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St. James Coffee Cake: A Taste of Home

The aroma of coffee cake baking always transports me back to my grandmother’s kitchen. Sunlight streaming through the lace curtains, the comforting scent of cinnamon and nutmeg mingling in the air, and the promise of a warm, tender slice alongside a steaming cup of coffee. It wasn’t just a cake; it was a symbol of connection, a ritual of shared moments and simple pleasures. This St. James Coffee Cake evokes that same warmth and nostalgia, a reminder of the sweet memories baked into every bite.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 12
Yield: 1 pan
Dietary Type: Vegetarian

Ingredients

3 cups flour
2 cups sugar
½ teaspoon cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
¾ cup butter or ¾ cup margarine
2 cups buttermilk
1 teaspoon baking soda
1 cup raisins or 1 cup currants
1 cup nuts, chopped

Equipment Needed

Medium bowl
Second bowl
9×13 inch baking pan
Measuring cups and spoons
Mixing bowls
Oven

Instructions

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Ensure the oven rack is positioned in the center.
In a medium bowl, combine the flour, sugar, cinnamon, ground cloves, and ground nutmeg. Whisk together until well combined. This ensures the spices are evenly distributed throughout the dry ingredients.
Cut in the butter (or margarine) using a pastry blender or rub it in with your fingertips until the mixture resembles coarse cornmeal. The goal is to create small pieces of butter coated in flour, which will create a tender and crumbly texture.
Reserve ½ cup of this crumb mixture. This reserved portion will be used as the streusel topping, adding a delightful crunch to the finished coffee cake. Set aside.
In a second bowl, combine the buttermilk and baking soda. The baking soda will react with the acidity in the buttermilk, creating bubbles that help the coffee cake rise.
Pour this buttermilk mixture into the remaining crumb mixture in two additions, beating thoroughly after each addition. This step ensures that the batter is smooth and well-combined. Be careful not to overmix, as this can lead to a tough coffee cake.
Stir in the raisins (or currants) and chopped nuts. Gently fold them into the batter until they are evenly distributed.
Spread the batter into a greased and floured 9×13 inch baking pan. Grease the pan well to prevent sticking, and flouring it ensures that the cake releases easily after baking.
Sprinkle the reserved crumb mixture evenly over the top of the batter. This will create a beautiful and delicious streusel topping.
Bake at 350 degrees Fahrenheit (175 degrees Celsius) for 1 hour, or until the coffee cake is golden brown and springy when touched. You can also test for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean or with just a few moist crumbs, the cake is done.
Let the coffee cake cool slightly in the pan before cutting and serving. This allows the cake to set properly and prevents it from crumbling.
Enjoy!

Expert Tips & Tricks

For an even more pronounced spice flavor, try toasting the spices lightly in a dry pan before adding them to the flour mixture. Be careful not to burn them.
If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, then filling it with milk to the 2-cup line. Let it stand for 5 minutes before using.
Browning butter before adding it to the dry ingredients will add a nutty depth to the flavor of the coffee cake. Just be sure to let it cool slightly before using.
To prevent the nuts from sinking to the bottom of the cake, toss them with a tablespoon of flour before adding them to the batter.
If you notice the top of the coffee cake browning too quickly during baking, tent it loosely with a piece of aluminum foil to prevent burning.

Serving & Storage Suggestions

This St. James Coffee Cake is best served warm, either on its own or with a dollop of whipped cream or a scoop of vanilla ice cream. It’s also delicious with a cup of coffee or tea.

To store leftover coffee cake, wrap it tightly in plastic wrap or place it in an airtight container. It will keep at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

To reheat frozen coffee cake, thaw it overnight in the refrigerator, then warm it in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for about 10-15 minutes, or until heated through. You can also microwave individual slices for about 30 seconds.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	465.8 kcal	N/A
Calories from Fat	163 g	35%
Total Fat	18.2 g	27%
Saturated Fat	8.4 g	41%
Cholesterol	32.1 mg	10%
Sodium	328 mg	13%
Total Carbohydrate	71.8 g	23%
Dietary Fiber	2.4 g	9%
Sugars	43 g	172%
Protein	7.1 g	14%

Note: Nutritional information is an estimate and may vary depending on specific ingredients and preparation methods.

Variations & Substitutions

Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum or add it separately to provide structure.
Dairy-Free: Replace the butter with a dairy-free butter alternative, and the buttermilk with a mixture of non-dairy milk and lemon juice or vinegar (as described above).
Spice Variations: Experiment with different spices, such as cardamom, ginger, or allspice, to customize the flavor profile.
Fruit Variations: Use other dried fruits like cranberries, chopped dried apricots, or dates instead of raisins or currants. You could also add fresh berries (such as blueberries or raspberries) to the batter.
Nut-Free: Omit the nuts or substitute them with seeds like pumpkin seeds or sunflower seeds.

FAQs (Frequently Asked Questions)

Q: Can I use self-rising flour instead of all-purpose flour and baking soda?
A: No, it’s not recommended. Self-rising flour already contains baking powder and salt, and using it in this recipe will throw off the balance of ingredients and affect the cake’s texture.

Q: My coffee cake is browning too quickly on top. What should I do?
A: Tent the cake loosely with aluminum foil to prevent the top from burning while the inside continues to bake.

Q: Can I make this coffee cake ahead of time?
A: Yes, you can! The coffee cake can be baked a day in advance and stored at room temperature, wrapped tightly.

Q: How do I prevent the fruit from sinking to the bottom of the cake?
A: Toss the raisins or currants with a tablespoon of flour before adding them to the batter. This will help them stay suspended throughout the cake.

Q: Can I freeze this coffee cake?
A: Yes, you can freeze the baked coffee cake for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe container. Thaw overnight in the refrigerator before serving.

Final Thoughts

This St. James Coffee Cake is more than just a recipe; it’s an invitation to create your own warm memories in the kitchen. Gather your ingredients, preheat your oven, and let the comforting aroma fill your home. Whether you’re sharing a slice with loved ones or savoring it on your own, this cake is sure to bring a smile to your face. Don’t be afraid to experiment with variations and make it your own. And most importantly, enjoy the process! I would love to hear what you think – please share your experiences and any variations you try!

St. James Coffee Cake Recipe