Vintage Coffee Spice Cake Recipe (1931)

Описание: This vintage coffee spice cake comes from the 1931 edition of Aunt Sammy’s Radio Recipes. Made with brewed coffee, cinnamon, nutmeg, and cloves, and blanketed in a spiced coffee glaze, it’s a simple, old-fashioned cake that fits well into fall and winter baking.

This tender cake pairs well with tea or coffee and works equally well as a breakfast cake or simple dessert!

You'll find the recipe below and also on our website: https://pasttopresentkitchen.com/vint...

Coffee Spice Cake with Spiced Coffee Icing
Adapted from Aunt Sammy’s Radio Recipes Revised (1931)

¾ cups butter, softened
1 ½ cup sugar
3 egg yolks
3 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¾ cup strong brewed coffee, cooled
1 teaspoon vanilla extract
3 egg whites

Method

Prepare the pan: Butter and flour a 9-inch tube or bundt pan thoroughly.
Preheat the oven to 350°F.
Cream the butter and sugar together until light and fluffy.
Add the egg yolks one at a time, mixing well after each addition.
Sift together the flour, baking powder, salt, and spices.
Add the dry ingredients and coffee alternately to the butter mixture, mixing after each addition. Do not overmix.
Stir in the vanilla and set the batter aside.
Whisk the egg whites in a separate bowl until stiff peaks form.
Gently fold the egg whites into the batter. The batter will be thick—take your time.
Pour the batter into the prepared pan and smooth the top.
Bake for about 40 minutes, or until a cake tester inserted into the center comes out clean.
Cool completely in the pan before glazing with the spiced coffee icing.
If making ahead, wrap very well to prevent drying and glaze a few hours before serving.
Store wrapped tightly at room temperature.


Spiced Coffee Icing
Inspired by Aunt Sammy’s Radio Recipes Revised (1931)

Ingredients
3 cups powdered sugar
4-5 tablespoons strong brewed coffee, cooled
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt
½ teaspoon vanilla extract

Method
In a medium bowl, whisk together the powdered sugar, cinnamon, nutmeg, and salt.
Add the vanilla, then gradually whisk in the cooled coffee, one tablespoon at a time, until you reach a smooth, thick, pourable consistency that will cling to the cake.
If the glaze becomes too thick, add a little more coffee until you reach the desired consistency.
Drizzle the glaze over the cake—using a liquid measuring cup works well for controlled pouring.
Let the glaze set completely before slicing.