This is another recipe from my Mother’s personal recipe book. Again, she has been making this recipe for as long as I can remember. She often makes them in multiples and hands them out to us kids. If she is heading
somewhere for a visit usually one of these cakes will accompany her as a hostess gift.
Cakes have existed since biblical times, usually made from honey or dates and fruits. The French later developed “galettes", small round flat cakes. In medieval times, fruitcakes became the rage enjoyed around Christmas time. Danish sweets and rolls meant to accompany a coffee or tea followed which eventually led to the coffee cake.
Around the 17th century in Europe, it became custom to enjoy a sweet and yeast type bread when drinking coffee. Later the French, German, Dutch, and Scandinavian immigrants brought over the “coffee cake” to America as a breakfast bread recipe.
By 1875, coffee cakes became popular in America. Recipes appeared with brown sugar, streusel, cinnamon butter, sugar and spices, resembling the coffee cake we know today.
The hole in the center is a relatively new innovation, made popular in the 1950’s. The bundt pan was invented to allow heavier batters to get cooked all the way through.
There are many combinations of coffee cakes; this one is my Mom’s and our favourite. Hope you enjoy it.
Mom’s Coffee Cake Supreme
2/3 cup butter, 1 cup of sugar, 2 eggs, 1 cup of sour milk (create sour milk by adding 1 tbsp of vinegar to the milk), 1 tsp of vanilla
Combine 2 cups of flour, 1 tsp of baking powder, 1 tsp baking soda, and ¼ tsp salt
Add the cream mixture to dry ingredients.
Place ½ the batter mixture into a greased pan.
Combine ¼-cup brown sugar, ½ tsp cinnamon, and ½-cup raisins
Add half the topping to the top of batter; spread the rest of the batter and the remaining of the topping.
Bake at 300F for 45 minutes.