Cinnamon Coffee Bars: A Betty Crocker Classic from 1957

The aroma alone transports me back to my grandmother’s kitchen. Every Sunday, after church, a plate of these simple yet irresistible Cinnamon Coffee Bars would magically appear. I remember sneaking bites of the warm, glazed treat, the rich coffee notes mingling with cinnamon and sweet brown sugar. It wasn’t just a dessert; it was a tangible expression of love and home.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 18-20 minutes
• Total Time: 35-40 minutes
• Servings: Approximately 24 bars
• Yield: 1 (9×13 inch) pan of bars
• Dietary Type: Not specified, contains dairy, eggs, and gluten

Ingredients

• For the Bars:

  • ¼ cup shortening or ¼ cup softened butter
  • 1 cup brown sugar
  • 1 egg
  • ½ cup hot coffee
  • 1 ½ cups flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ cup raisins
  • ¼ cup chopped walnuts

• For the Glaze:

  • 1 cup sifted confectioners’ sugar
  • ¼ teaspoon salt
  • ½ teaspoon vanilla
  • 1 tablespoon water

Equipment Needed

• 9×13 inch baking pan
• Mixing bowls
• Measuring cups and spoons
• Electric mixer (optional)
• Sifter

Instructions

1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). This is crucial for even baking and preventing the bars from becoming too dry.

2. In a large mixing bowl, cream together the shortening or softened butter, brown sugar, and egg. This is best done with an electric mixer, but a sturdy whisk and some elbow grease will work just fine. Ensure the mixture is light and fluffy.

3. Stir in the hot coffee. The heat from the coffee will help dissolve the brown sugar and create a smoother batter. Don’t worry about it being too watery; the dry ingredients will balance it out.

4. In a separate bowl, stir together the flour, baking powder, baking soda, salt, and cinnamon. This ensures that the leavening agents and spices are evenly distributed throughout the batter.

5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tough bars.

6. Blend in the raisins and walnuts. Make sure they are evenly dispersed throughout the batter. If the raisins are particularly dry, you can plump them up by soaking them in hot water for a few minutes beforehand.

7. Grease a 9-by-13-inch baking pan thoroughly. This prevents the bars from sticking and makes them easier to remove after baking.

8. Spread the batter evenly into the prepared pan. Use a spatula to ensure the surface is smooth.

9. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Keep a close eye on them, as baking times can vary depending on your oven.

10. While the bars are baking, prepare the glaze. In a small bowl, mix together the sifted confectioners’ sugar, salt, vanilla, and water until smooth. Sifting the confectioners’ sugar is essential to prevent a lumpy glaze.

11. Once the bars are out of the oven, let them cool slightly in the pan for a few minutes. Then, cut the cake into bars.

12. While the bars are still warm, frost them generously with the glaze. The warmth will help the glaze melt slightly and adhere better to the bars.

Expert Tips & Tricks

• Browning Butter: For an even richer, nuttier flavor, brown the butter before creaming it with the sugar. Just be sure to let it cool slightly before adding the egg.
• Coffee Concentrate: For a more intense coffee flavor, use a tablespoon of instant coffee granules dissolved in the hot water instead of regular brewed coffee.
• Preventing Stickiness: Line the baking pan with parchment paper, leaving an overhang on the sides. This will make it incredibly easy to lift the bars out of the pan.
• Nut Variety: Swap out the walnuts for pecans, almonds, or even macadamia nuts for a different flavor profile.
• Spice it Up: Add a pinch of nutmeg or cloves to the batter for a warmer, more complex spice flavor.

Serving & Storage Suggestions

Serve these Cinnamon Coffee Bars warm or at room temperature, alongside a cup of coffee or tea. They are perfect for breakfast, brunch, or an afternoon snack.

To store, keep the bars in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 2 months. Thaw them overnight in the refrigerator before serving. Reheating is not necessary, but if you prefer warm bars, you can microwave them for a few seconds.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	244 kcal	12%
Total Fat	7g	9%
Saturated Fat	1g	5%
Cholesterol	18mg	6%
Sodium	168mg	7%
Total Carbohydrate	45g	15%
Dietary Fiber	1g	4%
Sugars	31g	62%
Protein	3g	6%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Use a gluten-free all-purpose flour blend in place of regular flour. You may need to add a little extra liquid to the batter to achieve the right consistency.
• Dairy-Free: Use a dairy-free butter substitute or coconut oil in place of butter. For the glaze, use a dairy-free milk alternative, such as almond milk or soy milk.
• Nut-Free: Omit the walnuts or substitute them with sunflower seeds or pumpkin seeds.
• Extra Moist: Add 1/4 cup of applesauce or mashed banana to the batter for added moisture.
• Espresso Boost: Add 1 teaspoon of instant espresso powder to the batter for a more intense coffee flavor.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of sugar?
A: While brown sugar is ideal for its molasses flavor, you can substitute it with granulated sugar, although the taste and texture will be slightly different.

Q: Can I make these bars ahead of time?
A: Yes, you can bake the bars a day or two in advance and store them at room temperature in an airtight container. Frost them just before serving for the best flavor and texture.

Q: My bars came out dry. What did I do wrong?
A: Overbaking is the most common cause of dry bars. Be sure to check for doneness after 18 minutes and avoid overmixing the batter.

Q: Can I add chocolate chips?
A: Absolutely! Chocolate chips would be a delicious addition to these coffee bars. Add about 1/2 cup of your favorite type of chocolate chips to the batter along with the raisins and walnuts.

Q: How do I keep the glaze from being too thin or too thick?
A: Adjust the amount of water in the glaze to achieve the desired consistency. Add water a teaspoon at a time until it reaches a smooth, pourable consistency. If it’s too thin, add a little more sifted confectioners’ sugar.

Final Thoughts

These Cinnamon Coffee Bars from Betty Crocker’s 1957 cookbook are more than just a recipe; they are a journey back in time, a reminder of simpler pleasures, and a testament to the enduring power of home baking. I encourage you to try this recipe and experience the warmth and comfort that it brings. Don’t be afraid to experiment with variations and make it your own. And please, share your creations and feedback – I’d love to hear about your experience! Consider serving these with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat. Happy baking!