Published December 12, 2006.
Is it possible to achieve rich flavor and moist texture with just 10 minutes of work?
Store-bought coffeecakes usually taste stale, greasy, and bland; but coffeecakes made at home can be time-consuming.
We wanted the flavor of homemade coffeecake, but in a cake that could be prepared expeditiously.
We began with the same method used to make quick breads and muffins, which worked well and was super fast. The challenge was finding the right ingredients. A blend of white and brown sugar was more flavorful than plain granulated sugar, and buttermilk or yogurt—rather than milk—provided a sharp tang that cut the cake's sweetness and sharpened its overall flavor. A combination of baking powder and a little baking soda produced an airy crumb, and just 1 teaspoon of cinnamon gave the cake a subtle spiciness.
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