Why it works: Cinnamon and nutmeg 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 ↓
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
Preheat your oven to 350°F (175°C).
In a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the coffee and molasses.
Dissolve the baking soda in the molasses mixture.
Add the cloves, cinnamon, nutmeg, raisins, and figs, mixing well.
Gradually add flour until the batter thickens to your desired consistency.
Bake
Pour the batter into a greased baking pan and bake for about 30-40 minutes, or until a toothpick comes out clean.
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.
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Cinnamon + nutmegtop 1% of all pairsSmell alikestrongCooked together11,917 recipes
Shared aroma: estragole (anise, licorice).
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Clove + cinnamontop 1% of all pairsSmell alikestrongCooked together14,189 recipes
Shared aroma: ethyl cinnamate (sweet, balsamic).
-
Clove + nutmegtop 1% of all pairsSmell alikestrongCooked together8,686 recipes
Shared aroma: estragole (anise, licorice).
-
Sugar + cinnamontop 10% of all pairsSmell alikelowCooked together30,779 recipes
Shared aroma: guaiacol (smoky, sweet).
-
Coffee + cinnamontop 10% of all pairsSmell alikemoderateCooked together895 recipes
Shared aroma: 4-methoxybenzaldehyde (sweet, anise).
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
- Butter
- Creams with sugar to trap air and add richness and tenderness to the crumb.
- Eggs
- Bind the batter and add structure as the cake sets in the oven.
- Baking soda
- Reacts with the acidic molasses to produce gas that helps the cake rise.
- Molasses
- Adds moisture, dark color, and a deep sweetness with a slight acidity.
- Flour
- Provides the structure that sets the cake as it bakes.
- Raisins
- Add chewy texture and concentrated sweetness throughout the cake.
The step that matters
Dissolving the baking soda in the molasses mixture. Baking soda needs an acidic partner and even distribution to react well. Mixing it thoroughly into the molasses before adding dry ingredients spreads the leavening evenly so the cake rises uniformly instead of forming dense or uneven patches.
Swap the clove
How well each one fits the dish's main ingredients (butter, sugar, egg, coffee, molasses, cinnamon, nutmeg):
- Clovethe original
- Allspicefits about as well
- Cardamomfits about as well
- Gingerfits less well
Fit is the average pairing score against butter, sugar, egg, coffee, molasses, cinnamon, nutmeg. 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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