Kruimel Koek

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

1. Flour + raisintop 1% of all pairs
   Smell alikestrong
   Cooked together9,075 recipes

   Shared aroma: isobutyraldehyde (malty, green).

2. Raisin + cinnamontop 1% of all pairs
   Smell alikemoderate
   Cooked together5,390 recipes

   Shared aroma: 1-octen-3-ol (mushroom, earthy).

3. Flour + cinnamontop 9% of all pairs
   Smell alikemoderate
   Cooked together17,341 recipes

   Shared aroma: isobutyraldehyde (malty, green).

4. Milk + cinnamontop 10% of all pairs
   Smell alikemoderate
   Cooked together12,655 recipes

   Shared aroma: cuminaldehyde (Spicy, cumin).

5. Sugar + cinnamontop 10% of all pairs
   Smell alikelow
   Cooked together30,779 recipes

   Shared aroma: guaiacol (smoky, sweet).

Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour

Provides the structure that holds the cake together as it bakes.

Baking soda

Reacts with the sour milk to produce gas that lifts the batter.

Shortening

Creaming with sugar traps air and tenderizes the crumb with fat.

Brown sugar

Adds moisture and molasses flavour and helps the crumb stay soft.

Thick sour milk

Its acidity activates the baking soda and adds tenderness.

Egg

Binds the batter and adds structure and richness.

The step that matters