The Black Stag Coffee Cake
It’s time to level up your office morning tea and put your coffee machine to good use for International Coffee Cake Day! This recipe is quick to make, and even quicker to disappear!
Coffee cake is a beloved treat often enjoyed with a hot cup of coffee, has a rich history that reflects the evolution of baking traditions. Originating in Central and Northern Europe in the 17th century, the coffee cake was initially inspired by the German “kuchen” and Danish pastries. These early versions were simple yeast-based cakes, often flavored with spices and fruits. As coffee consumption spread across Europe, particularly in Germany and Scandinavia, these cakes were adapted to be enjoyed alongside the popular beverage.
In the 19th century, as coffeehouses became social hubs, the pairing of coffee with a sweet, moist cake became a tradition. The concept of coffee cake made its way to America with European immigrants, where it evolved to include the crumbly, streusel-topped variations we recognize today. American coffee cakes often feature cinnamon, nuts, and a sweet, crumbly topping, making them distinct from their European predecessors.
Coffee cakes have evolved over time, and one notable aspect of this evolution is the shift from using coffee extracts to real coffee. Originally, coffee cakes did not always contain coffee as an ingredient. However, as coffee became a popular beverage, bakers began experimenting with ways to infuse coffee flavor into their cakes. Instead of brewing coffee, they often used coffee extract, a concentrated liquid made from coffee beans, to achieve the desired taste. (Make your own here!)
Using coffee extract had several advantages. It provided a consistent and robust coffee flavor without adding extra liquid to the batter, which could alter the cake’s texture. This was particularly important in early recipes, where maintaining the correct balance of ingredients was crucial for the cake’s structure. Additionally, coffee extract was more convenient and had a longer shelf life compared to brewed coffee, making it a practical choice for bakers.
As culinary techniques advanced and the availability of ingredients improved, the use of real brewed coffee in coffee cakes became more common. This shift allowed for a richer, more authentic coffee flavor, enhancing the overall taste and appeal of the cake. Today, both coffee extract and brewed coffee are used in various recipes, reflecting the cake’s rich history and versatility.
Interestingly, despite its name, coffee cake rarely contains coffee as an ingredient. Instead, it is designed to complement the flavor of coffee. Today, coffee cake remains a popular choice for breakfast, brunch, and casual gatherings, continuing its legacy as a comforting and versatile treat.
Ingredients
125gm Butter
1 Tablespoon Golden Syrup
1 cup Sugar
½ cup Milk
½ cup Coffee (either 125ml water + 3 tablespoons instant coffee OR 4 shots espresso)
1 ½ cups Standard Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
Method
Preheat the oven to 180°C and grease a cake tin ready for the mixture.
In a saucepan over medium heat, dissolve the butter, golden syrup, and sugar. Once dissolved, add the milk and coffee and stir to combine.
Take off the heat, and sift in the flour, baking power and baking soda. You may need to use a whisk the mixture to remove any lumps of the flour – alternatively add the mixture to stand mixture.
Scrape into the pre-prepared cake tin, and place in the oven to cook for 25 minutes or until cooked through.
Leave in the tin for 5 minutes, then place on a wire rack to cool. Once cooled, ice with vanilla or chocolate buttercream (see below for recipe.)
Buttercream
125gm softened Butter
1 Tablespoon Vanilla Essence
1 ½ cups icing sugar
½ teaspoon salt
2 Tablespoons Cocoa powder (optional)
Whip butter, vanilla essence and salt until creamy and light. Sift in icing sugar and cocoa powder (if using), then mix until soft and creamy. Lather on top of the coffee cake and enjoy!
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