Families in the area where my parent's grew up, and where I live, have always fawned over coffee cakes. Family gatherings, holidays and sometimes baked just because. But, for the most part, I associate coffee cake with Easter, with Mom baking up a storm .
Almost every family has their own recipe for the dough and the fillings. Traditionally coffee cakes where mostly filled with poppy seed, apple or country cheese (ricotta or quark). I have expanded beyond those three with other types of fillings. But I always try to make the three standard fillings.
The recipe on this page is for the dough with links to the fillings I have used and to the streusel for on top of the cakes. The fillings, in general, do not dictate the bake time. But looser fillings do require a few minutes extra bake time and cooling time.
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