Here are today’s five things to know about Coffee Cake:
- Coffee cake was not invented, rather it evolved from a variety of different types of cakes.
- Cakes in their various forms have been around since biblical times, the simplest varieties made from honey or dates and other fruits.
- The Danish came up with the earliest versions of coffee cake. Around the 17th century in Europe, it became the custom to enjoy a delicious sweet and yeasty type of bread when drinking coffee beverages.
- There are many available combinations, everything from blueberry coffee cakes to cinnamon walnut coffee cake and more.
- The hole in the center of most coffee cakes is a relatively recent innovation—it became popular in the 1950’s. This “bundt pan” was invented to allowed heavier batters to get cooked all the way through without any dough left unbaked in the center.
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Coconut Coffee Cake Recipe
Just J. Faye’s Coconut Coffee Cake consists of an airy-soft cake base swirled with a cinnamon, sugar, pecan, and coconut ribbon. The dish is topped off with a crunchy cinnamon-sugar topping and vanilla coconut glaze to yield fantastically sweet results. After spending 35 minutes in the oven, your cake’s pecans and coconut flakes will be toasted to perfection, resulting in 9 servings of sugary coconut bliss.
For the nut mixture
½ cup sugar
¾ cup chopped pecans
¾ cup flaked unsweetened coconut
1 teaspoon cinnamon
For the cake
1 egg yolk
1 cup canned lite coconut milk
½ teaspoon vanilla
⅓ cup sugar
1¼ cups all-purpose flour
1 package instant vanilla pudding mix
1½ teaspoons baking powder
½ teaspoon salt
5 tablespoons butter, softened
For the icing
½ cup powdered sugar
¼ teaspoon vanilla
1 to 2 tablespoons canned lite coconut milk
Preheat the oven to 350 degrees Fahrenheit. Grease a 9-by-9-inch baking dish.
In a small bowl, stir together the ingredients for the nut mixture. Set aside. In another small bowl, whisk together the egg, egg yolk, coconut milk, and vanilla.
In the bowl of the electric mixer (or a large bowl), stir together the sugar, flour, pudding mix, baking powder, and salt. Add the butter and mix on medium for about 90 seconds. The butter should be evenly distributed throughout the flour mixture.
Add the wet ingredients and beat until combined, about 30 to 60 seconds. Pour half of the batter into the baking disk. Top batter with half of the nut mixture. Top this with the remaining cake batter, then sprinkle the remaining nut mixture on top.
Bake for 30 to 40 minutes, or until an inserted toothpick comes out with slight crumbs. In a small bowl, stir together the icing ingredients and drizzle on top of the cake. Let the cake sit for 10 minutes before cutting and serving.
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