It’s Day 32 of Stay-at-Home and I’m questioning the universe. Mysteries surround me and I ponder on the meaning of life and wonder on the why why why …
Why is there no coffee in coffeecake?
I visit the oracle of the internet (sorry Larry Ellison, but that’d be Google) and it tells me
Coffee cake—also referred to as gugelhupf or kaffekuchen—evolved from other sweet dishes from Vienna. In the 17th century, Northern/Central Europeans are thought to have come up with the idea of eating sweet cakes while drinking coffee.
But questions answered only beget more questions.
When does a cake stop being a cake and become a coffee cake? Is coffee cake a more evolved cake or is it a devolution of cake? Was there ever cake before coffee?
Whatever the answers, here’s a recipe for a surprisingly good coffee cake, derived from King Arthur Flour’s Favorite
Sour Cream Yogurt Coffee Cake
1 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp Salt
2 tsp Vanilla
Lots of chopped Walnuts
Prepare a 8 inch bundt pan or 9″x9″ pan and pre-heat oven to 350F
Cream together butter, sugar, eggs and vanilla.
Mix together dry ingredients. Fold flour mixture with creamed butter, alternating flour and yogurt until well mixed.
Spoon half of the batter into a prepared pan, sprinkle with half of the streusel and cover with remaining batter. Sprinkle remaining streusel on top.
Bake at 350F for 30 to 40 minutes.
From Abyss of Nothing-to-Write-About in Toronto, Canada.