Coffee Cake
From The royal baker and pastry cook, 1902
Break in squares and serve hot.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1377Calories
41 gProtein
273 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories1377 kcal
Protein41 g
Carbohydrates273 g
Fiber2.3 g
Sugars33 g
Total Fat36 g
Saturated Fat3.9 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol129 mg
Sodium1951 mg
Potassium645 mg
Calcium622 mg
Iron18 mg
Magnesium103 mg
Phosphorus945 mg
Zinc3.1 mg
Copper0.6 mg
Manganese2.4 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A102 mcg
Vitamin E0.3 mg
Vitamin K0.9 mcg
Vitamin B60.3 mg
Vitamin B120.8 mcg
Thiamin (B1)2.9 mg
Riboflavin (B2)1.7 mg
Niacin (B3)22 mg
Folate506 mcg
Choline106 mg
Caffeine0 mg
Water172 g
As published
This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 39. The excerpt below is the record exactly as published.
Coffee Cake. — Mix 1 pint flour, % teaspoon salt, 1 heaping teaspoon Royal Baking Powder, 2 tablespoons sugar. Rub in 2 tablespoons butter. Beat 2 eggs, add Mi cup milk, add more milk if necessary to mix to soft dough. Roll out 1 inch thick, sprinkle with 1 cup chopped dates, almonds, figs, mixed together. Roll little thinner, sprinkle -with granulated sugar. Lay on greased shallow pan, bake in hot oven. Break in squares, seiwe hot. Tea Cakes. — 3 cups flour, Ufa teaspoons Royal Baking Powder, ^ teaspoon salt, % cup sugar, 3 tablespoons butter, 1 teaspoon cara- way-seeds, milk to mix to soft biscuit-dough. Roll out Mi inch thick, cut in circles, and bake in flat pan in hot ovcu. Strudel Cakes. — Mix 1 quart flour, 1 tea- spoon salt, 1 tablespoon sugar, 2 teaspoons Royal Baking Powder. Rub in 4 tablespoons butter, mix to soft dough with milk, roll out Mi inch thick. Have ready mixed 1 cup chopped almonds, Mi pound seedless raisins, Mi^ cup grated maple sugar. Cut dough in 2 pieces. On 1 piece spread nut mixture, cover with other piece, roll together with pin. Cut in 4- inch squares, brush tops with milk, sprinkle with maple sugar, bake in quick oven. Bath Buns. — Mix and sift 1 quart flour, 2 teaspoons Royal Baking I’owder, Mi teaspoon salt, % cup sugar, 1 teaspoon powdered cinna- mon. Add grated rind 1 lemon. Mi cup chopped citron. Rub in Mi cup butter. Beat 6 egg yolks, add % cup milk, and mix all to soft dough, adding more milk if needed. Mold with the hands in round buns. Place 1 inch apart on greased pans. Brush with milk, sprinkle with chopped citron, and bake in quick oven. Cinnamon Buns. — Sift together 1 pint flour, 1 tablespoon sugar. Mi teaspoon salt
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