What is the secret ingredient in cake?

“ Vinegar is a secret ingredient that can make your cakes light and fluffy.” One of the great things about using vinegar in cakes is that it's versatile. You can incorporate it into various cake recipes, from classic chocolate cakes to fruity variations.

Why is it coffee cake?

Sometimes cake, sometimes bread, maybe with coffee but always sweet, the only real defining trait of a coffee cake is that it is meant to be served alongside a cup of coffee . It's a treat that asks nothing of you other than to slow down and enjoy a nice hot mug of coffee and a bite of something sweet.

What is the main ingredient that makes a cake moist?

USE VEGETABLE OIL . While butter undoubtedly imparts excellent flavor, vegetable oil can really elevate a cake when it comes to moisture. Replacing butter with vegetable oil in your cake recipes typically yields moist results.

Which 2 ingredients help the cake to rise?

Most cakes will call for a leavening agent like baking powder or baking soda . These create the bubbles you need for the cake to rise. If the flour you use is self-raising, it already has a leavening agent in it. Make sure your butter is room temperature, and beat the butter and sugar together until properly creamed.

What makes coffee cake taste like coffee cake?

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 makes coffee cake taste like coffee?

Bakers know that that the easiest way to get coffee flavor into a baked good is to add instant espresso powder to the batter . But it turns out that espresso powder alone doesn't give the fullest flavor: you need a little bit of spice to bring out the coffee flavor.

Does coffee cake have to have coffee in it?

Curiously, coffee cake contains zero coffee itself . I think (and I am totally speculating here) that it's meant to be served with coffee, sort of in the tradition of tea. My sleuthing on the internet points to origins in German yeasted cakes, but it's not entirely clear.

What is the secret to a perfect cake?

The next time you're baking a cake, keep these simple tricks in mind: Prep the ingredients. Have all of the ingredients at room temperature, unless the recipe directs otherwise. ... Use the right flour. ... Prep your pans. ... Alternate wet and dry ingredients. ... Preheat. ... Release air bubbles. ... Test for doneness. ... Cool down. More items... Jun 29, 2022

What is the most important ingredient in a cake?

Flour is perhaps the most important ingredient in a cake mix, as it creates the basic structure of the entire cake. A major component of flour is gluten, which is a protein that provides a way for the cake to bind to itself.

What makes cake taste better?

6 Easy Ways To Upgrade Your Boxed Cake Mix Add an Extra Egg. Add Milk, Coffee, or Soda. Use Butter Instead of Oil. Add Instant Pudding. Up the Flavor with an Extract or Citrus Zest. Top the Cake with Homemade Frosting. Oct 19, 2023

What is the secret to baking a moist cake?

Use Your Ingredients Wisely Choose Fresh Leavening. ... Opt For Full-Fat Dairy. ... Reach For The Right Flour. ... Don't Double Down. ... Use Eggs And Butter At Room Temperature. ... Measure Accurately. ... Avoid Over Baking. Apr 5, 2024

Cardamom-Orange Coffee Cake Recipe | Barbara Bakes (2024)

Published by Melissa on May 10, 2013 | Updated February 27, 2024 | 57 Comments

Jump to Recipe

Moist, delicious cardamom-orange coffee cake topped with an almond cinnamon sugar topping, baked in cute mini loaf pans so they’re easy to share and sturdy enough to mail to far away friends.

The Flying Brownieby Shirley Fan is an adorable cookbook with 100 recipes for homemade treats that are perfect for packing and shipping to friends and family. Each recipe includes tips on shipping and there’s a Care Packages 101 section to help you get your treats to your loved ones in just baked condition.

The publisher sent me a free copy of the cookbook to review and itcame just in time. I was baking Snickerdoodle bread to take to the Big Traveling Potluck and had to carry the bread on the airplane. I used the tips in the book, double wrapped it in plastic wrap, cushioned it with styrofoampeanuts, and put it in a sturdy box, and my bread arrived in perfect condition.

The first time I tried cardamom was when it was used in a Daring Bakers challenge, and I immediately fell in love with it. It has a very unique, spicy, almost citrusy flavor and pairs really well with citrus in baking. It’s native to India but is now used throughout the world in sweet and savory dishes.

Since I love cardamom in baked goods, theCardamom-Orange Coffee Cake recipe jumped out at me. I loved that I could make it with ingredients I always have on hand. The recipe didn’t disappoint. It was moist and tender with a great spicy, citrus flavor and the crunchy, sweet almond topping was the perfect way to dress it up.

If you’re looking for recipes and tips on shipping treats to your friends and family, I highly recommend this book.

Cardamom-Orange Coffee Cake Loaf

Prep Time15 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Quick Breads

Keyword: baking, Breakfast, food, recipe

Servings: 8 servings

Calories: 363kcal

Author: Barbara Schieving

Equipment

Chicago Metallic Commercial II Non-Stick Mini Loaf Pans, Set of 4

Ingredients

Cake

1 ¾ cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cardamom
½ teaspoon ground cinnamon
¼ teaspoon salt
8 tablespoons 1 stick unsalted butter, at room temperature
1 cup sugar
2 large eggs at room temperature
½ cup sour cream
1 tablespoon freshly grated orange zest

Topping

2 tablespoons sliced almonds
1 tablespoon sugar
¼ teaspoon ground cinnamon
¼ teaspoon ground cardamom

Instructions

Preheat the oven to 350º. Grease and flour a 5×9-inch loaf pan or line with parchment paper; set aside. I used two mini loaf pans (5 ¾ x 3 ¼ x 2 ¼)
In a medium-size bowl, combine the flour, baking soda, cardamom, cinnamon, and salt.
In the bowl of an electric mixer, beat the butter and sugar on medium speed until light and fluffy. Add the eggs one at a time, mixing after each addition and scraping down the sides of the bowl if necessary. Add the sour cream and orange zest and mix for another minute or two, until incorporated. Add the flour mixture and mix on low speed until combined. Pour the batter into the prepared pan.
In a small bowl, combine the topping ingredients. Scatter the topping over the batter. Bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes. (Bake mini loaves for 35 minutes.)
Cool the cake in the pan for 10 minutes before transferring to a rack to cool completely. Wrap tightly in plastic wrap and place in a large zipper top plastic bag.

Nutrition

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About Melissa & Barbara

As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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Comments

AnnMarie Anderson
March 02, 2024 at 10:32 am

This batter was so thick; I was suspicious… It was done at 45″ in a full loaf pan and actually very dry. Probably should have checked it at 40″…
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