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Olympic Breakfast Dishes (Coffee Cake cups Olympic Flour)
Coffee Cake 2 cups Olympic Flour 2 4 1 teaspoons baking powder 1/2 teaspoon salt 1/2 cup sugar 1/2 teaspoon cinnamon 3/4 cup milk tablespoons melted butter egg Chopped roasted peanuts or walnuts Sift together dry ingredients; add well beaten egg to milk and beat this gradually into first mixture; add butter. Take 3 level teaspoons butter with 3 level tablespoons brown sugar and 1 level tablespoon flour, 1 level teaspoon cinnamon. Put together similar to pie dough; spread out on top of dough and sprinkle thickly with chopped nuts. Bake in moderate oven.
A quick-bread coffee cake with a rubbed streusel lid, of the sort a promotional flour pamphlet printed by the dozen. It comes together in one bowl and lives or dies on how briefly you mix it.
- The quantities in the ingredient lineThe numerals for baking powder, butter and egg have run together in the printing. Read as a standard quick bread of this era, 2 cups flour takes about 4 teaspoons baking powder, 2 tablespoons melted butter and 1 egg; treat those as reasonable rather than certain.
- Olympic FlourA flour brand associated with Pacific Northwest milling. Plain all-purpose flour, spooned and levelled, is the substitute.
- Moderate ovenAbout 350F. The recipe names neither pan nor baking time; an 8-inch square or 9-inch round pan, greased, should take roughly 25 to 30 minutes, with a skewer in the centre coming out clean.
- Mix as little as possibleThis is the hinge. The instruction to beat the egg-and-milk gradually into the dry mixture is not an invitation to beat it smooth. Stop while a few lumps remain or the crumb turns tough and tunnelled.
- The toppingThree level teaspoons of butter is one tablespoon, and it is meant to be rubbed cold into the brown sugar, flour and cinnamon until crumbly, not creamed. Spreading it on wet batter works better if you scatter it in pinches.
- NutsThe recipe offers roasted peanuts or walnuts; pecans behave much the same. Chop them coarsely and press them lightly into the topping so they do not scorch standing proud of it.
- YieldNo yield is given; baked in an 8-inch pan it would cut into about nine squares. Best the day it is baked; the streusel softens overnight.
Cookbooks issued by flour mills were a standard piece of advertising in the early twentieth century, and this volume belongs to that genre: a small book of dependable recipes in which one brand is named in almost every ingredient list. Olympic was a flour brand associated with Pacific Northwest milling. The cake itself is generally traced to German and central European coffee-and-cake baking, a Kaffeekuchen with a rubbed sugar-and-butter Streusel topping, though how far versions leavened with baking powder rather than yeast had displaced the yeasted original in American home baking by the time the book was printed is not documented here.