Coffee Cakes


Preparation info

  • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 1 cup scalded milk.
  • ¼ cup yolks of eggs.
  • ½ cup whole eggs.
  • cup butter.
  • ½ cup sugar.
  • 2 yeast cakes.
  • ½ teaspoon extract lemon, or
  • 2 pounded cardamom seeds.
  • 4⅔ cups flour.


French Confectioner.

Cool milk; when lukewarm, add yeast cakes, and when they are dissolved add remaining ingredients, and beat thoroughly with hand ten minutes; let rise six hours. Keep in ice-box over night; in morning turn on floured board, roll in long rectangular piece one-fourth inch thick; spread with softened butter, fold from sides toward centre to make three layers. Cut off pieces three-fourths inch wide; cover and let rise. Take each piece separately in hands and twist from ends in opposite directions, coil and bring ends together at top of cake. Let rise in pans and bake twenty minutes in a moderate oven; cool and brush over with confectioners’ sugar, moistened with enough boiling water to spread.