Welcome Friends welcome back to the
kitchen welcome back to Sunday morning
and the old cookbook show today we're
going to do a recipe out of this uh
cookbook published in 1935 from the
Kalamazoo Gazette in Michigan
and these are prize-winning recipes
um and other selected recipes that
people have submitted to the newspaper
for their weekly recipe column the
newspaper gathered all of these up gave
prizes to some and put all of them into
this into this cookbook and so it is it
is a real Community cookbook
and it has multiple recipes for the same
thing
um you know you go in there and there's
three or four recipes for Hermits
there's three or four recipes for this
that and the other thing that show
variations from family to family
um of what they ate
but the recipe we're gonna do today is
called Southern coffee cake
and I've chosen this recipe knowing that
it's going to stir a little bit of a
commotion in the comment section from
people who are from the American South
what is a recipe what do the people of
Michigan know about southern recipes
blah blah blah blah blah but I don't
believe that it's called Southern coffee
cake because it has anything to do with
the South I believe it's called Southern
coffee cake because it contains sorghum
molasses or sorghum syrup which is this
stuff right here which is the second
reason I'm making this because I love
sorghum syrup I think it brings in a
really interesting flavor to a lot of
things
another reason I wanted to make it is
that it's it's a coffee cake and in the
North American tradition of coffee cakes
coffee isn't an ingredient
although here it is an ingredient in the
North American tradition coffee cakes
are generally a heavy spice cake that is
eaten with coffee or you know at a
coffee Gathering or you know when your
friends come over from coffee or at
coffee break that sort of thing it's
something that you ate with coffee kind
of like the English tradition of a tea
cake no tea in a tea cake you had that
you had that cake at tea time
mid-afternoon tea time not the northern
English dinner tea time
English is so tough
okay so the butter is in the mixer and
to that I'm going to add some white
sugar
so while the butter and sugar creams
together will deal with our dry
ingredients so I have some flour here
and to that I'm going to add
cloves
cinnamon
salt
baking soda
and I'm going to grate in some nutmeg
okay that's enough nutmeg just give that
a little bit of a stir you don't have to
stir it too much just kind of get it
brought together
and now we are going to add an egg to
our mixer
now we need to add in a cup of sorghum
syrup or sorghum molasses and I'm just
going to free pour
and if you don't have access
to sorghum syrup sorghum molasses
regular molasses is going to work corn
syrup is going to work treacle is going
to work
um
they're not all going to have the same
flavor profile
they're not all going to have
the exact same consistency or sweetness
but they're all going to be really close
and they're all going to work
and they're all going to be just as
messy
next in is the coffee
Now the recipe tells me to mix in the
coffee all at once in this step I would
have expected just based on pretty much
every other
cake recipe I've ever come across that
you would alternate between the liquid
in this case coffee most of the time
it's milk or buttermilk and the flour do
alternating additions in this case it
just said to put the coffee in which
breaks the batter
batter does not look good at this point
but I'm sure it will all come back
together so I'm going to spoon in the
flour and spice mixture and we'll see
how this goes
okay so cake dough came together pretty
nicely that's the last of the flour
last two ingredients are raisins
and it calls for nut Meats um
presumably any nut meats that you like
this is the Great Depression
so whatever ones you could probably get
your hands on whatever ones you could
afford that sort of thing
now doesn't tell me what size of a cake
pan to use so I've got a 9x9 here
greased with a parchment sling
and we're going to get the
cake batter in there
and the book does give me a temperature
350 degrees Fahrenheit but it doesn't
give me a time so I'll get this cake
into the oven
watch it carefully and we'll see what
happens
I do have friends I do have some cake
okay so I'm going to cut that piece in
half because I don't think we need a
giant piece of cake I probably don't
need a giant piece of cake but you know
I'm all into cake so this is called what
is it called Southern coffee cake
I don't believe it has anything to do
with this it's from sword it doesn't
have sword yeah I think that's the only
thing that relates it to the cell it's
from Kalamazoo Michigan okay so I think
the only I think it's Southern because
it uses sorghum syrup and sorghum syrup
is thought of as a and it's meant to be
eaten with your coffee versus containing
coffee no it contains coffee oh does it
I don't get that far in the recipe
oh there you go it's written too small
for me
I mean it looks tasty
would you say
the coffee's lost
I don't taste the coffee at all what I
taste is the cinnamon and the cloves and
the nutmeg
I'm not Bob
okay
it would go well it goes well with it
it's exactly that coffee cake kind of
flavor right it's not it's meant to go
with that strong flavor of coffee in our
my case tea but
um it's sturdy like it's
it's of that style of cake that's a
pretty good cake
sorghum's lost in it too though
this organ's completely lost energy you
don't get the Sorghum flavor
which goes back to what I said earlier
you don't have sorghum you can use
molasses corn syrup treacle golden syrup
any of those other sort of liquids would
work
I mean clearly I'm not terribly offended
by it because it's gone foreign
so give this one a try
[Laughter]
thanks for stopping by see you again
soon