How To Make The 1931 ‘KC’ German Coffee Cake Recipe || Glen & Friends Cooking

welcome friends welcome to Sunday
morning in the old cook book show and today we’re going to do a recipe out of
the cooks book this was published in 1931 by the KC baking powder company out
of Chicago and this is an amazing booklet the printing is incredible it’s
very well crafted the the pictures are fantastic the color for something that
would have been a giveaway in 1931 in order to promote their business and
promote their product this is incredibly well done and in
keeping with the advertising ephemera of the time the it’s a really hard sell for
their product they are out they are pounding home that their product is the
best and even though this is several years on from the first world war
they’re very proud to point out that without KC baking powder the Americans
would not have won the first world war which i think is as a Canadian I think
that’s a very interesting statement then you turn to the first page of recipes
and this is what we’re going to bake today it is the kc german coffee cake no
clue what makes a German no clue at all what makes it German and I think that’s
in a lot of ways has to do with the time period you tried to make something sound
exotic so I’ve got flour here and into the flour I’m going to add sugar salt
and baking powder but sadly I’m not using KC baking powder because it’s not
available where I live in Canada although apparently it still is
available in the southwestern United States the company’s been bought out a
few times and so it’s still something that you can find on the shelves so
we’re gonna stir this together the recipe says to sift
I don’t sift anymore everything comes pre sifted it’s pretty much lump free
and bug free at this point so dry ingredients are done in this container I
have some melted butter and to the melted butter I’m going to add one egg
and I’m just gonna beat that together and I’m just going to use a fork
just to mix this up Fifi egg into the butter next thing is to add enough milk
to make one and a quarter cups and then continue to beat that all together okay
put the milk back in the fridge have you seen our bagged milk t-shirts kind of
really liked them so it says to stir all together with an inverted spoon to a
stiff batter so I’m gonna get a wooden spoon I’ve never seen this instruction
before let’s see how it works out I came together really nicely
um with the end of a spoon the wrong end of the spoon so I’m going to switch to a
spatula so I can get it out of the bowl and into the pan next thing it says is
to use a biscuit pan to me a biscuit pan is cast-iron and it’s kind of like a
shallow muffin tin made it a cast iron that you would cook biscuits in and so I
don’t know how that translates to this cookbook in this recipe and obviously
it’s a terminology that what they’re using at this time period in this
geographical area doesn’t translate to my time period in my geographical area
so I’m just going to go with an 8 by 8 square I’ve greased the bottom I’ve put
a little bit of parchment paper in it so that I can get it out and I’m gonna
spread this in because I think 8 by 8 is the right size for this amount of batter
so in it goes although it is more of a biscuity batter than a cake batter it’s
kind of strange hmm we’ll see how this works out so I’m supposed to spread this
smooth and once I’ve got it spread smooth brush the top with melted butter
so we’ll do that as best we can of course it doesn’t say how much butter so
just make it work I’ve got about 2 tablespoons of butter here that I’ve
melted and then spread on ground sugar and cinnamon or ground cinnamon and
sugar so we’re supposed to sprinkle this over top again it’s up to you up to your
discretion up to your discretion what kind of sugar you want to use brown
sugar would be really good I would think or a large grain sugar something like a
sugar in the raw so I’m going to sprinkle that on top and then I’m gonna
bake it and it says a moderate oven and it gives a temperature of 300 to 375
degrees I think that’s 375 is a little bit high
for a moderate oven but I’m gonna choose 350 doesn’t give an amount of time so
I’m going to keep a careful watch on it because I
to overbake based on these old recipes and a new oven right who looks pretty good
Casey German coffee cake okay um the weeks at a German coffee
I don’t know clue okay no clue but it was interesting because it wasn’t a
cakey consistency it was much more of I don’t know much more of a like a quick
bread consistency than a cake consistency okay well clearly we’re
having it with tea just to break all the rules mm-hmm is your coffee in it no
it’s just for having with my coffee okay mm-hmm those what a tea biscuit it’s
much more like a tea biscuit isn’t it which is funny for a coffee cake it’s
disguised so we’re tells me to cook it in a biscuit pan which is like a gem pan
or like a shallow muffin pan that would have probably been correct so you would
break it up and follow the recipe well I don’t have one I don’t have one of those
pants okay so I just put it in a square nine by nine which is what most people
will have but if you have a biscuit pan like a cast-iron biscuit pan this would
go really well in that and then you’d have individual ones now that being said
if you then complimented this with like you would with biscuits with some jam or
yeah you know yeah it’s it’s almost like a cheater tea biscuit a little bit sweet
not very sweet coz it isn’t very sweet at all but it’s cheater tea biscuit is a
bit like making instant macaroni like G biscuits aren’t complicated no and this
was super easy um I put apples in this mm-hmm-hmm-hmm almost any kind of
peaches mm-hmm it just might be too wet but yeah dice them up really fine mix
min mm-hmm we’ve we’re in agreement yeah so a cup of tea and this with a
little slathering of butter or carrot marmalade yes
carrot marmalade would work as well mm-hmm
okay I’m just gonna go sit and finish some tea so I think I’m gonna go and sit
on the couch finish my tea and eat this with carrot marmalade on it give it a
try thanks for stopping by see you again
soon you

100 thoughts on “How To Make The 1931 ‘KC’ German Coffee Cake Recipe || Glen & Friends Cooking

  • Maybe it is a tea biscuit recipe but to make it more appealing they called it "coffee" due to most Americans at the time drinking coffee and not tea. Maybe?

  • That's a familiar recipe. Eliminate the egg, sugar and cinnamon; add more milk to make the batter a little thinner (just pourable); stir a little more; and cook in a cast iron skillet. That's the recipe for my grandma's breakfast biscuits. They weren't as fancy as the slow method of making biscuits, but they're quick to make and delicious.

  • My mother used to put fruit filling in the bottom of a pan and cover it with a batter very similar to this and call the result "cobbler."

  • This kind iof “cake” / sweet bread would benefit from a generous application of a sweet glaze. Almost to the point of infusing or even soaking

  • I thought it would be something akin to Beerdigungskuchen, but that's always made with yeast dough, on a big sheet, and with much more butter.

  • Somehow I've misplaced two days of my life.

    On a serious note, though: do you not have coffee cake in Canada? Coffee cake is a pretty common thing here (it's on the back of the Bisquick box) in the States, and this looks like a relatively standard coffee cake. It's just a basic quickbread with a sort of muffin-like texture topped with a cinnamon-sugar streusel-like topping that usually gets swirled into the cake.

  • As a German I must say: This so much looks like Streuselkuchen. From what I've gathered – wikipedia for instance – the American "coffee cake" is a variation of Streuselkuchen, which means that this "German coffee cake" can be seen as an American interpretation of a traditional German Streuselkuchen for American households.

  • What also makes it a keeper, is that it fits all the qualifications for the " O.M.G., we were invited to brunch and need to bring a side dish and I plum forgot!!! " sort of simple and quick and forgiving. Thanks!!

  • Growing up on the east coast of the US almost half a century ago, a very large percentage of the stand-alone bakeries, which were still quite common then, were owned and operated by German immigrants. I imagine that "German" baked goods were about as authentically German as "Italian" food. Which is to say that old world techniques and sentiments were married with new world ingredients.

    I am going to have to make this, because I've been looking for a coffee cake that is like what my family used to buy at Klauser's Bakery, in a small town in New Jersey. Instead of just cinnimon and sugar, though, I'm going full-on crumble. I'll come back let you know if all my pontificating has any credibility. 🙂

  • My mother, years ago, gave me a spurtle, a slightly carved stirring stick for stirring thick batters and porridge. It's Scottish and is the same thing as using the other end of a wooden spoon. Terrific kitchen tool. I use it a lot!

  • What makes it German?
    The efficiency and lack of sweetness with which it is made makes it German.
    Just kidding my German friends, have a happy Octoberfest!!

  • For strawberry shortcake. maybe? Also, my 1970-era Fanny Farmer cookbook has a recipe for "cottage pudding" which might be somewhat similar.

  • There is actually coffee cake ("Kaffeekuchen") here in Germany. This one is sort of close to that. I'm not familiar with the historical and/or regional context, but Kaffekuchen must have been a staple item at some point, because you can get sealed, ready-made ones in pretty much every grocery store here. It's usually topped with sugar glaze instead of the sugar and cinnamon on this one. Colouring and consistency look similar. The pre-made ones have sort of a weave pattern most of the time. Here's a picture of a "plain" variant, and one with poppy (a fairly popular cake enhancement over here, by the way):

  • In Germany we have a cake which is almost the same as that – everything except the Cinnamon maybe. It’s called a Blechkuchen which translates as Tin Cake. And yes, you can put apples or plums on the top when you bake it. The coffee association comes from the tradition of having Blechkuchen with coffee.

  • 2:21 The hole in your bag of milk looks awfully large. I have always cut a much smaller hole… was raised with a small one and I have stuck with it. But I think my mother in law goes for the larger hole. I always thought the small hole was normal, but now I am curious… any other Canadians that might be reading this, how big do you cut the hole in your milk bag?

  • I had never seen dough mixed with the "wrong" end of a wooden spoon until seeing the series of "no knead bread with steve" videos. Tried it and it worked nicely despite feeling weird.

  • I would go with the apple . I also have two vintage muffin pans and use them every chance I get and they look cool hanging on the wall 😉👍👍🇺🇸

  • I suppose I could conceive this recipe being gained from German fair during the war to end all wars, with troops eating this in the field. In addition, the baking powder being an integral part of the whole to keep energy levels up in the soldiers of the day.
    I guess it could be claimed that the Detroit pizza pan was an integral part in winning World War II, as the manufacturing power of that City during this time was enormous, and without Detroit, the outcome of that war may have changed.

  • So I went looking for this recipe on German language websites to learn more about it and I found it!

    So, eh…do you want to know what's German about it? -it's Austrian. 😀

  • Coffee cake in Chicago is a dry quick cake not generally sweet. Maybe drizzled with nuts or sugar icing. Served with coffee. Generally baked in a shallow round pan or a shallow rectangular baking dish. My mother makes them periodically.

  • Good on you for figuring out “inverted spoon.” I would have figured it to be some oddly shaped utensil from the early 20th century.

  • I was raised in Oregon. We had bagged milk with a blue container like your black one for a while. I hated the things. They didn't last very long. A year or so maybe?

    I have a couple of baking powder cookbooks put out by Royal in the twenties. They're really good little books.

  • Released early or not, I'm excited. Just thought you should know that your kitchen experiments and recipes have inspired me to pursue creating a Sourdough starter. The results so far have been… amazing. Two days in and it already smells sweet and sour. Thanks for being such a great food dude!

  • dear glen, there is this mysterious nursery rhyme cake in germany, it is a very old song and therefore there is no levening ingredient mentioned or measurments or how it is prepared. we just know what goes in to it.
    it was from a time when the baker would call the women to bake their cakes after he had finished baking bread and the oven was still warm.
    it is speculated that it could have also been some kind of sweet mush.
    the ingredients are.
    eggs, lard, sugar, salt,milk and flour, saffron to make it yellow.

    the original text goes like this:
    backe, backe kuchen,
    der bäcker hat gerufen,
    wer will guten kuchen backen,
    der muss haben sieben sachen,
    eier und schmalz,
    zucker und salz,
    milch und mehl,
    safran macht den kuchen gehl

    bake, bake a cake,
    the baker has called,
    who wants to bake a good cake,
    must have 7 things,
    eggs and lard,
    sugar ans salt,
    milk and flour,
    saffron makes the cake yellow

  • Still a common cake in germany, usually half as thick and with way more butter on top under the sugar – makes it much more tasty.

  • I would mix the melted butter with brown sugar and pecans and pour it over the top. Then bake it in a cast iron skillet. That way you would have a very sweet topping with a not so sweet cake.

  • Glen, a biscuit pan is a 13 x 9, but it's only an inch deep. That's so the tops of the biscuits could rise just above the top of the pan and get an even browning. So the coffee cake that you just made would be a little thinner, and would give you a few more servings, based on a 3 x 3 cut size.

  • I lived in Argentina for a while and they also had bagged milk. We used the same pitchers to hold the bags as well. Never understood why this never caught on in the US.

  • Coffee cake more than likely meant a dessertish type of semi sweet cake or pastry for a coffee get together. Very popular in the 40's and 50's in much of the US.

  • It’s simple than I think. Thanks for sharing. I can make it following your direction. ❤️😘👍740

  • Strawberries or peaches for quick(er) shortcake with whipped cream. I will be making this but barely mixing in cinnamon and sugar in batter to get ribbons on top of the topping.

  • This is my Nana's coffee cake and now I can make this thank you is was one her recipe that I couldn't find. Thank you so much💗

  • I love how simple this is. These days whenever I see the word sift in a recipe, I just grab my wire whisk and whisk it together. Sometimes I wonder if you have the last copy of all these ancient cookbooks in existence and think you should scan them for posterity.

  • Cake to the future recipe as follows:
    1 delorean stainless steel personal conveyance
    1.21 gigawatts electricity
    88 miles per hour, may substitute 141 kilometers per hour
    13th day of September, Friday
    Coffee cake recipe from 1931

  • For a split second @5:33 I thought Glen was rocking them maroon pants and pink long sleeve, was disappointed when the camera cut

  • Where I'm from in the U.S. what I know as a biscuit pan or "tin" is a cylindrical baking pan 8 inches across an about 2 inches deep.

  • I have a 1929 Royal baking powdercook book called Any one can bake. they have a recipe for brown or maple sugar biscuts that are made the same way, but they cut the dough out into biscuts then top with butter and sugar.

  • Such coffecakes are pretty common in Austria and Germany, here in Austria you can get them at most grocery stores.
    The only difference is, that here it has curdcheese baked into it, to make it more juicy and creamy.
    I dont know if thats a modern variation, but it's very delicious.

  • I think I would like to use my carbquik and top it with a heavier amount of Sukrin gold (low carb brown sugar) and cinnamon for an intense low carb treat. Thanks for the inspiration Glen.

  • Probably the closest thing to cast-iron gem pan that is still made today would be the Lodge cornbread skillet, which has eight compartments. You could bake this coffee cake in scone-like wedges.

Leave a Reply

Your email address will not be published. Required fields are marked *