Today in things I had not heard of until today- the South Buffalo Cake. Who knew that there was a cake named after a neighborhood here in the 716. I don’t know what makes this particular cake so special to South Buffalo (to play along with stereotypes there is nothing Irish about it). I was only able to find two other hits with the name of this recipe- one (with a chocolate glaze) was on another recipe website and the other was someone asking about it.
One of the key things to remember when doing baking is to use the correct type of flour for the recipe. Cake flour (which is what is called for in this recipe) has a lower protein content (10%) than all-purpose (King Arthur is 11.7%) and bread flour (King Arthur is 12.7%)
This recipe for an Apple Topped Coffee Cake is from Evelyn Beauly & comes from The Village Cookbook edited by the Salisbury Ladies Aid of Salisbury, New Hampshire and published by the Salisbury Congregational Community Church
In 1744, the Rev. Jonathan Lee rode into this “wilderness” on horseback to become our first pastor. In New England tradition, our first Meeting House served as the center of political, social, and religious assembly. Our present Meeting House, built in 1800, remains as a living example of Puritan simplicity. The Congregational Church of Salisbury is part of the United Church of Christ (UCC), a denomination which was formed in 1957 with the merger of two church bodies – the Evangelical and Reformed Church and the Congregational Christian Church. Today the United Church of Christ includes almost 2 million people in nearly 6,500 congregations.
Course: after church coffee hour, Breakfast, Brunch
Cuisine: German
Keyword: coffee cake
Author: Matilda Joerg
Ingredients
Coffee Cake dough
½cupsugar
½cupbutter
4egg yolks
½cupmilk
1cupflour
1tspbaking powder
Topping
4egg whites
1cupsugar
Instructions
Mix coffee cake dough ingredients together and put the dough in the pan.
Beat the egg whites stiff and add 1 cup of sugar.
put egg whites & sugar mixture over top.
Bake.
Serve with whipped cream.
Notes
This recipe is an example of one of the main differences between current and truly vintage recipes- no oven temperature or indication of how long to bake for. I would suggest starting at 350º for 20 minutes and adding time from there.
Put 1 envelope unflavored gelatin in a saucepan with ½ cup syrup from a 20 ounce can crushed pineapple.
Place over low heat, stirring constantly, until gelatin is completely dissolved.
Remove from heat; add ⅓ cup mint-flavored apple jelly and stir until melted.
Add crushed pineapple and remaining juice.
Chill until mixture mounds slightly when dropped from a spoon.
Add 1 teaspoon confectioner's sugar to 1 cup heavy cream; beat until stiff.
Fold into gelatin mixture.
Turn into a 5 cup mold; chill until firm.
Unmold to serve and garnish with fresh mint.
Notes
(This recipe was in "The American Weekly" along with other recipes from the chef at the White House. I tried this and found it to be excellent. (Although I never did use fresh mint as a garnish!——other fruits in the season do very nicely.) This recipe will probably be as close as we'll ever get to the White House!)
