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Dessert

Coffee Cake

A moist cake made with butter, brown sugar, raisins, currants, molasses, coffee, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Raisin and clove are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 4,070 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Coffee Cake

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare the batter

  1. Preheat the oven to 350°F (175°C).

  2. Cream the butter and brown sugar together until light and fluffy.

  3. Add the egg and mix well.

  4. Stir in the molasses and strong coffee.

  5. Fold in the raisins, currants, and citron.

  6. In a separate bowl, combine the flour, baking powder, and cloves.

  7. Gradually add the dry ingredients to the wet mixture until well combined.

Bake

  1. Pour the batter into a greased baking pan.

  2. Bake for 45-60 minutes or until a toothpick comes out clean.

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.

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. Raisin + clovetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,070 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Raisin + curranttop 10% of all pairs
    Smell alikelow
    Cooked together6,180 recipes

    Shared aroma: gamma-nonanolactone (coconut, creamy).

  3. Sugar + molassestop 11% of all pairs
    Smell alikemoderate
    Cooked together9,225 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Raisin + molassestop 12% of all pairs
    Smell alikelow
    Cooked together3,577 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Sugar + raisintop 13% of all pairs
    Smell alikemoderate
    Cooked together12,481 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

What each ingredient does

Butter
Creamed with sugar to trap air and add richness and tender texture.
Brown sugar
Adds sweetness and moisture, and its molasses notes deepen the flavour.
Flour
Provides the structure that holds the cake together as it bakes.
Molasses
Adds moisture, dark colour and a rich, slightly bitter sweetness.
Baking powder
Releases gas during baking so the cake rises and becomes light.
Egg
Binds the batter and adds structure and richness.

The step that matters

Gradually add the dry ingredients to the wet mixture. Adding flour in portions and mixing only until combined keeps gluten development limited, so the cake stays tender instead of tough.

Swap the currant

How well each one fits the dish's main ingredients (butter, sugar, raisin, molasses, coffee, egg, clove):

  1. Vanillafits better
  2. Figfits better
  3. Applefits better
  4. Currantthe original

Fit is the average pairing score against butter, sugar, raisin, molasses, coffee, egg, clove. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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