Blueberry Coffee Cake Recipe {Moist} (2024)

FAQs

How do you keep coffee cake moist? ›

Melted butter is key for moist coffee cake, but this dessert tends to get drier over time. If you want to prevent coffee cake from getting stale for as long as possible, storing it in an airtight Tupperware is your best bet.

Stir vanilla or almond extract into a coffee-scented batter or mix ground spices in with the dry ingredients. Or simmer equal amounts of brewed coffee and sugar together to make a coffee syrup. You can also infuse hot coffee with spices or dissolve instant in vanilla rather than water for an extra flavour hit.

coffee cake: what's the difference? Technically, “buckle” is a cake made with fruit added to the batter and topped with streusel. And coffee cake? It's any cake-like baked good that's intended to be served with coffee (or the hot drink of your choice).

History. American Coffee cake—also referred to as gugelhupf or Austrian German: 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.

A dry cake is usually the result of one of the following pitfalls: using the wrong ingredients, making mistakes while measuring or mixing the batter, or baking the cake too long or at too high a temperature. Once you understand which common cake-baking blunders to avoid, you'll know how to bake a moist cake every time.

If you were to use exclusively oil, the cake would turn out much denser than you may have intended. If you're unsure, it's safest to use a 50/50 combination of butter and oil instead of replacing the butter completely.

Basically, it's a case of not looking at coffee exclusively as a dry ingredient - try adding it to your cake mix in its liquid form. And don't be afraid to keep it nice and punchy, as the rest of the ingredients will dilute the flavor significantly.

We recommend dissolving 2-3 tablespoons of instant coffee in 1 tablespoon of hot water. Then add this mixture to the batter along with the other ingredients. This method will give the cake a stronger coffee flavor and a richer color.

Buy freshly roasted beans. Coffee only has 2-3 weeks of peak freshness before the flavor begins to decline pretty quickly. Beans that sit on the shelf of grocery stores, are usually 2-3 months old… so skip the coffee aisle and buy directly from a roaster who roasts to order.

Coffee cake, or kaffekuchen, is a single layer cake with a sweet, cinnamon-infused flavor and streusel top made from flour, butter, and sugar. Streusel can also be layered inside of the cake like a filling. Fruit variations are prevalent, with blueberry being the most common.

What is in a Bakers Treat coffee cake? ›

Sugar, enriched flour (bleached wheat flour, malted barley flour, niacin, ferrous sulfate or reduced iron, thiamine mononitrate, riboflavin, folic acid), water, soybean oil, brown sugar, corn syrup, butter (cream, salt), contains 2% or less: modified cornstarch, glycerin, egg, cinnamon, tallow, palm oil, salt, natural ...

Lane cake, also known as prize cake or Alabama Lane cake, is a bourbon-laced baked cake traditional in the American South. It was invented or popularized by Emma Rylander Lane (1856-1904), a native and long-time resident of Americus, Georgia, who developed the recipe while living in Clayton, Alabama, in the 1890s.

It wasn't until 1763 before coffee cake was first mentioned, though technically even then by another name, the German “gugelhupf”.

Easy Coffee Cake Serving Suggestions

Pair it with something savory, like a frittata or scrambled eggs, and fresh fruit.

Coffee cake wasn't invented by anyone in particular but actually evolved from classic vanilla cake, which dates back to biblical times. The first versions of coffee cake were baked by the Danish in the 17the century.

Coffee cakes will keep at room temp for a day or so (why would it last that long?), and will have more flavor than ones from the fridge. Refridgeration increases the rate of starch retrogradation (staling) by up to 7 times. Rich breads (cakes) fare better than lean ones (French), but still, it's sub-optimal.

So if you chill your cake layers, frost them in a cool room. If you freeze an entire cake, put it in the fridge for 24 hours to defrost before moving it to a cool room. The second way to avoid condensation on cakes is to wrap cakes in plastic before chilling in the fridge or freezer.

You can store this cake in an airtight container at room temperature for 2-3 days, or up to a week in the fridge.

Place a steamer into a large pot on the stove and fill with water until it ALMOST reaches the base of the steamer. Bring the water to a steady simmer and carefully place in the cake. Turn off the heat and leave the cake in the pot with the lid on for 10 minutes or so until the cake has softened and is as good as new.