Easy Coffee Cake Recipe - Easy, Tasty, and Freezable! (2024)

FAQs

Can you make a coffee cake and freeze it? ›

Freezing can keep coffee cake fresh for up to three months, but it needs to be done right to preserve the flavor and moisture while also preventing freezer burn. Frozen coffee cake should be stored the same way you would at room temperature, by wrapping it tightly in plastic wrap or foil, to retain moisture.

Placing the coffee cake in a well-sealed container and putting it in the refrigerator can further prolong its shelf life. Coffee cake can last up to a week in the fridge, though it's worth noting that the cold could cause it to dry out, even if it's still technically good to eat.

Add Instant Coffee to the Batter

We recommend dissolving 2-3 tablespoons of instant coffee in 1 tablespoon of hot water. Then add this mixture to the batter along with the other ingredients. This method will give the cake a stronger coffee flavor and a richer color.

Though the cakes varied, they all contained ingredients such as yeast, flour, dried fruit, and sweet spices. However, over time, the coffee cake recipes have changed as cheese, sugared fruit, yogurt, soured cream, have been used, leading to a denser, more cake-like structure.

The cakes are wrapped in two layers: Press & Seal, then aluminum foil. The first layer keeps the cake tight and fresh and the aluminum foil ensures no condensation will seep in. This is also how I wrap banana bread and other quick breads, too. Double layer = maximum freshness and no freezer burn.

Her recipe, she said, makes two cakes — one to bake right then, and the other to freeze, unbaked. That way, when a coffee cake hankering strikes, simply pop the frozen cake directly into the hot oven and — ba-bam! — fresh coffee cake.

The cake is best defrosted by opening the heavy duty freezer bag in which it was frozen and storing the cake at room temperature for a few hours. It will taste as fresh as just baked!

If you have too much flour in a recipe and not enough fat, like butter or oil, your cake is going to be dry and hard.

Bundt cakes, Coffee Cakes, Cornbread

Refrigerated up to 2 days or in the freezer for 2 months, microwave for 15-30 seconds and enjoy!!

No, coffee cake does not taste like coffee. There is no coffee or caffeine in this cake despite its name. This streusel cake tastes like a lightly sweetened cake and oftentimes has spices like cinnamon and nutmeg.

What coffee is best in cake? ›

A dark roast or robust espresso will give rich, hearty treats plenty of depth, while a lighter, fruitier variety won't overpower a delicate dessert. Follow the recipe's instructions for coffee temperature, too.

Instant espresso is great for adding a hearty coffee flavor while maintaining a smooth texture. The powder doesn't contain any water to dilute the flavor or make your baked goods too wet, so it's great for many different recipes where you want a strong, rich coffee flavor.

Thus, it became commonplace in these countries to have a small sweet served alongside a coffee. It wasn't until 1763 before coffee cake was first mentioned, though technically even then by another name, the German “gugelhupf”.

A buckle is a funny name for an old fashioned fruit studded coffee cake. Like many other desserts in the extended cobbler family buckles take their name from their appearance—grunts grunt as they cook, slumps slump when served, buckles—you guessed it—buckle.

The ideal way to save a coffee cake from drying out or getting freezer burn is to cover it with a double layer of protection. So be sure to swaddle it up in either foil or plastic wrap first before sliding it into a heavy-duty freezer bag or airtight freezer-safe container.

The cake is best defrosted by opening the heavy duty freezer bag in which it was frozen and storing the cake at room temperature for a few hours. It will taste as fresh as just baked!

Once your coffee cake is frozen you have a few options for defrosting, depending on your schedule. The best bet is to simply let your cake defrost on the counter at room temperature, as this will be faster than defrosting in the fridge, and leave you with the most tender result.