If you haven’t tried this vintage German coffee cake recipe yet now is the time to get a move on it, sister! The first time I ate this coffee cake I was drinking a tea called “Constant Comment,” which was so befitting because I couldn’t shut up about this recipe! It’s important to follow the directions just as they are so that you can get the same results as the German lady who first made it in her kitchen in 1953.
I may even put on a dress, apron, and heels while I make this yummy dessert so I can get the full effect of a 1950’s housewife 🙂
2 c sifted Gold Medal flour
2 c Domino brown sugar, packed firm
2/3 c Land O Lakes butter, room temp
1/2 tsp Morton salt
1 tsp McCormick cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1 1/2 tsp Clabber Girl baking powder
1/2 tsp Arm & Hammer baking soda
2 whole Eggland’s Best eggs, well beaten
1 c Hiland buttermilk
1/2 tsp cinnamon
Rub together with a wooden spoon the flour, sugar, butter, and salt.
Then remove 3/4 cup to separate bowl to be used for the crumb topping. Add 1/2 tsp cinnamon to the crumb topping.
To the rest of the original mixture add the spices, baking powder and soda.
Beat two eggs well and mix with the buttermilk. Add the milk and eggs to the dry ingredients and mix well.
Pour into the cake pan.
Then sprinkle the streusel mixture evenly on the top of the cake
Bake for a total of 20 minutes in the following manner:
400 degrees for 5 minutes
350 degrees for 15 minutes
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Quick Tip: This German coffee cake is the perfect addition to any morning breakfast meeting or gathering.