Cinnamon and Ginger Coffee Cake

Yummy cake with yummy coffee

Our morning cup of piping hot coffee is vital here in these fiery pits. A morning simply cannot start until we have had at least one cup of our caffeinated beauty. And this cake pairs perfectly with the taste and body of a good cup of coffee. The flavor isn’t too strong to war with the coffee, yet it has enough of a bite to survive on its own as well for the freaks who don’t drink

I ate the entire pan

this nectar of the devil. You impatient humans may be tempted to eat this cake fresh and steaming right out of the fires, while it tastes good this way the cake is sumptuous as breakfast the next morning. This cake feeds about 10 or just two minutes by the coffee pot. Griffins make fast work of anything with coffee.

The Recipe

The Ingredients

The Topping

  • 1 1/4 cup flour
  • 1 cup packed dark brown sugar
  • 1/4 tsp salt
  • 1 tbsp cinnamon
  • 1 tsp ginger
  • 3/4 cup melted butter

The Cake

  • 2 3/4 cup flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 3/4 tsp baking soda
  • 1/2 tsp ground allspice
  • 1 3/4 cup sugar
  • 1 cup (2 sticks) butter
  • 4 large eggs
  • 1 1/2 cup sour cream
  • 1/2 cup whole milk
  • 1 tbsp vanilla

The Directions

  1. For the topping, mix together dry ingredients (flour, sugar, salt, cinnamon and ginger) in a bowl. Stir in butter until moist clumps appear. Set aside
  2. Preheat oven to 325F. Grease a 13×9 pan. (No smaller as cake will fill entire pan)
  3. In a separate bowl, mix together flour, baking powder, salt, cinnamon, ginger, baking soda and allspice.
  4. In another separate bowl beat together sugar and butter until light and fluffy (2-3 min).
  5. Add eggs one at a time. Add sour cream, milk and vanilla. Add flour mix.
  6. Pour half of cake batter into the pan. Spoon 1 cup topping evenly overtop batter. Pour remaining batter into pan and smooth. Top with remaining topping.
  7. Bake 1 hour, or until toothpick inserted in center of cake comes out clean.
  8. Cool in pan.
  9. Eat and enjoy!

The Outcome

As we briefly warn you in the directions, this cake will near double in size so don’t worry, that extra room in the pan will disappear. This cake is nice and delicious and moister than most people think it will be. The topping gives the cake a nice crunch or added texture. The cake is lightly sweet with a nice tang, which as we have said, pairs extremely well with coffee. We like to make it the night before so that it’s ready when we wake up for breakfast. Of course that means we have to have a few dragons stand guard over the cake to make sure it isstill there in the morning. That’s the price you pay for making such an in demand cake.

It’s all gone!

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What Makes a Coffee Cake

The Cake

Need… COFFEE!!!!

Ah, coffee. It is the delicious nectar of the devil. We actually mean this literally. That guy downs around five cups a day. You really want to avoid him when he hasn’t had his coffee. Scary. Anyways… back on topic. Coffee cake actually does not contain any coffee. It is thus named because it is a cake to be eaten with coffee. It is much the same in concept as tea cakes. Except that it is a better tasting treat and served with a tastier beverage. Coffee cake can be sweet, or savory but it always has a nice tangy-ness to it which pairs nicely with coffee.

The Tang

Sour cream is used in baking to bring about a more moist cake and ands a slight, delightful tang. However, because it has this thing called fat, most people tend to replace it to be ‘healthy.’

Buttermilk, to continue the confusion, does not contain a lot of butter. It is actually the liquid left over after making butter. Buttermilk is used in recipes to tenderize gluten leading to a softer cake.

Yogurt is commonly used in baking to replace items high in fat, such as sour cream and butter. It is also a favorite in baking because it is full of calcium and protein. It adds a creamy texture to muffins and cakes.

The Extra

Coffee cake is almost always topped with a nice streusel. Sometimes it will also be glazed but it is never frosted. And no, we don’t hate frosting. We just think it has a place it belongs and you humans tend to put it EVERYWHERE. Nuts, fruits and spices (most commonly cinnamon) can often be found swirled into the coffee cake batter. While some people will fully mix these additions in, taking the easy route, the best coffee cakes show a swirl as the added ingredients are not fully mixed in. It makes the cake more visually appealing. Be you demon or human, we all eat with our eyes.