Coffee Cake. Mrs. Beckie Smith And Mrs. Josie C. Yager. Recipe

Coffee cake is a delightful treat that has been enjoyed by many for generations. It is a moist and flavorful cake that pairs perfectly with a good cup of coffee. The recipe we will be sharing with you today comes from the kitchen of Mrs. Beckie Smith and Mrs. Josie C. Yager, two masterful bakers who have perfected this coffee cake recipe over the years.

Before we dive into the recipe, let's talk a bit about the history of coffee cake. Coffee cake originated in Europe and has been a part of traditional baking for centuries. It was initially enjoyed with a cup of coffee during social gatherings or afternoon tea. Over time, coffee cake recipes have evolved to include various ingredients and flavor combinations.

Now, let's get started with the recipe for Mrs. Beckie Smith and Mrs. Josie C. Yager's Coffee Cake.

Ingredients:
- 1 cup brown sugar
- 1 cup molasses
- 1/2 cup butter
- 1 cup strong liquid coffee
- 1 or 2 eggs
- 4 cups flour
- 1 teaspoon soda
- 1 tablespoon cinnamon
- 1 teaspoon cloves
- 1 nutmeg
- 1 pound raisins
- 1/2 pound currants
- Citron (as desired)
- "ELECTRIC LIGHT FLOUR" (recommended brand)

Instructions:
1. Preheat your oven to 350°F (175°C) and grease a large loaf pan, or two smaller loaf pans.

2. In a mixing bowl, cream together the brown sugar, molasses, and butter until well combined.

3. Add the strong liquid coffee to the mixture and mix until incorporated.

4. Beat in one or two eggs, depending on your preference for richness.

5. In a separate bowl, sift together the flour, soda, cinnamon, cloves, and nutmeg.

6. Gradually add the dry ingredients to the wet ingredients, mixing well after each addition.

7. In another bowl, combine the raisins, currants, and citron. Dredge the fruit with flour to prevent sinking to the bottom of the cake.

8. Gently fold the dried fruit into the cake batter until evenly distributed.

9. Pour the batter into the prepared loaf pan(s) and smooth the top with a spatula.

10. Bake for approximately 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.

11. Once baked, allow the coffee cake to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.

Mrs. Beckie Smith and Mrs. Josie C. Yager recommend using "ELECTRIC LIGHT FLOUR" for the best results with this recipe. This type of flour ensures a light, fluffy texture and helps the cake rise perfectly.

Now, let's talk about some fun facts about coffee cake. Did you know that coffee cake doesn't always contain coffee? The name "coffee cake" actually comes from its traditional pairing with coffee and not its ingredients. However, in this particular recipe, there is actually coffee in the cake, which adds depth and richness to the flavor.

Coffee cake is also a versatile treat and can be customized with various additions like nuts, chocolate chips, or even a streusel topping. It can be served warm or at room temperature, making it suitable for breakfast, brunch, or as a delicious dessert.

If you enjoy Mrs. Beckie Smith and Mrs. Josie C. Yager's Coffee Cake recipe, you might also like other similar cake dishes such as cinnamon swirl cake, apple cinnamon coffee cake, or blueberry streusel cake. These cakes share the same moist and tender texture, making them perfect for any occasion.

So, next time you're in the mood for a delightful treat to enjoy with your cup of coffee, give this wonderful coffee cake recipe a try. It's a classic recipe that has stood the test of time and is sure to please both family and friends alike.