Whether you are planning a breakfast, a full-on brunch or just coffee for your family’s Easter morning gathering, coffee cake has its place. By adding different fillings to your coffee cake, a single sweet dough recipe can be made into a number of different tasting and looking cakes. A plain coffee cake is, of course, the easiest to prepare and leftover coffee cake cubes can be turned into a tasty bread pudding, if you like. My favorite coffee cakes are ones filled with lemon or vanilla cream cheese filling. Tasting like the best cheesecake you’ve ever eaten, King Arthur Flour’s recipe for cream cheese filling is luscious, and if you like the taste of lemon, feel free to flavor it with lemon extact or lemon powder, a new product from King Arthur Flour. Individual coffee cakes are fun, too, especially when baked in a Nordic Ware Bundlette pan using nothing more than a can of pre-made cinnamon roll dough. Once baked, the cakes look a bit like puffed-up donuts or cruellers, particularly irrisistible to children whose eyes are usually bigger than their stomachs. You can purchase a wide variety of coffee cakes at the supermarket and most of them are good, including some of the ones that come from the freezer. But, it’s also nice to offer family and friends something we’ve baked ourselves and bake it plain, or fancy, they’ll love it all the same.
Sue Ade is a syndicated food writer with broad experience and interest in the culinary arts. She has worked and resided in the Lowcountry of South Carolina since 1985 and may be reached at email@example.com.