American WWll Coffee Cake
Did you know that coffee cakes were brought to America by European immigrants, and became a popular breakfast or brunch item served alongside coffee? American coffee cakes typically have a softer texture compared to their European counterparts and are often topped with streusel or icing.
During World War II (1939 – 1945), America was experiencing significant economic changes, including the impact of the war. Food rationing and shortages influenced baking practices, leading to adaptations in recipes to accommodate the availability of ingredients. Coffee cakes during this time often featured simple, pantry-staple ingredients.
These cakes were a way for families to enjoy a comforting and affordable treat during a time of hardship and uncertainty. Baking at home also fostered a sense of community and resourcefulness, as neighbors shared recipes and swapped tips for making the most of limited ingredients they had on hand.
My great-grandmother, Marjorie, had a recipe from that time period. I found it in one of my grandmother’s cookbooks and made some changes, such as adding cinnamon and crushed walnuts to the original. If you'd like to try an old-fashioned technique, you can purchase heavy cream and whip it until it separates into butter and buttermilk for this recipe!
Next time you bake this coffee cake, you can share with your guests that this dish dates back to WWII.
Baking Tip: Wait until cake is fully cooled before adding the glaze topping. If it’s still warm, the glaze can melt or become too runny, not adhering properly to the surface and appear messy.
Ingredients:
400 g (2 cups) packed brown sugar
240 g (2 cups) flour
6 g (1 tsp) salt
5 g (2 tsp) cinnamon
7 g (1 1/2 tsp) baking powder
240 g (2 cups) chopped walnuts
240 ml (1 cup) buttermilk
2 eggs
5 ml (1 tsp) vanilla extract
4 tbsp (1/4 cup) butter - melted for cake batter
4 tbsp (1/4 cup) butter - room temperature for strudel topping
Glaze:
160 g (1 1/3 cup) powdered sugar
30 ml (2 tbsp) water
5 ml (1 tsp) vanilla extract
Note: If you want to stay true to the original recipe, omit walnuts as well as cinnamon and add 1 tsp of your favorite soda.
Directions:
Preheat the oven to 350°F (175°C). Lightly spray 9x12-inch pan or two 8x8-inch pans with canola oil or rub down with Crisco. Line the bottom of the pans with parchment paper.
In a large mixing bowl, combine: brown sugar, flour, salt, baking powder, cinnamon and walnuts. Set aside 1 cup of this mixture to use for the streusel topping.
In a medium-sized bowl, whisk together until smooth: buttermilk, eggs, vanilla extract, 1/4 cup of melted butter.
Pour the wet ingredients into the dry ingredients and use a spatula to mix until no pockets of dry mix remain. Spread the batter evenly into the prepared pan(s).
For the streusel topping, add 1/4 cup of room temperature butter to the dry mixture set aside earlier. Incorporate the butter by pinching your fingertips together until all large clumps of butter are dispersed evenly into the mixture. Lightly sprinkle this streusel mixture over the cake batter.
Bake in the preheated oven for 30-35 minutes, or until a toothpick comes out clean when inserted in the center.
Let the cake cool on fully on baking rack before adding the optional glaze. Add fruit garnish if desired.
Optional glaze: Whisk together powdered sugar, water, and vanilla extract until smooth and no longer grainy. (If needed, add more water to make the glaze runnier or more powdered sugar to thicken it.) Place the glaze in a small ziplock baggie, cut off one corner, and drizzle over the cake.
““With rationing, every ingredient counts; baking becomes an act of creativity and ingenuity.”