the American version, and coffee cake recipes started appearing in regional cookbooks, reflecting different preferences and local ingredients.
The United States saw the emergence of the classic coffee cake, often baked in a bundt pan or tube pan.
Why are coffee cakes often made in a bundt pan?
For starters the bundt pan was invented by NordicWare after receiving a request from a Jewish women’s group to make a pan similar to a kugelhopf pan.
Initially it wasn’t popular until a woman won 2nd place in the Pillsbury Bake-Off with her Tunnel of Fudge Cake.
(I love that cake.)
What you may not know is that a bundt pan is well designed for cakes.
Because it has a hole in the middle the cake cooks faster which is important when making a deep, dense cake.
Because the cake bakes more evenly, it prevents gummy and heavy centers.
The shape of the bundt pan allows the heat to reach the middle of the cake at the same time it reaches the edges.
So now if you are ever asked this question when playing Trivial Pursuit you will know the answer!
Coffee Cakes:
A classic coffee cake typically involves both dry and wet ingredients, combined to create a batter with the perfect consistency.
In a large mixing bowl, flour, baking soda, and other dry ingredients are blended to ensure even distribution.
Wet ingredients, including butter, eggs, and sour cream, are then combined in a separate bowl before being gently folded into the dry mixture.
The addition of sour cream is a crucial innovation, contributing to the moist and tender nature of the cake.
Sour cream coffee cake, in particular, has become a favorite, celebrated for its rich and comforting flavors.
Streusel Topping:
Many coffee cake recipes are topped with a crumbly streusel topping. Yes, this is my favorite part.
Prepared by combining brown sugar, flour, and butter, the streusel mixture is often seasoned with cinnamon or other spices, and often nuts to provide a textural contrast to the soft cake beneath.
Another way is to use streusel in the center of the cake.
Spooning half of the batter into the prepared pan and layering it with the crumb mixture adds a distinct texture and flavor to the center of the coffee cake, not to mention how pretty it looks when the cake is sliced.
Is there coffee in coffee cake?
There can be, but more often than not there is no coffee in the cake. Of course you could eat a British coffee cake, in which case there is coffee in it!
There are so many variations in coffee cake that it’s hard to list them all.
Whether it’s a cinnamon coffee cake, chocolate coffee cake, coffee cakes with cream cheese, coffee cakes with jam, crumb cake; the combinations are endless.
The coffee cake I made today incorporates cream cheese or mascarpone cheese, along with your favorite jam.
Don’t have sour cream? Use Greek yogurt.
With coffee houses becoming so popular many are coming up with their own coffee cake traditions.
Think Starbucks and its cinnamon coffee cake.
I’ve seen matcha coffee cakes and pumpkin coffee cakes.
Easy coffee cake recipes have become a staple in many households.
My mom used to make one with Bisquick.
If she didn’t have time, besides buying Bridge Mix for bridge club, she often bought a coffee cake.
Think Sara Lee or Entenmann’s. Kankakee had no real bakeries.
As kids we used to love bridge club day as there were always leftovers!
However coffee cake is one type of cake that is so easy to make.
How long does a coffee cake keep?
To savor the best coffee cake, proper storage is key.
Sealing it in an airtight container or wrap with plastic wrap which helps maintain its moisture content and prevents the formation of a dry crust.
For longer-term storage, aluminum foil can be used to wrap the cake securely before placing it in an airtight container or sealed plastic bag.
Coffee cake can also be frozen for up to 3 months.
How To Make This Cream Cheese Coffee Cake Recipe with Jam:
I made this coffee cake that has almost a pound cake type texture before Zoe came, so we could eat it for brunch.
It is a fancier coffee cake, in my opinion, because it contains a layer of cheese, a layer of jam and has added streusel and glaze if you want it.
Begin by making the batter. Spread into a 10″ springform pan greased and lined with parchment paper.
Top the batter with a layer of softened cream cheese or mascarpone that has been mixed with sugar, vanilla and an egg.
Top the cheese with a layer of your favorite jam.
And then top that with streusel!
OK. If you want to gild the lily give the baked coffee cake a drizzle of white chocolate and call it a day!
And did you notice anything?
This coffee cake does not contain cinnamon which is almost a staple in a coffee cake recipe.
Feel free to add a teaspoon to the struesel or into the batter if you are a cinnamon lover.
Truthfully, you could make this without the jam or just with the jam, but making the cheese layer is so easy.
My point is that there is no wrong way to eat coffee cake. Just make sure to serve it with coffee!
Coffee cake has firmly established itself as a cherished baked good in our home.
It makes mornings special and it is great in the evening with a cup of decaf.
And hey-nothing wrong with serving a coffee cake with tea! Or a scoop of ice cream!
Whether you prefer a classic streusel-topped bundt cake or this cream cheese version, the joy of savoring a slice of coffee cake with a steaming cup of coffee is a timeless tradition.
I recommend having a slice with a friend!
And the you can ask them why it is called a coffee cake!
Cinnamon Coffee Cake without Sour Cream
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Cream Cheese and Jam Coffee Cake
- Prep Time: 30 Minutes
- Cook Time: 60 Minutes
- Total Time: 1 hour 30 minutes
- Yield: 10 - 12 Servings 1x
- Category: Dessert
- Cuisine: American
Description
This coffee cake with a layer of cream cheese and a layer of jam is topped with streusel and a drizzly glaze.
Make it with one or the other, but I prefer both, and remember the steusel is my favorite part!
Ingredients
Cake:
2 sticks unsalted butter-softened
1 c sugar
2 t vanilla
3 large eggs-room temperature
2 c all-purpose flour
1/2 t baking powder
1/2 t baking soda
1/2 t salt
1/2 c sour cream
Cheese Filling:
12 ounces mascarpone cheese or cream cheese at room temperature
1/3 c sugar
1 large egg at room temperatue
1 1/2 t vanilla extract
3/4 c of your favorite preserves
Streusel Nut Topping:
1/2 c flour
2 T packed brown sugar
1/4 t salt
1/2 c chopped walnts or pecans, toasted or not
4 T melted butter
White Chocolate Drizzle
1 oz white chocolate
3 T heavy cream
(Dried Strawberries) optional (I put a few in a plastic bag and then use a meat mallet to crumble them.)
Instructions
Preheat oven to 350. Butter a 10″ springform pan and line the bottom with parchment paper.
In a stand mixer or using an electric mixer, cream together butter and sugar on medium speed until fluffy, about 5 minutes.
Scrape down bowl and add vanilla and eggs, 1 at a time, beating for 20 seconds, after each addition. Scrape down the bowl.
In a large measurung cup whisk together the flour, baking powder and soda, and salt. Add to butter mixture in thirds, alternating with the sour cream. Beat for 45 seconds after each addition and begin and end with the flour mixture. Spread the batter evenly in the prepared pan.
Wipe out the mixing bowl and use this for the cream cheese mixture.
Cheese Filling:
Put the mascarpone or cream cheese in a bowl and beat until smooth, 2 -3 minutes on medium speed. Add the egg and vanilla and beat until well blended. Pour or spread the cheese mixture over the batter in the pan, leaving a 1″ border around the outside.
If your jam is pourable, pour evenly and spread over the cheese layer. You may need to heat it briefly in the microwave.
Streusel Topping:
In a small bowl whisk the flour, sugar and salt. Add the nuts and stir to combine. Stir in the butter until the dry ingredients are moistened. Sprinkle evenly over the jam layer.
Bake 55-60 minutes, until the top is golden. The center may still be a touch jiggly. Remove to a wire rack and let cool for 1 hour in the pan.
White Chocolate Drizzle: (optional)
Heat the chocolate with the cream on high in a microwave oven for 30 second intervals. White chocolate burns quick so do not overdue it. Whisk between each interval until mixture is smooth. Crumble fine dried strawberries into the glaze and stir well. This adds color and flavor but is optional.
Assembly: Run a thin knife around the sides of the pan. Remove the sides. Place on a serving plate and drizzle with white chocolate drizzle or sprinkle with powdered sugar. Or not.
Notes
Feel free to make this with just the streusel.
You can leave out the jam and add some berries if you prefer.
You can even leave off the cheese and add the streusel.
This coffee cake is very adaptable!
