1931 'KC' GERMAN Coffee CAKE Recipe
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- Опубліковано 9 лют 2025
- How To Make The 1931 'KC' German Coffee Cake Recipe. Welcome Friends. Welcome to Sunday morning and the old cook book show.
Today we're going to do a recipe out of the 'Cooks Book. this was published in 1931 by the KC Baking Powder company out of Chicago and this is an amazing booklet. The printing is incredible it's very well crafted the the pictures are fantastic, the colour... for something that would have been a giveaway in 1931 in order to promote their business and promote their product, this is incredibly well done.
Ingredients For Cake:
560 mL (2¼ cups) flour
10 mL (2 tsp) baking powder
5 mL (1 tsp) tsp salt
30 mL (2 Tbsp) sugar
30 mL (2 Tbsp) melted butter
1 egg
Milk
Ingredients For Topping
15 mL (1 Tbsp) melted butter
15 mL (1 Tbsp) sugar
5 mL (1 tsp) cinnamon
Method:
Preheat oven to 160ºC (325ºF).
Mix together flour, baking powder, salt, and sugar.
Beat egg into melted butter, add milk to make 1¼ cups.
Stir milk mixture into the flour with the handle of a wooden spoon.
Scrape into a greased 8x8” baking pan, and brush with melted butter.
Sprinkle on a mixture of sugar and cinnamon.
Bake for 25-30 minutes or until a tester comes out clean.
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Ooops! Apparently I set the release date incorrectly for this video... So Sunday has come early.
Glen & Friends Cooking
We will try to forgive you. 😁
I was wondering if it was human error or youtube just released the wrong video.
As long as there is a pizza in the works I'll allow it.
I’m wondering whether the term “German coffee cake” is due to the inspiration being drawn from German/German-American cooking, specifically “Kaffeebrot” (literally “coffee bread”), which seems somewhat similar to this this recipe(?)
Does that mean I don't have to go to work?! YAY!!
In Germany we call this Blitzkuchen (= Flashcake) because it is easy and quick to make when friends come over for coffee
In Sweden we call it blixtkaka.
You Germans sure like your Blitz.
"As a Canadian, I think that's a very interesting statement."
What a wonderfully diplomatic way to put that.
credits itself with the defeat of the kaiser. publishes a german coffee cake recipe.
During WW I german was the second most common language in the US after english. The upper midwest, including the area around Chicago, had millions of immigrants from the Germanies. This very likely was something that many of them might have made at home.
My mother, years ago, gave me a spurtle, a slightly carved stirring stick for stirring thick batters and porridge. It's Scottish and is the same thing as using the other end of a wooden spoon. Terrific kitchen tool. I use it a lot!
Ellen Scott Love my spurtle!
Growing up on the east coast of the US almost half a century ago, a very large percentage of the stand-alone bakeries, which were still quite common then, were owned and operated by German immigrants. I imagine that "German" baked goods were about as authentically German as "Italian" food. Which is to say that old world techniques and sentiments were married with new world ingredients.
I am going to have to make this, because I've been looking for a coffee cake that is like what my family used to buy at Klauser's Bakery, in a small town in New Jersey. Instead of just cinnimon and sugar, though, I'm going full-on crumble. I'll come back let you know if all my pontificating has any credibility. 🙂
maybe, but butter, flour, cinnamon and sugar were hardly new-world exclusive ingredients
how did it go?
Still a common cake in germany, usually half as thick and with way more butter on top under the sugar - makes it much more tasty.
In Germany we have a cake which is almost the same as that - everything except the Cinnamon maybe. It’s called a Blechkuchen which translates as Tin Cake. And yes, you can put apples or plums on the top when you bake it. The coffee association comes from the tradition of having Blechkuchen with coffee.
It's called Blechkuchen because it's baked on a flat metal baking tray (Blech). And perhaps this is the utensil Glen couldn't find.
I love the German plumb cake. That used to be in every German bakery back 40 years ago, huge trays sliced up into squares. Moist plumbs with a lovely sponge base totally awesome.
@@Redhotcook It's still a staple to this day.
I had never seen dough mixed with the "wrong" end of a wooden spoon until seeing the series of "no knead bread with steve" videos. Tried it and it worked nicely despite feeling weird.
I love how simple this is. These days whenever I see the word sift in a recipe, I just grab my wire whisk and whisk it together. Sometimes I wonder if you have the last copy of all these ancient cookbooks in existence and think you should scan them for posterity.
A kitchen utensil that Glen doesn't have?! What is this :O
Ya that was shocking
haha same thought
This was delicious, quick and easy. Very similar to a scone in texture. I recommend adding a teaspoon of vanilla and cinnamon chips are a nice option if you have them. I used brown sugar because I somehow associate it with coffee cake. Thank you!
It’s a scone mix basically just with melted butter ( In UK, Ireland we would use hard butter not melted) but I have to admit that baked in a pan would make it so easy to make , cook & cut and add any fillings or leave open topped with butter and fruit for every day or cream and fresh fruit for a special occasion. Excellent recipe thanks glen.
This is the coffee cake I grew up with. We lived in a community with a large german population in Michigan. My mom liked to top it with brown sugar and cinnamon. Very yummy
As a German I must say: This so much looks like Streuselkuchen. From what I've gathered - wikipedia for instance - the American "coffee cake" is a variation of Streuselkuchen, which means that this "German coffee cake" can be seen as an American interpretation of a traditional German Streuselkuchen for American households.
Glen, a biscuit pan is a 13 x 9, but it's only an inch deep. That's so the tops of the biscuits could rise just above the top of the pan and get an even browning. So the coffee cake that you just made would be a little thinner, and would give you a few more servings, based on a 3 x 3 cut size.
You got it exactly right.
Looks like a dense brioche, yummy
My German grandmother made this regularly in a pie pan. We would add butter and jelly. Good memories.
Love the bag milk shirts, we did the old bag milk back in the 80s but they disappeared in the 90s ish out in Alberta
the difference between a coffeecake and a tea cake (where I come from) is that a coffee cake was eaten in the morning (around eleven-ish), which is 'coffee time' while tea cake would be eaten around four in the afternoon (tea time). Yeah, we're not hobbits with second breakfasts, but we do have such things as coffee time and tea time, complete with an added nibble or two.
Got excited when I saw the booklet because I have that one!
John Kirkwood very often uses the upside down wooden spoon technique for initial mixing of bread dough to bring it all together, before diving in with hands and kneading, etc. Obviously a time-tested technique...
Glad to have KC German coffee cake on Friday 🤗 thanks Chef Glen 👍💐
Good on you for figuring out “inverted spoon.” I would have figured it to be some oddly shaped utensil from the early 20th century.
Same! When he said it I was like, "WTH is an inverted spoon?" Then felt dumb when he turned a spoon around.
This is my Nana's coffee cake and now I can make this thank you is was one her recipe that I couldn't find. Thank you so much💗
I use a recipe that is almost identical for shortcake. I don’t add the cinnamon/sugar topping. When I pull it out of oven I pile on fresh strawberries and then douse it in milk. My friends don’t like it doused but that’s what I grew up on. Simple and delish!
Delightful
I used to make this for my parents at the cottage for breakfast - I would take up the dry ingredients pre mixed and everything else separately. Baked in the oven of a woodstove. It didn't last long. I also made one with a base of an ordinary white cake.
Winner, winner, chicken dinner!
Glen hit the nail on the head - add apple and with the rest of the ingredients you have an Australian apple-cinnamon teacake (basically the cake batter, with sliced apples on top, sprinkled with sigar / cinnamon mix - very nostalgic memories for me, just thinking about it i can almost smell the aroma!)...
Whoa, the bagged milk shirt is actually really nice.
Strawberries or peaches for quick(er) shortcake with whipped cream. I will be making this but barely mixing in cinnamon and sugar in batter to get ribbons on top of the topping.
my mom made this all the time and this is the first cake we learned in home ec
It looks to me like you got it just about right. It appears to be very much like the one my mother used to make.
I would go with the apple . I also have two vintage muffin pans and use them every chance I get and they look cool hanging on the wall 😉👍👍🇺🇸
Love the idea that there’s very little sugar in this
Hej, Glen! Speaking of baking powder manufacturers, The New Zealand firm Edmond's publishes a classic cookery book since around the start of WWI. And since ANZAC day is coming up, and Canadians were there on the beaches of Gallipoli too, you should do ANZAC biscuits from one of the earliest recipes, don't you think? 😃 A quick google-ing (Yes, we Swedes can make verbs from nouns effortlessly😄) shows that at least the third edition of Edmond's Cookery book is available from Project Gutenberg.
Living in Germany since almost 40 years now, but never heard about a German coffee cake.
I wonder if it's like "German Chocolate Cake"?
Could it be inspired by Kaffeebrot?
@@DebatingWombat That's what I immediately thought of when I saw the thumbnail.
That looks fantastic!
Glen you have the sweetest nicest wife. Treat her special.....
I'm sure someone probably already wrote, but the biscuit pan just means a shallow pan that could be used to cook biscuits that had been cut out/shaped. The thought was that it protected the biscuits and because they were in the pan touching, the biscuits would rise better/higher. What you used was fine. It did not mean to use a muffin pan or some decorative shaped pan.
So what is funny to me, my German grandmother gave me instructions for this cake. No recipe. The instructions were that if the batter was too dry you add more milk, too wet add more flour.
The butter was not melted but cold. The flour and sugar were mixed in by your finger tips like a crumble topping on top. Cinnamon would have make that delicious.
Very fond memories of learning to bake with my grandma. Thank you.
"No, no clue" I loved how fast you came out with that quip :) Can tell you two know what you're going to say before you're finished ^_^
It’s simple than I think. Thanks for sharing. I can make it following your direction. ❤️😘👍740
Such coffecakes are pretty common in Austria and Germany, here in Austria you can get them at most grocery stores.
The only difference is, that here it has curdcheese baked into it, to make it more juicy and creamy.
I dont know if thats a modern variation, but it's very delicious.
oooo! I really like the apple idea!
Yummy! This looks dense and hearty looks good I wonder how it would be toasted it’s more like a crumb type cake I guess looks good! 💖
There is actually coffee cake ("Kaffeekuchen") here in Germany. This one is sort of close to that. I'm not familiar with the historical and/or regional context, but Kaffekuchen must have been a staple item at some point, because you can get sealed, ready-made ones in pretty much every grocery store here. It's usually topped with sugar glaze instead of the sugar and cinnamon on this one. Colouring and consistency look similar. The pre-made ones have sort of a weave pattern most of the time. Here's a picture of a "plain" variant, and one with poppy (a fairly popular cake enhancement over here, by the way): www.supermarktcheck.de/img/product/picture/large_29f6bd85b99e8497504ff559a09a1a1c.jpg
Love your haircut by the way!
i'm watching this for the first time on SUNDAY! xD
I'm wondering where is the Germán part in that cake xD
Nice vídeo guys, I have to try this
Sunday came early.
We have a recipe in our family from my German grandmother which is very similiar except we use yeast for the leavening. We just call it Kuchen.
OH DEAR - means you need to make another one for Sunday !!!!
Your bagged milk fascinates me here in California
We had bagged milk in Poland until like 10 years ago... so it isn't THAT uncommon
I think I would like to use my carbquik and top it with a heavier amount of Sukrin gold (low carb brown sugar) and cinnamon for an intense low carb treat. Thanks for the inspiration Glen.
Blitzkuchen!!! I alway sift, it adds air.
My mother used to put fruit filling in the bottom of a pan and cover it with a batter very similar to this and call the result "cobbler."
I have a 1929 Royal baking powdercook book called Any one can bake. they have a recipe for brown or maple sugar biscuts that are made the same way, but they cut the dough out into biscuts then top with butter and sugar.
My mom would always use the spoon trick when every she was baking
Your batter reminded me of Bisquick .mix coffee cakes.
the inverted spoon is how I always mix up a bread dough.
Coffee cake more than likely meant a dessertish type of semi sweet cake or pastry for a coffee get together. Very popular in the 40's and 50's in much of the US.
I’d mix through a can of pie apple and/or a cup of apple sauce too. Then cook for longer.
Where I'm from in the U.S. what I know as a biscuit pan or "tin" is a cylindrical baking pan 8 inches across an about 2 inches deep.
I always knew Glen was living in the future!
Could you soak this cake in a small amount of coffee and then put cream over the top and a dusting of cocoa powder? Sort of like a German Tiramisu? 🤔
Good God that sounds absolutely delicious.
Do it! and report back to us 😁.
I could see adding a crumb topping to this might work
Coffee cake in Chicago is a dry quick cake not generally sweet. Maybe drizzled with nuts or sugar icing. Served with coffee. Generally baked in a shallow round pan or a shallow rectangular baking dish. My mother makes them periodically.
This is a typical American coffee cake to me, very familiar.
Someone say coffee cake? I’m there. ☕️🍰
Where do you get those books??? I wish to find those vintage books as well. Thanks
That's a familiar recipe. Eliminate the egg, sugar and cinnamon; add more milk to make the batter a little thinner (just pourable); stir a little more; and cook in a cast iron skillet. That's the recipe for my grandma's breakfast biscuits. They weren't as fancy as the slow method of making biscuits, but they're quick to make and delicious.
This reminds me of the Bisquick coffee cake. Glen is Bisquick even up in Canada or is that just an American thing?
My grandma made Bisquick coffee cake all the time when I was a child. It's such a fond memory☺
1:55 wow, you just blew my mind in making me realize that ppl did sift their flour because of bugs .... which is quite logic if you think about it ...
Hi, is there a reason why it always resets my subtitle setting on your channel?
I turn it off and it just shows up again after ads.
They're hiding essential stuff and your English is pretty clear.
Is it just my channel? Deep in your UA-cam "Playback and performance" settings there are two checkboxes for "Subtitles and Closed Captions" - you should check what you have enabled.
For strawberry shortcake. maybe? Also, my 1970-era Fanny Farmer cookbook has a recipe for "cottage pudding" which might be somewhat similar.
You two are so cute together, i hope I'll be like that 20 years from now. Maybe also in Canada, who knows :P
That is basically the same recipe that my grandma uses for coffee cake
I'm totally thinking drop scone recipe.
I am german and I can verify that I never have seen or eaten this cake
Cake to the future recipe as follows:
1 delorean stainless steel personal conveyance
1.21 gigawatts electricity
88 miles per hour, may substitute 141 kilometers per hour
13th day of September, Friday
Coffee cake recipe from 1931
I wonder what would happen if you substituted Milk with Starbucks Mocha Coffee Milk?
My take on the "German" in your recipe: Born close to Cologne, Germany I can confirm the sweat bit of my childhood consisted mainly of sugar and cinnamon (and sometimes sugar beet syrup) sweetening. My mom put it on top of any apple pancake, on plum cake or on top of rice pudding. You even got zwieback coated with sugar and cinnamon icing. Sugar beet syrup as a sweetener on pancakes would be more popular in the Netherlands (even/especially on a ham & cheese pancake), around the corner. Be warned, the "German pancake" videos you find on YTB are not how we did it. For example I have never seen somebody put the apple into the pan before the dough, or finish the pancake in the oven. ATB, Norbert
I have a cast iron biscuit pan. It has 11 cups for biscuits.
Surely inverted spoon means with the concave side down... Not using the handle?
Nope - means to use the handle.
We need your face on a shirt...I'd buy that....everyone would buy that.
I lived in Argentina for a while and they also had bagged milk. We used the same pitchers to hold the bags as well. Never understood why this never caught on in the US.
Of course when you say biscuit we in the UK would say scone.
It looks like something ive had before, and that recipe had apple on top and was from germany
Did coffee cake originate in Germany?
You're on Sunday already? I know there is a time difference between Europe and Canada, but… 😜
My time machine is in the shop for repairs.
I really like the bag of milk.
I would love to have that option here in the States.
I googled "biscuit pan 1931" and it looked like a really shallow cupcake pan
For a split second @5:33 I thought Glen was rocking them maroon pants and pink long sleeve, was disappointed when the camera cut
In all honesty cooking it in muffin tins would have worked well. Im confused as to why you went cake pan. Is it a Canadian thing?
2:21 The hole in your bag of milk looks awfully large. I have always cut a much smaller hole... was raised with a small one and I have stuck with it. But I think my mother in law goes for the larger hole. I always thought the small hole was normal, but now I am curious... any other Canadians that might be reading this, how big do you cut the hole in your milk bag?
Such a Canadian question!
Not a Canadian but in Portugal we used to also have bagged milk. We cut two holes. A small one in one ear and the other the size of a pinky finger tip.
Its a war time food. Inexpensive is the key factor.
I was confused by your use of the word Biscuit. Then I realised North America uses the word Biscuit to mean something like a Scone.
North American biscuits usually don't have a sweetener and should be light and fluffy. Some are made with milk, some cream and some are made with buttermilk. They are usually served with breakfast or brunch. Hot out of the oven with butter and or jam. Yum!
@@tommihommi1 Do you have a recipe? I would like very much to try it. All the ones I have found have been much more dry, sweet and heavy. Not complaining. I love them! Especially orange cranberry scones.
Here in the UK a biscuit is a similar to a cookie, but not exactly the same. A biscuit is usually drier and crispier, perfect for dunking in tea. A cookie here in UK tends to be a bit softer and chewer. But you could argue that a cookie is a type of biscuit. 🍪
@@juneday1605 use this recipe, just remove the sugar, cinnamon, and egg. Add more milk until the batter can just be poured.
@@roberthunter5059 Thank you.
Very similar to original bisquick coffee cake....but less sweet
Funny, when you said an inverted spoon, I thought you meant with the back of the spoon up instead of the hollow????