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Dessert

German Coffee Cake

A yeasted batter cake flavored with lemon rind, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Lemon and cinnamon match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,950 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

German Coffee Cake

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Make the dough

  1. Dissolve the yeast cake in warm water.

  2. Add the dissolved yeast to the scalded and cooled milk, then mix in enough flour to make a stiff batter.

  3. Let the batter rise until light and bubbly.

  4. Stir in melted butter, sugar, coarse sea salt, beaten egg, and lemon rind, then add more flour to make a stiff batter.

  5. Beat well and let rise until doubled in bulk.

Shape and bake

  1. Spread the batter in a dripping pan, cover, and let rise again.

  2. When risen, brush the top with beaten egg and dust with a mixture of sugar and cinnamon.

  3. Bake in a hot oven at 400°F (200°C) for twenty minutes.

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. Lemon + cinnamontop 7% of all pairs
    Smell alikestrong
    Cooked together7,950 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

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

  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

Yeast cake
Ferments the batter, producing gas that makes it rise and become light and bubbly.
Flour
Provides the structure that holds the stiff batter and the gas bubbles together.
Egg
Adds richness and structure, and the brushed egg helps the top brown.
Butter
Adds fat for a tender crumb and rich flavor.
Sugar
Adds sweetness and helps the top brown during baking.
Milk
Adds moisture and softness to the dough and supports fermentation.

The step that matters

Letting the batter rise until doubled in bulk. Yeast needs time to produce enough gas for a light texture. Rising too short leaves the cake dense, while over-proofing can cause it to collapse or turn coarse in the oven.

Swap the lemon

How well each one fits the dish's main ingredients (milk, flour, butter, sugar, egg, cinnamon):

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits better
  4. Lemonthe original

Fit is the average pairing score against milk, flour, butter, sugar, egg, cinnamon. 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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