The American custom of enjoying something sweet with their morning coffee has its roots in Vienna and Germany. Food historians trace the origin back to the 17th century when Kaffen und Kuden (coffee and cake) became popular. These delightful pastries were sweetened, often filled with fruit and spiced with cinnamon. Fortunately for us that enjoy good eating, German immigrants brought many of their traditions and recipes here to the United States.
The modern concept of the coffee break on this continent can be traced back to the early 1900’s in Stoughton, Wisconsin. Norwegian immigrant women in tobacco warehouses began taking a break during their shifts to enjoy coffee. By the 1950’s the custom had spread to the white-collar workforce where companies recognized the benefits of short breaks to improve focus and avoid burnout.
Over time, coffee breaks became a customary right as part of the work force. In the 1950’s, vending machines became popular in workplaces, and the 1970’s Sara Lee marketed a “Pecan Coffee Cake.” As it evolved, enjoying a cup of coffee (or tea) with family and friends became a social event, a significant cultural and workplace phenomenon. Churches and community groups hosted coffee hours to increase social interaction and a sense of well-being.
The recipe for Apple Ginger Coffee Cake is my latest creation of an easy to prepare, tasty treat to enjoy for a morning snack, coffee with friends, or as part of a celebratory brunch. Originally a muffin recipe featuring fresh pears, I adapted it for apples, a staple Maine fruit more readily available all year round. The combination of freshly grated ginger root and ground ginger add a subtle zest, while the hazelnut topping highlights the festive flavors. No hazelnuts? Try pecans, walnuts, or almonds. For those with a nut allergy, substituting rolled oats for the nuts works also.
This is a cake that freezes well and is handy when friends and neighbors stop by for a social visit. The confection may be baked in a 9 x 13-inch pan, or in three smaller, 6 x 6-inch square pans. Our family enjoys Apple Ginger Coffee Cake for breakfast on Christmas morning and for a New Year’s Day leisurely brunch. As an added plus, a homemade coffee cake is always a thoughtful and welcome hostess gift.
The rich history of this delightful pastry reflects the important cultural exchanges between Europe and America and highlights the adaptability of culinary customs. Serving Apple Ginger Coffee Cake embodies the spirit of social gatherings and shared moments, a tradition worth celebrating.
Apple Ginger Coffee Cake
Ingredients
- ¾ cup packed brown sugar
- 1/3 cup canola oil
- 1 egg at room temperature
- 1 cup buttermilk
- 2 tablespoons grated fresh ginger
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- 2 cups finely chopped apples
For the topping:
- 1 cup hazelnuts
- 1 heaping teaspoon ground ginger
- 1/3 cup packed brown sugar
- 2 tablespoons room temperature butter
Instructions
- Assemble ingredients and tools. Preheat the oven to 350 degrees. Grease and flour a 9 x 13-inch pan or 3 – 6 x 6-inch pans.
- Peel and finely cube the apples . Set aside.
- In the bowl of your electric mixer, add the brown sugar, oil and egg. Beat until well blended. Beat in the buttermilk and grated fresh ginger.
- In a separate bowl, whisk together the all-purpose flour, baking soda, ground ginger and ground cinnamon.
- Gradually add this mixture to the buttermilk mixture in the mixer bowl until blended. Be sure to scrape down the sides.
- Gently fold the chopped apples into the batter. Spoon the batter in the prepared pans.
- To prepare the topping, add the hazelnuts to the bowl of your food processor and pulse to chop. Add the brown sugar, butter and ground ginger. Pulse to chop and combine.
- Sprinkle the topping evenly over the cake batter.
- Bake the cakes in a preheated 350-degree oven until a toothpick comes out clean, about 21 – 25 minutes. Remove the pans to a rack and let cool 5 – 10 minutes.
- Using a spatula or flat knife, loosen the cake from the sides of the pan. Using a plate over the top, invert the cake from the pan and then place it on the rack to completely cool. Wrap tightly to store.
