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German Coffee Cake

From an old cookbook · modernised transcription
By Tracy, Suzanne. [from old catalog] · From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

German Coffee Cake

Ingredients

Directions

  1. One and one-half yeast cakes. One teaspoonful of salt.

  2. Three tablespoonfuls of sugar, Three tablespoonfuls of butter.

  3. Cover the yeast with cold water ; beat the eggs until light ; heat the milk scalding hot; pour the hot milk over the beaten egg; add the sugar and salt and allow it to stand until cool (about 80 degrees) ; add the yeast, and flour enough to make a soft dough ; turn out on a well-floured bread board and knead until smooth ; put into a buttered bowl ; cover and let rise three hours, or until light ; soften the butter and mix it thoroughly into the dough; allow it to rise again for two hours; roll into a sheet one inch in thickness and put into a buttered pan; spread with melted butter; dredge with sugar and cinnamon and let rise one hour; bake in a moderate oven thirty-five minutes.

  4. Take a piece of coffee-cake dough; shape into round buns; place half an inch apart on a buttered pan; brush the top with melted butter; let rise one hour and bake in a moderate oven.

Nutrition, whole recipe (rough)

839Calories
28 gProtein
26 gFat
122 gCarbs

Counts 7 of 8 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Cinnamon1 tsp ground (2.6g)6
Salt1 tsp (6g)0
Cakenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Tracy, Suzanne. [from old catalog]. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

    Shared aroma: guaiacol (smoky, sweet).

  4. Coffee + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together895 recipes

    Shared aroma: 4-methoxybenzaldehyde (sweet, anise).

  5. Milk + coffeetop 10% of all pairs
    Smell alikemoderate
    Cooked together2,202 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

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

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