These classic German-style small coffee cakes offer a tender, airy crumb that pairs perfectly with your morning brew. Unlike dense pound cakes, these are leavened with yeast, giving them a light, bread-like texture that is incredibly satisfying. The subtle sweetness from the sugar and rich notes from the butter and eggs create a comforting treat that feels indulgent yet approachable. Ideal for breakfast, brunch, or an afternoon snack, these cakes are simple to prepare using pantry staples. They serve as the perfect companion to a steaming cup of coffee or tea, making them a delightful addition to any casual gathering or quiet moment at home.
Small Coffee Cakes (Kleina Kaffee Kuchen
Description
These classic German-style small coffee cakes offer a tender, airy crumb that pairs perfectly with your morning brew. Unlike dense pound cakes, these are leavened with yeast, giving them a light, bread-like texture that is incredibly satisfying. The subtle sweetness from the sugar and rich notes from the butter and eggs create a comforting treat that feels indulgent yet approachable. Ideal for breakfast, brunch, or an afternoon snack, these cakes are simple to prepare using pantry staples. They serve as the perfect companion to a steaming cup of coffee or tea, making them a delightful addition to any casual gathering or quiet moment at home.Ingredients
Directions
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In a small bowl, dissolve the yeast in the lukewarm milk. Let stand for 5-10 minutes until foamy.
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In a large mixing bowl, cream together the butter, shortening, sugar, and salt until light and fluffy.
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Add the eggs and egg yolks one at a time, beating well after each addition until fully incorporated.
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Stir 3 tablespoons of the sifted flour into the dissolved yeast mixture to thicken it slightly.
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Fold the yeast mixture into the creamed butter and egg mixture.
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Alternately add the remaining sifted flour and cream to the batter, beginning and ending with the flour. Mix until just combined.
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Grease and lightly flour a 12-cup muffin tin. Divide the dough evenly among the cups, filling each about 2/3 full.
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Cover the tin and place in a warm, draft-free area. Allow the dough to rise until it reaches the tops of the cups, about 45-60 minutes.
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Preheat oven to 400&# 194;°F (200ðC).
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Bake the cakes for 20-25 minutes, or until golden brown and cooked through.
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Allow cakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely or serve warm.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 553.4kcal
- % Daily Value *
- Total Fat 54.7g85%
- Saturated Fat 20.9g105%
- Cholesterol 574.2mg192%
- Sodium 55.2mg3%
- Total Carbohydrate 5.5g2%
- Dietary Fiber 0.0g0%
- Sugars 5.5g
- Protein 10.7g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store cooled cakes in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
Try adding a pinch of cardamom or vanilla extract to the batter for extra flavor. A dollop of whipped cream or a dusting of powdered sugar makes a great topping.
Ensure the milk is lukewarm, not hot, to avoid killing the yeast. If the dough doesn't rise sufficiently, check that your yeast is fresh and active.
