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Coffee cake or coffeecake is a sweet bread common in the United States, so called because it is typically served with coffee. [1] [2] Leavenings can include yeast, baking soda, or baking powder. The modern dish typically contains no coffee. Outside the US, the term is generally understood to mean a cake flavored with coffee.
Coffee cake can refer to: Coffee cake (American), a sweet bread typically served with coffee but not typically made with coffee as an ingredient or flavoring;
The cake is a sponge cake flavoured with coffee and walnuts. [1] It is made with the creaming method. [1] The coffee flavor typically comes from instant coffee or espresso. [1] [2] The cake is usually a layer cake, often filled with coffee-flavoured butter icing, and topped with more coffee-flavoured butter icing and walnut halves. [1]
Twinkies, an American snack cake generally considered to be "junk food", have a shelf life of around 25 days, despite the common claim (usually facetious) that they remain edible for decades. [25] The official shelf life is 45 days. Twinkies normally remain on a store shelf for 7 to 10 days. [26]
One theory is that it is an anglicisation of "Soleil et lune" (French for "sun and moon"), representing the golden crust and white base/interior. [ 3 ] [ 5 ] Sally Lunn's Eating House in Bath, England, states that the recipe was brought to Bath in the 1680s by a Huguenot refugee called Solange Luyon, who became known as Sally Lunn, [ 5 ] [ 6 ...
This experience in poetry is also referred to as a "force, as it were, 'behind' the representative surface of the poetry." [ 33 ] The physical is again seen as part of the psychology used by Shakespeare in the language of his sonnets.
In the Southeastern United States, a teacake is a traditional dense large cookie, made with sugar, butter, eggs, flour, milk, and flavoring. [5] They are particularly associated with the African-American community and were originally developed as an analog of the pastries served to guests by white women when entertaining.
Moravian sugar cake is very similar to the German Zuckerkuchen (i.e. sugar cake) made in Berlin and Butterkuchen (butter cake) in Lüneburg. Inclusion of mashed potatoes in the dough may have derived from the practice of using potatoes in dough starters to boost the growth of natural yeasts. [ 1 ]