How do you keep a coffee cake moist?

Coffee cakes are a delicious breakfast or snack cake that pair perfectly with a hot cup of coffee. They have a sweet crumb topping and tender, moist interior. However, coffee cakes can easily become dry if not stored properly. Follow these tips to keep your coffee cake soft and moist for days after baking.

Use an Airtight Container

One of the best ways to keep a coffee cake moist is to store it in an airtight container. This prevents the cake from drying out by locking in moisture. Choose a container made of glass, plastic, or ceramic with a tight-fitting lid. Metal tins also work well. Press plastic wrap directly on the surface of the cake before sealing the container. This creates a barrier between the cake and air.

Wrap in Plastic Wrap

If you don’t have an airtight container, plastic wrap can also help retain moisture. Wrap the entire coffee cake tightly in a double layer of plastic wrap. Make sure there are no air pockets where moisture can escape. For especially humid environments, you can wrap the cake in a third layer of plastic wrap. This creates a protective seal to lock in moisture.

Use Wax Paper

Wax paper is another handy way to store coffee cakes. Simply wrap the cake in wax paper, then seal it completely in aluminum foil. The wax paper acts as a moisture barrier while the foil prevents air from getting in. Make sure the foil is tightly sealed with no openings.

Store Upside Down

Storing the coffee cake upside down on a plate or cake stand is an easy storage solution. This prevents the dry crumb topping from drying out the interior cake. Be sure to use a plate or stand with a cover or enclose the entire cake in plastic wrap after inverting.

Refrigerate the Cake

Refrigeration is ideal for keeping coffee cakes fresh and moist. The cold environment preserves moisture and prevents the cake from drying out. Wrap the cake tightly in plastic wrap or wax paper before refrigerating. Store coffee cakes with perishable fillings or toppings in the refrigerator. Let the cake come to room temperature before serving for best texture.

Freeze the Cake

For long term storage, freeze coffee cakes to maintain moisture. Wrap the cake tightly in two layers of plastic wrap followed by a layer of aluminum foil. Place the cake in a freezer bag, press out excess air and seal. Frozen cakes will keep for 2-3 months. Thaw overnight in the refrigerator before serving.

Use a Cake Dome

A cake dome creates a microclimate to trap moisture around cakes. Place the wrapped cake on a cake stand and lower the dome over top. Cake domes come in glass or acrylic. For added protection, place a piece of bread inside the dome. The bread will help absorb excess moisture to prevent cake sogginess.

Store Individual Slices

Rather than storing a whole coffee cake, you can individually wrap slices. Cut the cake into servings and wrap each piece tightly in plastic wrap. Place all the wrapped slices together in an airtight container. Take out slices as needed while keeping the rest of the cake fresh.

Use Beeswax Paper

For a natural alternative, beeswax paper contains a food-safe wax coating that helps seal in moisture. Wrap slices of coffee cake individually in beeswax paper, then store together in a covered container. The antimicrobial properties of beeswax paper also inhibit mold growth.

Brush on Simple Syrup

Brush simple syrup evenly over the entire coffee cake before storing. The sugar will help retain moisture for a soft, tasty cake. You can use corn syrup or make your own simple syrup by boiling equal parts sugar and water. Let the syrup cool before brushing it on.

Add Fruit Preserves

Fruit preserves like apple butter, strawberry jam, or orange marmalade infuse extra moisture into coffee cakes. After the cake is completely cooled, gently spread preserves over the top. Let the preserves soak in slightly before wrapping for storage. The fruit juice keeps cakes moist.

Use a Bundt Pan

Bundt pans are ideal baking pans for keeping cakes moist. The fluted tube shape allows for even baking with less surface area. Cakes baked in Bundt pans stay fresh longer with fewer drying edges. Coat the pan well to prevent sticking and collapse.

Avoid Overbaking

Take coffee cakes out of the oven when a toothpick inserted in the center comes out clean. Overbaking causes excess dryness throughout the cake. Check early and extend bake time by 1-2 minutes if needed. Allow cakes to fully cool in the pan before removing.

Add Moist Ingredients

Boost the moisture in coffee cake batters by using plenty of wet ingredients. Eggs, buttermilk, yogurt, sour cream, oil and melted butter keep cakes tender and moist. Reduce the flour slightly to offset the extra wetness. Under-mixing also prevents toughening from too much gluten development.

Incorporate Applesauce

Unsweetened applesauce adds natural moisture to coffee cakes. Replace half the oil or butter in cake recipes with an equal amount of applesauce. The pectin in applesauce helps retain moisture. Make sure to use unsweetened applesauce to prevent messing up sugar ratios.

Add Extra Egg Yolks

Egg yolks contain fat and emulsifiers that keep cakes moist and tender. For extra richness, add an additional egg yolk or two to your coffee cake recipe. The egg whites can be reserved for another use. Too many yolks can lead to denseness so adjust other liquids accordingly.

Brush with Syrup After Baking

After coffee cakes cool completely, brush the tops and sides with a flavored simple syrup. The syrup soaks into the crumb creating extra moisture. Syrup also gives a nice sheen and added sweetness. Try using syrups flavored with vanilla, almond, lemon, or coconut.

Use Oil Instead of Butter

Oil coats the flour proteins and interferes with gluten development for a moister crumb. Vegetable oil or canola oil make great substitutes for solid fats like butter or shortening in coffee cake recipes. Reduce oven temperature by 25°F when using oil instead of butter.

Add Sour Cream

The tangy acidity of sour cream tenderizes cakes for a softer, moister texture. Replace up to half of the butter or oil in coffee cake recipes with an equal amount of sour cream. Too much can cause cakes to collapse, so don’t replace all the fat. Whisk the sour cream well before adding.

Incorporate Buttermilk

Like sour cream, buttermilk adds tenderness and moisture to cakes. The lactic acid reacts with baking soda for lift while the milk proteins keep cakes moist. Replace whole milk or water in recipes with an equal amount of buttermilk. Shake buttermilk first as solids may settle.

Add Molasses

For delightful flavor and moisture, substitute some of the granulated sugar in recipes with molasses. Use mild molasses for coffee cakes. Start by swapping 1/4 cup sugar for 4 tablespoons molasses. The invert sugars in molasses retain moisture well.

Use Cake Flour

Cake flour naturally has a lower protein content than all-purpose flour. This results in less gluten formation for a softer, moister crumb. Sift cake flour well before using to remove lumps. Don’t overmix batters made with cake flour either.

Underbake Slightly

Baking coffee cakes just until done leaves them extra moist and tender. Test for doneness at the minimum recommended baking time and check frequently until set. The cakes can finish setting up as they cool. Avoid overbaking until edges are brown.

Add Chocolate

Chocolate introduces rich moisture to coffee cakes with its smooth, velvety texture. Use semisweet or dark chocolate and chop into small pieces before mixing in. Swirl chocolate batters at the end for marbled effects. Sprinkle chocolate chips over batter too.

Use Bread Flour

While it seems counterintuitive, bread flour develops more gluten strands to create a chewier crumb that seals in moisture. Replace up to 1/4 of the all-purpose flour with bread flour. The higher protein content requires extra liquid.

Incorporate Vegetable Purees

Pumpkin, sweet potato, or squash purees impart natural hydration for moist coffee cakes with fiber. Replace up to half the butter or oil in recipes with an equal amount of puree. Spices like cinnamon, nutmeg, and ginger complement pumpkin or sweet potato.

Add Nuts

Finely chopped nuts introduce healthy oils that keep cakes moist and rich-tasting. Fold pecans, walnuts, almonds, hazelnuts, pistachios, or peanuts into coffee cake batters. Toast nuts first to heighten the flavor. Just avoid over-mixing to prevent mealy cakes.

Use Instant Clearjel

Clearjel is a modified cornstarch that helps lock in moisture in baked goods. Add about 1-2 teaspoons Clearjel per cup of flour in recipes. It creates a stable gel that retains water. Clearjel also improves texture.

Store Coffee Cakes Properly

Now that you know how to keep coffee cakes moist, be sure to store any leftovers properly. Let coffee cakes cool completely before storing. Wrap tightly and refrigerate any coffee cakes with dairy-based frostings or fillings. Avoid storing coffee cakes with cream cheese frostings at room temperature as cream cheese is prone to bacterial growth when warm. Most everyday butter or crumb topped coffee cakes can be kept at room temperature in airtight containers. Allow to come to room temperature before serving for best flavor and texture.

Conclusion

With the right ingredients and proper storage methods, you can keep coffee cakes moist and delicious for days after baking. Small tweaks like brushing with flavored syrups, using oil instead of butter, and adding sour cream or fruit purees introduce extra hydration into batters. Refrigeration and airtight containers prevent moisture loss. Now you can enjoy decadent, tender coffee cakes any time you crave a little something sweet.

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