Thanks to post WWII advertising campaigns by the American Coffee Bureau, by 1950, America was a country of coffee drinkers. In the workplace, the 15-minute coffee break was born, and, if you were a housewife, once you got your husband off to work and the kids off to school, you likely participated in a daily, weekly or occasional mid-morning "coffee klatch" with neighborhood friends. The term "coffee klatch" comes from the German word "kaffeeklatsch", meaning "coffee chat" -- a casual gathering for sharing coffee and conversation with close confidants. Literally translated: kaffee = coffee, and, klatsch = gossip. I like to think of this social activity as kitchen therapy, and, in today's super-busy world, almost nothing sounds more relaxing than a neighborly invitation for coffee and cake: I can't speak for you, but I'm sure feelin' the love.
Classic Coffeecake: Simple, Straightforward & Not-Too-Sweet
I grew up in the Lehigh Valley region of Eastern Pennsylvania. Because of the large Pennsylvania Dutch influence in this area, I am no stranger to coffeecake. Everybody bakes them, eats them and loves them. There are many versions, but in this locale, almost all coffeecakes are rich buttercakes topped with a streusel of some sort. The term "Dutch" is slang for the German word "Deutsch", so, when we say Pennsylvania Dutch, we mean Deutsch and are crediting the German people for their delicious recipes.
Besides eating a lot of homemade coffeecakes, I also grew up during the heyday of the Drake's empire. Drake's (now owned by Hostess Brands) has been providing the Northeastern United States with snack-sized coffeecakes for over a century. In New Jersey and Pennsylvania, they compete head-to-head with Tastykake. Back in my elementary school days, my lunch box usually contained one of my two favorite desserts: a small, round Drake's coffeecake, or, a rectangular, snack-sized, lemon pudding-filled Tastykake pie.
A bit about coffeecake: Coffeecakes are rich, sweet, cake-like breads which are usually eaten for breakfast or brunch. While they are rich with butter and eggs, they are considerably less sweet than a standard cake, which is why they are perfect fare for breakfast or brunch. Some are made with yeast, but those made with baking soda and/or baking powder, which take less time to prepare and fall into the category of "quick" coffeecakes, are just as delicious. The batter is often made with with buttermilk, cream cheese, sour cream or yogurt, which adds a lovely tang. They often contain fresh or dried fruit or berries, jam, preserves, and, sometimes nuts, which adds even more delicious taste and texture. They can be served unembellished or with a dusting of confectioners' sugar, a glaze, a frosting, or a crumb or streusel topping. They can be round, square or rectangular, thick or thin, and, eaten at room temperature or slightly warm.
Come on Over for Coffee & a Classic Coffeecake:
"We are all in this food world together." ~ Melanie Preschutti
(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2021
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