Light Coffee Cake

Ingredients

• one pound of flour
• three-quarters of a pound of butter
• seven ounces of sugar
• eight eggs
• two pieces of compressed yeast
• a few currents
• citron
• lemon rind

Method

1. 1

   Sift flour, cream butter, add sugar, eggs, and yeast dissolved in milk.

2. 2

   Add currants, citron, and lemon rind.

3. 3

   Pour into a mold, let it raise, and bake.

As published

This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 27. The excerpt below is the record exactly as published.

LIGHT COFFEE CAKE. Sift one pound of flour, beat to a cream three-quarters of a pound of flour; add seven ounces of sugar, eight eggs and two pieces of compressed yeast dissolved in hike warm milk, a few currents, citron, and lemon rind; add flour last; pour into a cake mould and let it raise and bake. STREUSEL COFFEE CAKE. Make dough of two pounds of flour, set the sponge with two pieces of yeast cake; when raised, add six eggs, eight ounces of sugar, three-quarters of a pound of melted butter, flavor, roll out and put in flat pans; when raised, [75] put on top the streusel; made of two ounces of butter, two ounces of sugar, three ounces of flour, a teaspoonful of cinnamon; rub together and spread on the cake and bake. APPLE CAKE. Fresh apples, cherries, peaches, grapes, etc., can be layed on top of flat coffee cake; pour over a custard and bake. ROLL COFFEE CAKE. Make a dough of one and one-quarter pounds of flour, three-quarters of a pound of butter

Cook this with the app: pantry check, scaling, and the assistant.