This Raised Coffee Cake recipe is a traditional yeast-based sweet bread, often served as a breakfast or brunch treat. Unlike quick coffee cakes, which rely on baking powder or soda, this version uses yeast for a light, airy texture with a tender crumb. Such cakes were common in early to mid-20th century kitchens, bridging the line between sweet bread and cake. They were typically flavored with extracts and sometimes topped with streusel or nuts, making them a cherished morning or afternoon delight with coffee. The recipe represents an old-fashioned, comforting bake, simple ingredients combined to create a fragrant, fluffy cake that invites nostalgic warmth to the table.
Ingredients
- ¼ cup sugar
- 2 eggs
- 1 tbsp shortening
- ½ tsp salt (inferred from standard baking ratios)
- 1 yeast cake (or 1 packet active dry yeast, 2 ¼ tsp dissolved in 2 tbsp warm water with 1 tsp sugar)
- ½ cup milk (lukewarm)
- ½ cup water (lukewarm)
- 1 tsp lemon extract
- 4 cups flour
Instructions
Step 1: Prepare Yeast
- Dissolve yeast cake (or dry yeast) in a little warm water with 1 tsp sugar. Let sit until foamy, about 5–10 minutes.
Step 2: Mix Wet Ingredients
- In a large bowl, beat eggs with sugar until smooth. Add shortening and salt, mixing well.
Step 3: Add Liquids
- Stir in the lukewarm milk and water, then add the yeast mixture and lemon extract. Mix until combined.
Step 4: Add Flour
- Gradually stir in flour, 1 cup at a time, until a soft dough forms.
Step 5: Knead
- Turn dough onto a lightly floured surface. Knead for 8–10 minutes until smooth and elastic.
Step 6: First Rise
- Place dough in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.
Step 7: Shape & Second Rise
- Punch down dough. Shape into a round or place into a greased baking pan. Cover and let rise again until puffy, 30 minutes.
Step 8: Bake
- Bake at 350°F (175°C) for 30–35 minutes until golden brown and cooked through.
Step 9: Serve
- Cool slightly before slicing. Best enjoyed warm with coffee.
Tips
- Allow the dough to rise until doubled in size for the best light texture.
- If using active dry yeast instead of a yeast cake, substitute with one packet (about 2¼ teaspoons).
- Add a simple cinnamon-sugar crumb topping for a classic coffee cake finish.
- A light lemon or vanilla extract can be added for subtle flavor (the card suggests extract).
- Bake in a greased 9×13-inch pan or two round pans for flexibility in serving.
- Brush the warm cake lightly with melted butter for extra tenderness.
- Add raisins or a streusel swirl for variation.
- If dough is sticky, add flour 1 tablespoon at a time, avoid adding too much to keep it tender.
- Let ingredients come to lukewarm room temperature to avoid shocking the yeast.
Nutrition
Calories: 220kcalCarbohydrates: 38gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 40mgSodium: 120mgPotassium: 70mgFiber: 1gSugar: 5gVitamin A: 60IUCalcium: 25mgIron: 2mg
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