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Dessert

Gekman Coffee Cake

A yeast‑leavened cake with raisins, butter, sugar, and spices, topped with egg and cinnamon sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Nutmeg and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 11,917 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Gekman 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.

Make the dough

  1. Dissolve the yeast in warm milk in a large bowl.

  2. Stir this mixture into the center of the flour in a pan.

  3. Once the mixture is light, add the butter, sugar, raisins, lemon zest, nutmeg, cinnamon, and additional flour.

Shape and bake

  1. Transfer the batter into greased dripping pans or a shortcake pan.

  2. Let the batter rise until doubled in size.

  3. Brush the top with the beaten egg and sprinkle with sugar and cinnamon.

  4. Bake at 350°F (175°C) until golden brown.

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. Nutmeg + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together11,917 recipes

    Shared aroma: estragole (anise, licorice).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  4. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

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

  5. Raisin + nutmegtop 6% of all pairs
    Smell alikemoderate
    Cooked together5,377 recipes

    Shared aroma: alpha-terpineol (lilac, floral).

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

What each ingredient does

Yeast
Ferments the dough so it becomes light and rises.
All-purpose flour
Forms the structure of the dough.
Butter
Adds fat for tenderness and richness.
Sugar
Adds sweetness and helps browning in the oven.
Beaten egg
Gives the topping a glossy, browned finish.

The step that matters

Let the batter rise until doubled in size. Yeast needs enough time to produce gas that leavens the dough. Under-proofed dough stays dense, while over-proofed dough may collapse in the oven.

Swap the lemon

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

  1. Vanillafits better
  2. Figfits better
  3. Coconutfits about as well
  4. Lemonthe original

Fit is the average pairing score against milk, flour, butter, sugar, raisin, nutmeg, 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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