Ah, the comforting aroma of a freshly baked coffee cake—a scent that conjures up warm memories of family gatherings and Sunday brunches. This isn't just any coffee cake recipe; this is my grandma's New England coffee cake, a treasured family heirloom passed down through generations. Its moist crumb, delicate streusel topping, and hint of spice make it a true classic. Get ready to bake a piece of history!
This recipe isn't just about following instructions; it's about embracing the tradition and the love that went into its creation. Each ingredient, each step, carries a story, and I'm excited to share it with you. Let's dive into the details, ensuring we capture every nuance of this delicious New England delight.
What Makes a New England Coffee Cake Unique?
While the term "coffee cake" is relatively broad, New England coffee cakes often share certain characteristics. They tend to be:
- Moist and Dense: Unlike some lighter cakes, these cakes are typically moist and have a dense crumb, perfect for soaking up coffee or tea.
- Spiced: Subtle spices, like cinnamon and nutmeg, are frequently incorporated, adding warmth and depth of flavor.
- Generous Topping: A generous crumb topping is almost always a feature, providing textural contrast and extra sweetness. The topping itself might vary, from simple butter-sugar to a more complex streusel.
Grandma's Secret Ingredients (and why they matter!)
Grandma always swore by a few key ingredients that elevated her coffee cake above the rest. These weren't exotic additions; rather, they were thoughtfully chosen elements that emphasized quality and flavor:
- High-Quality Butter: The richness of good butter is essential for both the cake's moisture and the flakiness of the streusel.
- Freshly Grated Nutmeg: The warmth of freshly grated nutmeg is far superior to pre-ground, adding a complexity that's hard to replicate.
- Sour Cream: Sour cream adds moisture and a subtle tang that perfectly balances the sweetness.
My Grandma's New England Coffee Cake Recipe
This recipe yields a 9x13 inch coffee cake.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1/2 cup strong brewed coffee, cooled
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup (1/2 stick) unsalted butter, cold and cut into small pieces
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- Whisk dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream butter and sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and coffee, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Prepare streusel topping: In a separate bowl, combine the flour, brown sugar, cinnamon, and nutmeg. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Assemble and bake: Pour the batter into the prepared pan and sprinkle evenly with the streusel topping.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool completely before slicing and serving.
Frequently Asked Questions (FAQs)
Can I use instant coffee instead of brewed coffee?
Yes, you can substitute instant coffee for brewed coffee. Use about 2 tablespoons of instant coffee granules dissolved in 1/2 cup of hot water and let it cool completely before adding it to the batter. The flavor might be slightly different, but it will still be delicious.
How can I store leftover coffee cake?
Store leftover coffee cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze it for longer storage. Wrap it tightly in plastic wrap and then aluminum foil before placing it in a freezer bag.
Can I make this recipe ahead of time?
You can prepare the batter and streusel topping ahead of time and store them separately in the refrigerator. Assemble and bake the cake when ready. The baking time may need to be adjusted slightly.
What are some variations I can try?
You can experiment with different spices, such as cardamom or allspice. You could also add nuts, chocolate chips, or dried fruits to the batter. Feel free to get creative and make it your own!
This recipe is more than just a set of instructions; it's a bridge to the past, a connection to family, and a delicious way to share a piece of history. Enjoy baking, and savor every bite!
