Why is my coffee cake tough?

Toughness in cakes is caused by over-mixing, or the wrong type of flour . Solution: Mix your cake according to the recipe. There is a function to the order in which ingredients are added to create the right texture.

What makes something a coffee cake?

Despite its name, coffee cake doesn't typically contain coffee. Instead, it's a sweet, often spiced, cake that pairs perfectly with a cup of coffee . It comes in a variety of flavors, from classic cinnamon streusel to more adventurous combinations like apple custard or pecan praline.

What makes a cake more tender?

Buttermilk is an acidic ingredient, which helps break down the gluten in your baking and creates a more tender cake.

What makes a cake moist and fluffy?

Adding a tablespoon or two of sour cream to your cake batter can help make it more moist. Sour cream's creamy and light texture can help keep your cake from becoming dense and dry. Sour Cream Coffee Cake is a great example of how sour cream can enhance the flavor, texture and moisture of a cake.

How to keep coffee cake moist?

Melted butter is key for moist coffee cake, but this dessert tends to get drier over time. If you want to prevent coffee cake from getting stale for as long as possible, storing it in an airtight Tupperware is your best bet.

What is in a Bakers Treat coffee cake?

Sugar, enriched flour (bleached wheat flour, malted barley flour, niacin, ferrous sulfate or reduced iron, thiamine mononitrate, riboflavin, folic acid), water, soybean oil, brown sugar, corn syrup, butter (cream, salt), contains 2% or less: modified cornstarch, glycerin, egg, cinnamon, tallow, palm oil, salt, natural ...

Why is my coffee cake chewy?

Overmixing. Overworking the batter, especially if it contains gluten , will result in a tough, chewy cake. You'll often see the instructions, “mix until just combined,” in cake recipes. This means to stop mixing as soon as you see that all ingredients are evenly incorporated.

Why did my cake come out tough?

Don't Overmix Your Batter The culprit behind what makes a cake tough could be overmixing your flour. Flour is the foundation of baked recipes because it provides structure. When combined with liquid and after mixing, flour's protein (gluten) begins to develop.

Why is my cake tough and chewy?

Over mixing cake batter can result in a heavy, closed rubbery texture . Over mixing acts on the gluten in flour and will make cakes hard instead of the lovely soft spongy texture we associate with a good cake.

How do you fix a tough cake?

Soak your cake in milk While you can simply brush on a few tablespoons of milk to the top of your dry cake, for a truly indulgent finish, follow recipes like this tres leches cake — it makes use of whole milk, condensed milk, and evaporated milk for a truly moist end result.

Swedish Coffee Cake Recipe - Food.com (2024)

Submitted by Engrossed

"Editing per my Grandmother to get the story right: This cake recipe was passed down to my great Grandmother Helen from my Swedish great great Grandmother Maria. It is over 100 years old...possibly 150 or more! Some of my Swedish relatives started the famous Svenhards bakery here in California. They no longer own it but their original packages have my great great Aunt Tilda's (Maria's sister) photo on them! *My Grandmother also says to please beat the egg whites...they make the cake lighter and fluffier."

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photo by Baby Kato

Ready In:: 55mins
Ingredients:: 15
Serves:: 12

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ingredients

Cake
¹⁄₄ lb butter, softened (1 stick)
1 ¹⁄₂ cups sugar
2 egg yolks
2 ¹⁄₂ cups flour
3 teaspoons baking powder
1 dash salt
1 cup milk
1 teaspoon vanilla
1 lemon, juice and zest of (My Grandmother says to only squeeze the juice out of half a lemon and only use a few pinches of zest)
2 egg whites, stiffly beaten
Crumb topping
1 cup flour
³⁄₄ cup light brown sugar
1 teaspoon ground cinnamon
¹⁄₄ teaspoon ground nutmeg
¹⁄₄ lb butter, softened (1 stick)

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directions

Cake:
Preheat oven to 350 degrees Fahrenheit.
Cream together butter and sugar, add egg yolks gradually.
Sift the flour, baking powder and salt into the batter. Stir.
Add milk, vanilla, lemon juice and lemon rind. Stir.
Beat egg whites until stiff. Fold into batter.
Pour into 13x9 baking pan.
Top with crumb topping and bake for 40 minutes or until tester comes out clean.
Crumb topping:
Mix dry ingredients together.
Cut in the butter with a pastry blender or the back of a fork until it resembles crumbs.
Scatter crumbs over unbaked cake.

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Reviews

See Also
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Thanks for sharing this lovely recipe Engrossed. The coffeecake was wonderful, moist and tender and it did melt in your mouth. I tried it warm and cold, it was perfect served both ways, plain and also dressed up with fruit and whipped cream. A real winner. This quick and easy to make rich, moist cake doesn't disappoint, it has a lovely texture, with a subtle lemon flavour. I will be making this again often.

Baby Kato
I JUST made this coffee cake and it truly IS light and airy. I'm not a big coffee cake person but I can't seem to stop eating it!!! It definitely will be a hit at tonight's women's ministry meeting. I did substitute coconut milk for regular milk because I didn't have any milk on hand. And I added pecans to the topping. I would have liked it a bit more if there was a bit more butter in the topping but I'll have to remember that for next time! LOVED it. Thank you for sharing it with us!!!

Seralynn
This is a great coffee cake; hoiwever, I did make a couple of changes. I used the original recipe' being that I love lemon so much, plus, I added pecans to the crumb topping. It is fantastic. I will serve this for brunch many times , I am sure. The cake is very light and airy and not overly sweet.

JIM GILBERT AKA JIM
Ours didn't come out looking all lovely and wonderful like the picture. It was rather HEAVY. And we even beat the egg whites until they were stiff. It was really sweet, and the struesel topping sank to the middle of the cake. It was ok. Used orange as I didn't have lemon, and the flavor was great, but the texture was heavier than expected, especially after seeing Baby Kato's pic. Will try again with lemon.

See Also
Homemade Apricot Pie Recipe

razzintaz
Wow, this was good! I was uncertain if I would like the lemon/cinnamon-nutmeg combination, but...OH MY GOODNESS! It was fabulous; great texture, great flavor! This is a recipe I will be making again and again.

KatieNana

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Tweaks

I JUST made this coffee cake and it truly IS light and airy. I'm not a big coffee cake person but I can't seem to stop eating it!!! It definitely will be a hit at tonight's women's ministry meeting. I did substitute coconut milk for regular milk because I didn't have any milk on hand. And I added pecans to the topping. I would have liked it a bit more if there was a bit more butter in the topping but I'll have to remember that for next time! LOVED it. Thank you for sharing it with us!!!

Seralynn

RECIPE SUBMITTED BY

Engrossed

212

56 Followers
337 Recipes
73 Tweaks

I'm not as active here anymore, but you can find me playing at the new recipezazz.com. I'm not a great photographer, but I love to take food photos with Freddy Cat to bring a smile to people's day. I love to cook and share good food with other people. I have a very large collection of cookbooks. I used to enjoy being able to look up recipes on Zaar by ingredients I had on hand. I miss the Zaar tag game community. Everyone was so nice, and it was super fun. Ah, the good ol' days.

View Full Profile

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Swedish Coffee Cake Recipe - Food.com (2024)

ingredients

Cake

Crumb topping

directions

Cake:

Crumb topping:

Questions & Replies

Reviews

Tweaks

RECIPE SUBMITTED BY

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Why is my coffee cake tough? ›