How to Make a School House Coffee Cake
In the United States, coffee cake gained popularity during the early 19th century, as coffee became more widely available and consumed. Coffee cake quickly became a staple in American households, and it was often served as a breakfast or brunch item or enjoyed as a midday snack.
In school, coffee cake also makes an appearance as a popular treat during morning or afternoon breaks. The combination of sugar and caffeine was believed to help give students a much-needed energy boost, while the warm, comforting flavors of the cake created a cozy atmosphere and made students feel more relaxed and comfortable. Understandably, coffee cake was a popular breakfast and snack option for students.
The cake is often served in slices and paired with a hot cup of coffee, providing a delicious and energizing start to the day. The combination of coffee cake and coffee is a classic pairing that brings out the best in both. The sweetness of the cake complements the bitterness of the coffee, and the warm, comforting flavors of both create a cozy and indulgent experience.
When enjoying coffee cake with coffee, it’s important to choose a coffee that pairs well with the flavors of the cake. For example, a light roast coffee with notes of fruit or nuts can enhance the flavors of a fruit or nut-based coffee cake. A darker roast coffee with notes of chocolate or caramel can pair well with a cinnamon or spice-flavored coffee cake. Try pairing our Cinnamon Dolce Latte or Maple Cinnamon Latte with this recipe.
Overall, coffee cake and coffee are a delicious and comforting pairing that has a long and rich history. Whether enjoyed in a school cafeteria or a coffeehouse, this classic duo is sure to bring a smile to your face and a spring to your step.
- ¼ cup flour
- ¾ cup brown sugar, packed
- ¼ teaspoon salt
- 1 cup chopped walnuts
- ¼ cup butter, cut into small pieces
- 1 ½ cups cake flour
- ½ cup all-purpose flour, plus extra for preparing pan
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ cup butter, at room temperature, plus extra for preparing pan
- 1 cup granulated sugar
- 1 egg, at room temperature, lightly beaten
- 1 teaspoon vanilla extract
- 1 cup sour cream, at room temperature
- Combine flour, sugar, salt and walnuts. Add butter pieces and rub into mixture with fingers until crumbly. Do not over-mix.
- Combine cake flour, all-purpose flour, baking soda and baking powder in a bowl.
- Beat butter and granulated sugar in a separate bowl until light and fluffy. Add egg and vanilla and mix well. Add half of the dry ingredients, mixing just until flour is blended. Blend in sour cream, then remaining dry ingredients.
- Spread ½ batter in a buttered and floured 10-inch tube pan. Sprinkle with ½ Topping mixture. Spread remaining batter over and sprinkle with remaining Topping.
- Bake at 350 degrees until a toothpick or fork inserted in the center comes out clean, 40 to 45 minutes.
Give Your Coffee Cake Some Extra Pizazz
Make your coffee cake your way! Not a fan of walnuts? Use your favorite nuts instead, make the recipe your own! You can also add raisins or chopped dates if you’re looking to add a chewy texture to your coffee cake.
Because temperature matters.