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Dessert

Raised Coffee Cake

A yeast-leavened cake made with milk, eggs, sugar, butter, flour, and topped with sugar, cinnamon, and almonds.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Cinnamon and almond match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,514 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Raised Coffee Cake

Ingredients

Directions

Make the batter

  1. Soak the yeast in ½ cup of warm milk for 10 minutes.

  2. Add 2 cups of warm milk and enough flour to make a thick batter.

  3. Let the batter rise.

  4. Add the remaining ingredients.

  5. Stir well, adding flour until the batter drops from the spoon.

  6. Beat thoroughly.

Top and bake

  1. Spread the batter about ¾ inch thick on buttered baking tins.

  2. When the batter is light, brush with melted butter.

  3. Sprinkle sugar and cinnamon.

  4. Strew almonds on top.

  5. Bake until light 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. Cinnamon + almondtop 1% of all pairs
    Smell alikestrong
    Cooked together3,514 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Flour + almondtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Yeast
Produces gas as it ferments, making the batter rise and become light.
Flour
Forms the gluten network that gives the batter its structure and body.
Eggs
Add structure and richness as they set during baking.
Milk
Hydrates the flour and yeast and keeps the batter moist.
Butter
Adds fat for tenderness and richness, and browns the top.
Sugar
Adds sweetness and helps the top brown during baking.

The step that matters

Stir well, adding flour until the batter drops from the spoon.. The batter must be thick enough to hold its shape and trap the gas from the yeast. Too little flour leaves a runny batter that cannot rise well, while too much makes the cake dense and dry.

“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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