welcome friends welcome to Sunday morning in the old cook book show and
today we're going to do a recipe out of the cooks book this was published in
1931 by the KC baking powder company out of Chicago and this is an amazing
booklet the printing is incredible it's very well crafted the the pictures are
fantastic the color for something that would have been a giveaway in 1931 in
order to promote their business and promote their product
this is incredibly well done and in keeping with the advertising ephemera of
the time the it's a really hard sell for their product they are out they are
pounding home that their product is the best and even though this is several
years on from the first world war they're very proud to point out that
without KC baking powder the Americans would not have won the first world war
which i think is as a Canadian I think that's a very interesting statement then
you turn to the first page of recipes and this is what we're going to bake
today it is the kc german coffee cake no clue what makes a German no clue at all
what makes it German and I think that's in a lot of ways has to do with the time
period you tried to make something sound exotic so I've got flour here and into
the flour I'm going to add sugar salt and baking powder but sadly I'm not
using KC baking powder because it's not available where I live in Canada
although apparently it still is available in the southwestern United
States the company's been bought out a few times and so it's still something
that you can find on the shelves so we're gonna stir this together the
recipe says to sift I don't sift anymore everything comes
pre sifted it's pretty much lump free and bug free at this point so dry
ingredients are done in this container I have some melted butter and to the
melted butter I'm going to add one egg and I'm just gonna beat that together
and I'm just going to use a fork just to mix this up Fifi egg into the
butter next thing is to add enough milk to make one and a quarter cups and then
continue to beat that all together okay put the milk back in the fridge have you
seen our bagged milk t-shirts kind of really liked them so it says to stir all
together with an inverted spoon to a stiff batter so I'm gonna get a wooden
spoon I've never seen this instruction before let's see how it works out
I came together really nicely um with the end of a spoon the wrong end
of the spoon so I'm going to switch to a spatula so I can get it out of the bowl
and into the pan next thing it says is to use a biscuit pan to me a biscuit pan
is cast-iron and it's kind of like a shallow muffin tin made it a cast iron
that you would cook biscuits in and so I don't know how that translates to this
cookbook in this recipe and obviously it's a terminology that what they're
using at this time period in this geographical area doesn't translate to
my time period in my geographical area so I'm just going to go with an 8 by 8
square I've greased the bottom I've put a little bit of parchment paper in it so
that I can get it out and I'm gonna spread this in because I think 8 by 8 is
the right size for this amount of batter so in it goes although it is more of a
biscuity batter than a cake batter it's kind of strange hmm we'll see how this
works out so I'm supposed to spread this smooth and once I've got it spread
smooth brush the top with melted butter so we'll do that as best we can of
course it doesn't say how much butter so just make it work I've got about 2
tablespoons of butter here that I've melted and then spread on ground sugar
and cinnamon or ground cinnamon and sugar so we're supposed to sprinkle this
over top again it's up to you up to your discretion up to your discretion what
kind of sugar you want to use brown sugar would be really good I would think
or a large grain sugar something like a sugar in the raw so I'm going to
sprinkle that on top and then I'm gonna bake it and it says a moderate oven and
it gives a temperature of 300 to 375 degrees
I think that's 375 is a little bit high for a moderate oven but I'm gonna choose
350 doesn't give an amount of time so I'm going to keep a careful watch on it
because I to overbake based on these old recipes
and a new oven
right who looks pretty good Casey German coffee cake okay um the
weeks at a German coffee I don't know clue okay no clue but it
was interesting because it wasn't a cakey consistency it was much more of I
don't know much more of a like a quick bread consistency than a cake
consistency okay well clearly we're having it with tea just to break all the
rules mm-hmm is your coffee in it no it's just for having with my coffee okay
mm-hmm those what a tea biscuit it's much more like a tea biscuit isn't it
which is funny for a coffee cake it's disguised so we're tells me to cook it
in a biscuit pan which is like a gem pan or like a shallow muffin pan that would
have probably been correct so you would break it up and follow the recipe well I
don't have one I don't have one of those pants okay so I just put it in a square
nine by nine which is what most people will have but if you have a biscuit pan
like a cast-iron biscuit pan this would go really well in that and then you'd
have individual ones now that being said if you then complimented this with like
you would with biscuits with some jam or yeah you know yeah it's it's almost like
a cheater tea biscuit a little bit sweet not very sweet coz it isn't very sweet
at all but it's cheater tea biscuit is a bit like making instant macaroni like G
biscuits aren't complicated no and this was super easy um I put apples in this
mm-hmm-hmm-hmm almost any kind of peaches mm-hmm it just might be too wet
but yeah dice them up really fine mix min mm-hmm we've we're in agreement
yeah so a cup of tea and this with a little slathering of butter or carrot
marmalade yes carrot marmalade would work as well
mm-hmm okay I'm just gonna go sit and finish
some tea so I think I'm gonna go and sit on the couch finish my tea and eat this
with carrot marmalade on it give it a try
thanks for stopping by see you again soon
you