Does anyone know the difference between Coffee Cake and Crumb Cake? Is there even a difference or are they basically the same depending on what part of the country you live in, or perhaps the world.
I was looking for a coffee cake (aka crumb cake) recipe to share today and I thought it would be interesting to step back a few years for more of a “retro” type Crumb Cake (aka Coffee Cake:) to share.
My first stop was The American Woman’s Cook Book edited by Ruth Berolzheimer, director of the Culinary Arts Institute, and revised in 1947. In it I found two interesting recipes for Coffee Cake. The first recipe was included in the Yeast Bread chapter and the other in the Quick Bread chapter. It seems, at some point in time, a breakfast including Coffee Cake on the menu was most likely leavened with yeast.
By most accounts, there are two types of cakes: butter cakes which are made with shortening; and sponge cakes, in which no shortening is used.
Well today, dear visitors, that is going to change. You see, I baked a cake for you today.
It’s a New York Style Crumb Cake recipe that I found on the Bon Appétit website. I chose this particular recipe because it reminds me of the kind of crumb cakes that I grew up with in New York. (makes sense to me, I’ve been missing New York a lot lately. Well mostly the food actually:)
If you have any feelings on the Coffee Cake vs Crumb Cake dilemma, I’d love to hear it. As for me, I’ll be slowly nibbling on my last piece of New York Style Crumb Cake right down to the very last crumb! Oh, just in case you’re a stickler for recipes with Coffee Cake in the title, here’s the recipe for the French Chocolate Coffee Cake pictured at top. It was harvested from the Better Homes & Gardens Test Kitchen Favorites cookbook published in 2003.