Coffee Layer Cake recipe from 1941

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This Coffee Layer Cake appeared in the Minneapolis Tribune and Star Journal on June 10, 1941. The cake itself is more molasses-flavoured than coffee-flavoured. To enhance the coffeeness, I used a coffee flavoured frosting.
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Coffee Cake recipe from 1961

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This recipe first appeared in a newspaper dated July 13, 1961 labelled as “Elsie’s Prize Coffee Cake”.


Due to it’s popularity, it was reprinted in 1963 and then again in 1969 as people kept writing into the newspaper asking for the recipe.


This coffee cake recipe has a very unique ingredient: salad crème. Salad crème is an English-style dressing similar to mayonnaise but tangier. And the result is a moist coffee cake that will have you asking for another slice!


INGREDIENTS:


Cake:

  • ½ cup unsalted butter (113g)
  • 1 ½ cups white sugar (300g)
  • 3 eggs
  • 3 scant cups of all-purpose flour (312g) = (3 cups, minus 6 tbsp)
  • 3 teaspoons baking powder
  • 1 ½ cups salad crème (354ml)
  • 1 ½ teaspoons baking soda
Ribbon:
  • ½ cup brown sugar (100g)
  • 1 teaspoon cinnamon
  • 1 teaspoon cocoa

Note: All ingredients should be room temperature unless otherwise stated.


Method:

  • Preheat oven to 350°F/175°C
  • Grease a large angel food cake pan

  1. In a large bowl, cream butter and white sugar until light and fluffy.
  2. Add eggs, one at a time. 
  3. Sift flour and baking powder into a separate bowl. Set aside.
  4. Make the ribbon: In a small bowl, combine brown sugar, cinnamon, and cocoa. Set aside.
  5. Combine salad crème with baking soda and whip until mixed. (Beware! This will cause the salad crème to rise and become foamy. It will double in volume as the soda reacts to the vinegar in the salad crème, so be sure to do this in a large enough bowl or measuring cup.)
  6. Add flour mixture to the batter alternately with the salad crème -- beginning and ending with the flour. Mix until well blended. 
  7. Pour half the batter into a large, greased angel food cake pan.
  8. Sprinkle half the ribbon/sugar mixture over the batter. 
  9. Add the remaining batter, then top with the remaining ribbon mixture.
  10. Cut through the mixture with a table knife to create a marble effect (Optional.)
  11. Bake in a preheated over at 350°F/175°C for 1 hour. (Check after 50 minutes.)
  12. Let cool in pan. Cut and serve.

Enjoy!


Original newspaper clipping:

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