Saturday, April 6, 2013

A "Sour Cream Coffee Cake" Recipe For "National Coffee Cake Day"

Did you know that the word “cake” has had a long history and it is of Viking origin? It comes from the Old Norse word “kaka”.  In ancient Rome, basic bread dough was sometimes enriched with butter, eggs, and honey, which produced a sweet and cake-like baked good. Early cakes in England were mostly bread. The difference between a “cake” and “bread” is that a cake has a flat shape and it is round, plus the cooking method is different.  Bread is cooked upright and it is not turned in the cooking process.

Easter and Passover has come and gone and I hope everyone enjoyed their holidays. But even though there was so much food, we still crave desserts, cookies, and cake, that will never end. Which brings me to Sunday, April 7th “National Coffee Cake Day".  Yes, there is a day to celebrate Coffee Cakes! This holiday has been celebrated for many years and it seems to have started in the United States. There isn’t any record or proclamation on how it started, but it is still a food holiday and we have to celebrate it! Who doesn’t enjoy a slice of coffee cake with a cup of coffee? So let’s get in on the fun!

What is coffee cake anyhow? It is a cake served with coffee or eaten as a dessert. Under this definition, a coffee cake does not necessarily contain coffee. Coffee cakes are typically flavored with cinnamon, apple, nuts, and fruits. Blueberries and raisins are a common ingredient added to this dessert. These cakes sometimes have a crumb topping or just a sugar glaze, made with cinnamon. There are many different variations and ingredients that make each baked coffee cake unique.

My recipe this week is my mom’s “Sour Cream Coffee Cake”. I made this cake as an extra dessert for Easter this year. When my sister-in-law saw me put it on the table, she was so happy as it is her all time favorite. This recipe is our “go to” cake for a delectable dessert. The taste is delightful with a cup of coffee but also can be enjoyed with a cup of tea too! It is very easy and is done in a short time, ready for unexpected company. Under the crunchy sugar top is a delicious interior with sweet soft raisins that melt in your mouth. You can add a dollop of Ice Cream or a few strawberries on the side, but it really needs no embellishment. It is that good! So, enjoy your celebration of “National Coffee Cake Day” and don‘t forget to save a piece for yourself. 

I have to give a big THANK YOU to Rossella from “Cooking with Nonna”. My recipe for the “Cuzzupa - Calabrian Easter Cake” was entered in a contest for traditional Italian Easter desserts. (This recipe was posted on my blog for Palm Sunday) Well, I won the contest! I will be receiving a beautiful gift basket filled with Academia Barilla products. If you would love to see my recipe plus many other Italian dishes, you can go to Thank you again.

“Sour Cream Coffee Cake”
Sour Cream Coffee Cake

3 large eggs
1 1/2 cups of sugar
1/2 cup of vegetable oil
3 cups of unbleached all purpose sifted flour
1/2 teaspoon of salt
1 teaspoon of baking soda
1 teaspoon of cream of tarter
1 cup of dairy sour cream
1/2 cup of raisins
1/4 cup of sugar for top of cake before baking

Preheat oven to 350° F. In a bowl beat eggs until thick and lemon colored. Gradually add sugar beating until light and fluffy. Gradually beat in the oil. Add the sifted dry ingredients alternately with the sour cream. Add the raisins. Pour into greased and floured pan. (9 x 12 x 2) Sprinkle the last 1/4 cup of sugar over top of batter in pan. Bake in moderate oven for 30 minutes or so until cake tester inserted in center comes out clean.

Serves: 12 or more depending on how you cut it. Cutting it on a diagonal makes it look like a diamond shape. 


Till Next Time…………………………….

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  1. Looks like a beautiful and delicious cake. I have noted down the recipe. Thank you so much for sharing about it. I'll try this at home today itself.

    Finn Felton
    Kopi Luwak

  2. Thank you Finn, for reading my blog and recipe. I do hope that you try it and enjoy!