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Pudding cakes made with lemon or orange juice came out especially well, while those flavored in other ways tended to have flimsy, fast-dissolving tops and rubbery, dense bottoms.

The acidity of the citrus juices that meke the difference. Because the juice lightly clabbered the milk-based batter, causing it to thicken, the frothy upper layer became stiffer and more stable and thus better able to puff. At the same time, the acidic juice undercut the thickening power of the flour, making a more tender custard. To shore up the cake part of those pudding cake recipes made with coffee, chocolate, and vanilla, add an extra egg white.

For the recipe - Apple Cinnamon Coffee Cake, the buttermilk helps thickene and enrich the batter. The batter itself had to be thoroughly beaten to aerate the ingredients.

A generous amount of crumb topping was the finishing touch to our crumb cake recipe

Coffee

The genus Coffee is native to tropical Africa

For a brewed drink prepared from roasted coffee beans, here's a Cafe au Lait recipe.

This Coffee Pudding Cake can be made in any of the following: 6 - 3/4 cup custard cups; 4 - 1 1/3 cup ramekins or miniature souffle cups; 1 - 9" round cake pan; 1 - 8" square cake pan. All pudding cakes, regardless of pan size, require the same baking time. This cake tastes best when made with super-strong coffee. The easiest way to make it strong is to cover 1/3 cup finely ground coffee with 2/3 cup boiling water and let it stand for 5 minutes, then drip through a coffee filter.

This Apple Cinnamon Coffee Cake is best eaten on the day it is baked, though it may be made a day ahead. The batter is quite heavy, so you may prefer to beat it with an electric mixer at medium-high speed for a minute or so, rather than whisk it by hand. Do not insert a skewer into this cake to test for doneness until the center appears firm when the pan is shaken. If you do, the topping may squeeze air out, and the middle of the cake may sink.