When you think of coffee cake, do you think of it as a dessert, breakfast, or a served-with-coffee treat?
I’m wondering, have you ever had a German coffee cake, called ” Blitzkuchen”?
Blitzkuchen is German for “quick cake” or lightening cake (why I don’t know), and it’s referring to a simple, easy to make coffee cake, served with coffee as a dessert after dinner or as a snack.
Was it Shakespeare that said, “a rose by any other name, would smell as sweet”?
I think it was, though I doubt he never smelled a fresh out of the oven Blitzkuchen!
Years ago, my mother made a coffee cake that was mildly sweet, not too much, which she called a “Blitz Kuchen,” which is German for a “quick cake.” She mixed it quickly and baked it in the metal ice cube trays that haven’t been seen for the past 50 years!
That recipe came from our dear friend, Mrs. Lena Anna Ida Crooks, my grandmother’s neighbor and best friend who had immigrated from Germany as a child.
I also had that recipe as a newlywed in my early twenties but couldn’t find it when I decided to share it with you.
Before I get to the recipe, which I found online, I want you to know that my mother didn’t make this cake quite like the German recipe I’m going to give you, which no one knew at the time, I’m sure she didn’t either. Mom would top the cake with sugar and a little cinnamon, bake it in an ice cube tray, then serve it warm with ice cream and fresh strawberries, much like a shortcake recipe. And for that wonderful memory, I thank Lena Anna Ida Crooks!
Blitzkuchen
Equipment
- 1 oven
- 1 16x12x1 baking sheet pan
- parchment paper
- 1 mixing bowl, spoon, measuring spoons and cups
Ingredients
- 1 C. sugar
- 2 C. all-purpose flour
- 3 3/4 tsp. baking powder
- 1 C. heavy cream, a scant cup
- 4 eggs
Topping
- 3/4 C. unsalted butter
- 1/2 C granulated sugar
- 3 C. slivered almonds
Instructions
- Preheat the oven to 350 degrees F.
- Line a 16×12 baking sheet pan with parchment paper.
- Mix the sugar, flour, and baking powder in a large bowl. Pour in the heavy cream and the eggs. Mix until incorporated.
- Bake: pour the mixture onto the prepared sheet pan and bake the cake for 10 minutes.
Topping:
- In the meantime, melt the butter, add the sugar and the almonds and mix well.
- Bake: spread this mixture over the cake and bake for 10-15 more minutes until golden brown.
Friends, please drop a line and let me know if you try this recipe, and if you make it according to Lena Anna Ida, or my mother! Either way, you’re bound to love this new treat!
Enjoy! and happy baking!
xx,
OMGOSH- That sounds decadent. lol. I am saving the recipe!!!
Thank you, Diana, the almonds and butter sound so rich. Let me know what you think when you try it!
Beth
I have to try this!
Kat, thank you for wanting to try this little quick cake!
It is delicious, and easy to make it/finish it any way you want to.
Let me know what you think!