Biochemist's Cookbook

Friday, December 21, 2012

Christmas coffee cake

My Christmas vacation started today, woohoooo for that! There probably won't be any updates for the next two weeks, so I leave you with a recipe for a Christmas-flavored coffee cake. It tastes sort of like gingerbread, and is deliciously soft. Recipe by Pirkka.
Happy holidays, everybody!

You will need:

  • 2 dl heavy whipping cream
  • 1 egg
  • 1 dl sugar
  • 1 dl molasses (syrup)
  • 3 dl all-purpose flour
  • 1 tsp baking soda (or 2 tsp baking powder)
  • 1 tsp ground bitter orange peel (pomeranssinkuori)
  • 1 tsp ground cinnamon
  • 0.5 tsp ground cloves
  • 0.5 tsp ground ginger
  • 35 g butter or margarine (melted)
Prep time: 20 minutes
Baking time: 40-50 minutes

What to do:

  • Grease a small cake tin (or a loaf pan), and coat with breadcrumbs.
  • Whisk the cream until whipped.
  • In a separate bowl, beat the egg and sugar into a thick foam.
  • Combine the dry ingredients in yet another bowl.
  • Carefully fold the whipped cream into the egg-foam with a plastic spatula.
  • Add the molasses, and then the dry ingredients, carefully stirring the dough.
  • Finally, add the melted (and cooled) margarine and give the dough a final mixing.
  • Pour the dough into the tin.
  • Bake in the oven preheated to 175 C, at the lowest level, for about 20 minutes, then lower the temperature to 150 C, and bake for another 20-30 minutes.
  • Wait for the cake to cool down a little, then flip it onto a large serving plate and cut into slices.


  1. Det ser smaskigt ut. Blir riktigt sugen!


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