I finally understood my coffee cake's sinking issue

Mixing hot coffee into the batter before it cools makes the whole thing fall flat.

3 comments

3 Comments

Oh yeah, that makes total sense. I heard on a baking show that adding hot stuff too early kills the rise. Cooling the coffee first is a game changer for sure.

kevin_roberts412mo ago

You're right on the money, @jessicas72! Another thing people miss is the type of baking powder. Some single-acting kinds react instantly with liquid, so hot coffee would ruin it fast. Even with double-acting, heat at the start can use up all the rise before it even hits the oven. Letting the coffee cool protects that chemical reaction. It gives the cake time to set its structure before the final oven spring. Total game changer for texture!

wades762mo ago

Three failed coffee cakes taught me the same lesson about hot liquid. I used to pour the coffee right from the pot, and it never rose properly. Now I let it cool to room temp, and the difference is night and day.