Traditional Coffee Cake Recipe

Indulge in this generations-old German coffee cake recipe (Schneebesen), a beloved family heirloom! This yeast-leavened treat, perfected over decades, boasts a melt-in-your-mouth texture and irresistible cinnamon-sugar topping. Discover the secret to its fluffy interior and enjoy a taste of history with each slice. Perfect for breakfast, brunch, or an afternoon treat!

Prep Time 60 mins

Cook Time 225 mins

Calories 1890.9 kcal

Protein 77g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Traditional Coffee Cake

2 cups milk
1/2 cup shortening
2 1/4 teaspoons active dry yeast
1/2 cup lukewarm water
1 1/2 cups granulated sugar + 1 teaspoon sugar
8-9 cups all-purpose flour
1 teaspoon salt
2 large eggs
1 tablespoon orange zest
1 cup raisins
melted butter for brushing
2 teaspoons ground cinnamon

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How to Make Traditional Coffee Cake

Scald milk and shortening: In a saucepan, heat 2 cups of milk over medium-low heat until almost boiling. Remove from heat and stir in 1/2 cup shortening until melted.
Cool the milk mixture: Set aside to cool until lukewarm (approximately 105-115°F).
Activate the yeast: In a small bowl, dissolve 2 1/4 teaspoons active dry yeast in 1/2 cup lukewarm water with 1 teaspoon sugar. Let stand until foamy (about 5-10 minutes).
Combine wet ingredients: Add the foamy yeast mixture to the lukewarm milk mixture. Stir to combine.
Add dry ingredients: Gradually add 4 cups all-purpose flour and 1 teaspoon salt to the wet ingredients. Beat well with a wooden spoon or electric mixer until combined.
First rise: Cover the bowl and let rise in a warm place until doubled in size (about 1-1.5 hours). The batter should be the consistency of thick pancake batter.
Punch down the dough: Gently punch down the risen dough to release the air.
Add remaining ingredients: Add 2 large beaten eggs, 1 1/2 cups granulated sugar, 1 cup raisins, and 1 tablespoon orange zest.
Incorporate flour: Gradually add 4-5 cups additional all-purpose flour, kneading until a soft, elastic dough forms. Knead for at least 5 minutes, adding more flour as needed to prevent sticking.
Second rise: Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise again until doubled (about 1 hour).
Shape and pan: Punch down the dough and divide it into five equal portions. Shape each portion into a round loaf and place it in a greased 9-inch pie pan.
Top with butter and cinnamon sugar: Brush the tops of the loaves with melted butter. In a small bowl, combine 1/4 cup granulated sugar and 2 teaspoons ground cinnamon. Sprinkle evenly over the buttered loaves.
Final rise: Let the loaves rise for another 15-20 minutes.
Bake: Bake in a preheated oven at 375°F (190°C) for 35 minutes, or until golden brown. If browning too quickly, reduce the oven temperature to 300°F (150°C) for the remaining baking time.
Cool and serve: Let the coffee cake cool completely before slicing into 1/2-inch thick slices. Serve and enjoy! Great toasted!