Black Coffee Cake

This 1930’s coffee cake combines all the things I’ve loved about the other coffee cakes I’ve tried: it’s made with coffee and it’s good to eat with coffee!

This recipe comes from Fashions in Food in Beverly Hills, a 1931 community cookbook published by the Beverly Hills Woman’s Club.

The recipe doesn’t specify what size pan to use. I used an 8 x 8 pan, which worked perfectly, although I did have to increase the baking time to nearly 45 minutes. It also doesn’t specify ingredient amounts for the topping; I just sprinkled it on until it looked right. I think I ended up using about half a cup of chopped pecans and a quarter cup of brown sugar, with maybe about a teaspoon or so of cinnamon.

Tasting notes:

Much like my other coffee cake made with coffee, this didn’t taste that much like actual coffee to me. However, the coffee does give it a subtle, rich flavor that goes perfectly with the pecan topping. It almost reminds me of a molasses flavor, although molasses isn’t actually an ingredient. Overall, this cake tasted great, was easy to make, and definitely goes well with coffee!

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