# The Keeping Feast Kitchen — full text

> The Keeping Feast Kitchen is an independent home-cooking publication offering carefully labeled recipes for Catholic feast-day tables. It is not a parish, diocese, religious order, restaurant, catering service, or continuation of any former organization associated with this domain.

# Cinnamon Raisin Coffee Cake

> For cinnamon raisin coffee cake, layer a thick sour-cream batter with 150 grams of flour-coated raisins and a brown-sugar cinnamon streusel. Bake it in a parchment-lined 9-inch square metal pan at 350°F (175°C) for 45 to 55 minutes. The centre should spring back lightly, and a tester should show moist crumbs but no wet batter. Cool at least 40 minutes before cutting 12 pieces.

Source: https://mycatholickitchen.com/cinnamon-raisin-coffee-cake/  
Publisher: The Keeping Feast Kitchen  
Published: 2026-09-05  
Updated: 2026-09-08

## Bake one square cake with a middle ribbon and a crisp top

This cinnamon raisin coffee cake uses a thick sour-cream batter, 150 grams of raisins, and one streusel divided between the middle and top. Bake it in a 9-inch square metal pan at 350°F (175°C) for 45 to 55 minutes. It is done when the centre springs back lightly and a tester shows moist crumbs but no wet batter. Cool for at least 40 minutes before cutting into 12 pieces.

It is a useful cake for a Sunday breakfast, a parish coffee table, or a saint's feast-day morning because it travels in its pan and needs no icing. The religious occasion gives the table its meaning; the cake is simply one household's hospitable contribution, not a universal Catholic custom.

## Recipe at a glance

- **Pan:** 9-inch (23-centimetre) square light-coloured metal pan
- **Yield:** 12 pieces
- **Preparation:** 25 minutes
- **Baking:** 45 to 55 minutes
- **Cooling:** at least 40 minutes
- **Oven:** 350°F (175°C)
- **Total:** 1 hour 50 minutes to 2 hours

The total is 25 + 45 + 40 = 110 minutes at the short end and 25 + 55 + 40 = 120 minutes at the long end. That is 1 hour 50 minutes to 2 hours. Cooling is part of the recipe: a warm coffee cake smells persuasive, but cutting it immediately compresses the crumb and loosens the streusel.

## Ingredients for the cinnamon streusel

- 90 grams all-purpose flour, about 3/4 cup when spooned and levelled
- 100 grams packed light or dark brown sugar, about 1/2 cup
- 5 grams ground cinnamon, about 2 teaspoons
- 1 gram fine salt, about 1/4 teaspoon
- 70 grams unsalted butter, melted and cooled slightly, about 5 tablespoons

The streusel weighs about 266 grams before tiny measuring and transfer losses: 90 + 100 + 5 + 1 + 70 = 266. You will use roughly one-third inside the cake and two-thirds on top. The division does not need laboratory precision; it does need enough topping left to cover the surface.

## Ingredients for the cake

- 250 grams all-purpose flour, about 2 cups when spooned and levelled
- 8 grams baking powder, about 2 teaspoons
- 3 grams fine salt, about 1/2 teaspoon
- 3 grams ground cinnamon, about 1 1/4 teaspoons
- 115 grams unsalted butter, softened but not melted, about 1/2 cup
- 150 grams granulated sugar, about 3/4 cup
- 2 large eggs, at room temperature if practical
- 240 grams full-fat sour cream, about 1 cup
- 5 millilitres vanilla extract, 1 teaspoon
- 150 grams raisins, about 1 cup
- a little additional butter or neutral oil for the pan

Weights are the primary measurements because flour and brown sugar vary when packed into cups. If using cups, fluff the flour, spoon it into the measure, and level it rather than scooping hard from the bag.

Use ordinary seedless raisins. Very dry, hard raisins can be covered with hot water for 10 minutes, then drained and dried thoroughly between clean towels. Added surface water can thin the batter around the fruit, so “thoroughly” is doing real work in that sentence.

## Prepare the pan and oven first

Place a rack in the centre of the oven and heat it to 350°F (175°C). Lightly grease the pan. Line it with a strip of parchment that covers the bottom and extends up two opposite sides, then grease the exposed sides. The overhang becomes a handle after the cake has cooled.

A dark metal pan may brown the edges sooner. A glass pan transfers heat differently and can change timing. Use the visual and tester cues rather than forcing a different pan to obey the minute hand. If glass is all you have, avoid sudden temperature changes and follow the manufacturer's handling guidance.

## Make the streusel before the batter

Whisk 90 grams flour, 100 grams brown sugar, 5 grams cinnamon, and 1 gram salt in a medium bowl. Pour in 70 grams melted butter and stir with a fork until no dry flour remains. The mixture should form damp clumps when pressed.

Break very large clumps into pieces no bigger than a small bean. Leave some smaller crumbs. Refrigerate the bowl while mixing the cake if your kitchen is warm; you want distinct crumbs, not a glossy paste.

Making streusel first means the cake batter can move directly from mixing to assembly. Baking powder begins working once it meets moisture, so this is not the moment to discover the brown sugar is still in an unopened bag across the room.

## Coat the raisins without changing the formula

Take 10 grams, about 1 tablespoon, from the measured 250 grams of all-purpose flour and toss it with the raisins. This leaves 240 grams flour for the dry mixture and keeps the total flour at 250 grams. Do not add an extra spoonful from the bag; that would quietly change the formula.

The light coating helps separate sticky raisins and gives the batter a better chance to hold them. It is not magic. A thick, correctly mixed batter matters more than a flour jacket, and wet plumped raisins still need to be dried before coating.

## Mix the dry ingredients evenly

Whisk the remaining 240 grams flour with 8 grams baking powder, 3 grams salt, and 3 grams cinnamon. Spend a full 20 seconds moving the whisk around the bowl so the baking powder and salt do not remain in one neighbourhood.

Set the bowl beside the mixer. Scrape the sour cream into a separate jug or bowl and stir in the vanilla. Keeping wet and dry additions ready makes the final mixing short and controlled.

## Cream the butter and sugar

Beat 115 grams softened butter with 150 grams granulated sugar on medium speed for 2 to 3 minutes. Stop once to scrape the bowl and beater. The mixture should look lighter and slightly increased in volume, with no slick pool of melted butter.

Softened butter should accept a fingertip impression while still holding its shape. If it is shiny, greasy, or partly liquid, chill it briefly before starting. Melted butter cannot trap air in the same way and will give a different crumb.

Add the eggs one at a time, beating on medium-low until each disappears before adding the next. Scrape the bowl after both eggs. If the mixture looks slightly curdled, continue; the dry ingredients will usually bring it together. Do not beat for several extra minutes in an attempt to make it flawlessly smooth.

## Add flour and sour cream in turns

With the mixer on low, add one-third of the dry mixture. Add half the sour-cream mixture, then another third of the dry ingredients, the remaining sour cream, and the final dry third. Mix only until most flour streaks disappear.

Remove the bowl from the mixer. Fold with a flexible spatula, scraping the bottom and sides, until no dry pockets remain. Fold in the flour-coated raisins with six to eight broad strokes. The finished batter should be thick enough to mound on the spatula and require spreading in the pan.

Do not taste the raw batter. FDA [flour-safety guidance](https://www.fda.gov/food/buy-store-serve-safe-food/handling-flour-safely-what-you-need-know) explains that flour is a raw food and that raw flour and eggs can carry harmful bacteria. Wash hands, tools, and work surfaces after contact with flour and raw batter.

## Layer the batter and streusel

Spread half the batter in the prepared pan, about 500 grams if you want to use a scale. The layer will be thin, so use an offset spatula or the back of a spoon to reach the corners.

Sprinkle about one-third of the streusel evenly over the batter, roughly 85 to 90 grams. Drop the remaining batter in small spoonfuls across the surface, then gently connect the spoonfuls. This is easier than placing one heavy mound in the centre and pushing the streusel toward the walls.

Scatter the remaining streusel over the top. Press only the loosest crumbs very lightly so they make contact. Do not compact the entire topping into a lid.

## Bake until the centre, not just the edges, is done

Bake on the centre rack for 45 minutes before opening the oven. Check three signs:

- the top is golden and the streusel looks dry rather than wet;
- the centre springs back after a light touch; and
- a thin skewer inserted near the centre comes out with a few moist crumbs but no glossy batter.

If wet batter clings to the tester, bake for 5 more minutes and check again. Rotate the pan only if the oven browns very unevenly, and do it late in the bake when the structure has mostly set.

Do not mistake melted cinnamon sugar for raw batter. Test in two nearby places if the skewer passes through the middle streusel ribbon. Wet cake batter looks pale and pasty; melted streusel looks darker and translucent.

## Cool before lifting and cutting

Set the pan on a rack for 20 minutes. Run a thin knife along the two unlined edges, then use the parchment handles to lift the cake onto the rack. Cool for at least another 20 minutes.

For 12 even pieces, make three rows in one direction and four in the other. Wipe the knife between cuts if the streusel is sticking. If carrying the whole cake, leave it in the pan, cool it completely, and cover only after no warmth remains. Trapped steam softens the top.

Serve it plain, with coffee or tea, and with fruit if the table needs something fresh. The cake is already sweet and textured; it does not need a glaze to prove it has dressed for the morning.

## What the finished cake should look like

The crumb should be tender and moist but not gummy. Raisins should appear throughout rather than forming a dense layer on the bottom. The centre ribbon will be softer than the top streusel, which should remain crumbly after cooling.

Expect the cake to stand about 4 to 5 centimetres high, depending on the exact pan and mixing. Height is a useful observation, not a pass-fail number. A wider pan produces a thinner cake; a smaller pan may overfill or leave the centre underbaked before the edges are dry.

The top may have small cracks where the batter rises around the streusel. That is normal. A deep wet valley through the centre is not; it suggests the cake needed more baking, the pan was too small, or the formula was changed.

## Troubleshoot the common failures

### The raisins sank

Check that the batter was thick, plumped raisins were dried thoroughly, and the fruit was coated with the reserved flour. Also confirm the butter was softened rather than melted. A thin or overheated batter gives the fruit less support.

### The centre is gummy

The cake may have left the oven before the centre set, been cut while very hot, or received too much sour cream through a generous cup measure. Weighing 240 grams removes that last uncertainty. Return an underbaked cake to the oven only if it is still hot and the problem is caught immediately; once cooled and collapsed, rebaking rarely restores an even crumb.

### The cake is dry

Too much flour, a larger pan, or extra oven time are the likely causes. Spoon and level flour if not weighing it. Begin testing at 45 minutes, and remove the cake once the centre cues agree.

### The streusel disappeared

Butter that was very hot can dissolve the sugar and create a paste. Allow melted butter to cool slightly and mix until clumpy. Do not press the topping firmly into the batter.

### The edges are dark before the centre is ready

A dark pan or an oven running hot may be responsible. Check oven accuracy with a separate thermometer. Loosely shield the edges with foil once they have browned, keeping hands protected from the hot pan and oven.

## Make it fit the morning

For an after-Mass table, bake the cake the evening before, cool it completely, and keep it covered at a cool room temperature overnight. For longer storage, refrigerate it in a sealed container and bring pieces toward room temperature before serving. The crumb is at its best within the first two days.

Freeze fully cooled individual pieces wrapped tightly and placed in a freezer container. Thaw covered at room temperature, or unwrap and warm gently. A microwave works quickly but softens the streusel; a low oven preserves more of its texture. Do not refreeze pieces that have spent hours circulating around a serving table.

This cake contains wheat, milk, and egg. If baking for a parish or shared table, label those allergens clearly and use a clean serving utensil. A separate allergen-friendly item needs separate preparation and storage to avoid cross-contact; removing one visible ingredient from this formula does not make the kitchen controlled.

## Place it within the feast rather than claiming it defines one

Coffee cake is a practical welcome for many gatherings, but it is not a prescribed food for a particular saint's day. Choose the date because it serves your household or community: a patronal feast, a Sunday gathering, a baptism breakfast, or simply the morning when people can sit together.

For another seasonal bake with a different texture, the [Epiphany orange-almond cake](/epiphany-orange-almond-cake/) pairs citrus with almond. For a meatless savoury dish at another point in the calendar, [St. Joseph's Day breadcrumb pasta](/st-joseph-breadcrumb-pasta/) offers a table-ready main course.

The best use of this recipe is modest and repeatable: one square pan, twelve pieces, a clear cooling window, and enough cinnamon in the room that people find the kitchen without being summoned.

## Frequently asked questions

**How do I keep raisins from sinking in coffee cake?**

Use a thick batter, keep softened butter from melting, and toss 150 grams of raisins with 10 grams of flour reserved from the recipe's measured total. If the raisins are unusually dry and you plump them, drain and dry them thoroughly before coating. The flour helps separate the fruit, but correct batter consistency provides most of the support.

**How can I tell when cinnamon raisin coffee cake is done?**

Begin checking at 45 minutes. The top should be golden, the centre should spring back after a light touch, and a thin skewer near the centre should show moist crumbs but no pale, glossy batter. Test twice if the skewer passes through the cinnamon ribbon, because melted streusel can look wet even when the cake crumb is baked.

**Can I bake cinnamon raisin coffee cake the night before?**

Yes. Bake it, cool it completely, and cover it only after no warmth remains so trapped steam does not soften the streusel. Keep the plain cake at a cool room temperature overnight, or refrigerate it in a sealed container for longer storage. Bring slices toward room temperature before serving, or warm them gently in a low oven.


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# Epiphany Orange-Almond Cake

> Make Epiphany orange-almond cake in a lined 9-inch (23-centimeter) round pan. Whisk 3 eggs with 3/4 cup sugar, 1/2 cup olive oil, 1/2 cup yogurt, the zest of 2 oranges, 1/4 cup orange juice, and vanilla. Fold in 1 cup all-purpose flour, 1 1/2 cups almond flour, 2 teaspoons baking powder, and salt. Bake at 350°F (177°C) for 35 to 42 minutes, cool completely, and cut 10 slices. It is a household celebration cake, not a universal Epiphany tradition.

Source: https://mycatholickitchen.com/epiphany-orange-almond-cake/  
Publisher: The Keeping Feast Kitchen  
Published: 2026-07-19  
Updated: 2026-08-26

## A bright home cake for an Epiphany gathering

This Epiphany orange-almond cake uses a 9-inch (23-centimeter) round pan and makes 10 slices. Whisk three eggs with sugar, olive oil, yogurt, orange zest and juice, then fold in almond flour, all-purpose flour, baking powder, and salt. Bake at 350°F (177°C) for 35 to 42 minutes, until the center springs back and a tester has only a few moist crumbs.

Epiphany is celebrated on January 6 in the Roman calendar, though local calendars may transfer its observance. The Vatican’s [Epiphany reflection](https://www.vatican.va/content/francesco/en/angelus/2025/documents/20250106-angelus.html) centers the manifestation of Jesus and the journey of the Magi. Cake customs vary widely across countries and communities. This orange-almond cake is a household celebration recipe, not a universal Catholic or regional king-cake tradition.

## Ingredients for one 9-inch cake

- 1 cup (125 grams) all-purpose flour
- 1 1/2 cups (150 grams) fine almond flour
- 2 teaspoons (8 grams) baking powder
- 1/2 teaspoon fine salt
- 3 large eggs, at room temperature
- 3/4 cup (150 grams) granulated sugar
- 1/2 cup (120 milliliters) mild olive oil
- 1/2 cup (120 grams) plain whole-milk yogurt
- finely grated zest of 2 medium oranges
- 1/4 cup (60 milliliters) fresh orange juice
- 1 teaspoon vanilla extract
- 1 tablespoon powdered sugar for serving, optional

This cake contains almonds, wheat, eggs, and milk. Check all packaged ingredients and prevent cross-contact for guests with allergies. It is not gluten-free because almond flour appears in the title; the all-purpose flour has not become invisible through seasonal goodwill.

## Prepare the pan and oven

Heat the oven to 350°F (177°C) with a rack in the center. Lightly oil a 9-inch round metal cake pan. Line the bottom with a parchment circle and oil the parchment. Do not use a loose-bottom pan unless it is designed to hold this batter without leaking.

Measure ingredients before mixing. Spoon all-purpose flour into the measuring cup and level it rather than packing it; weight is more repeatable. Use fine almond flour, not coarse almond meal, for the intended crumb.

More carefully measured celebration recipes live in [Seasonal Bakes](/seasonal-bakes/).

## Mix the batter without overworking it

In a medium bowl, whisk the all-purpose flour, almond flour, baking powder, and salt until no compressed almond lumps remain.

In a large bowl, whisk the eggs and sugar for about 60 seconds, until slightly thickened and evenly combined. Whisk in the olive oil gradually, followed by yogurt, orange zest, orange juice, and vanilla. The mixture should look smooth and emulsified.

Add the dry ingredients and fold with a flexible spatula just until no dry pockets remain. Scrape the bottom and sides once. Do not continue beating after the batter is uniform; excess mixing can make the wheat flour build more structure than this tender cake needs.

Do not eat raw batter. It contains uncooked flour and eggs.

## Bake and cool completely

Pour the batter into the prepared pan and level the top. Bake for 35 minutes before checking. The cake is ready when it is golden, the center springs back lightly, and a wooden tester inserted near the center comes out clean or with a few moist crumbs—not wet batter. If needed, bake 3 to 7 minutes longer and check again.

Set the pan on a rack for 15 minutes. Run a thin blunt knife around the edge, invert the cake onto a plate, remove parchment, and turn it right-side up on the rack. Cool completely, about 1 hour, before dusting with the optional powdered sugar.

Do not add a hidden bean, figurine, almond, coin, or other object. Such traditions belong to particular cakes and communities, and concealed hard objects can create choking or dental hazards. Meaning does not need to arrive disguised as an emergency dentist appointment.

## Serve the table, not a performance

Cut 10 slices with a clean serrated knife. The cake is moist enough to serve plain. Orange segments can accompany it when prepared safely, or yogurt can be offered separately for guests who want it.

The [St. Joseph’s Day breadcrumb pasta](/st-joseph-breadcrumb-pasta/) follows the same approach: respect the observance, name the recipe’s scope, and test the kitchen method.

Before serving, check your local parish calendar and let the gathering’s prayer, reading, or hospitality lead. A decorative star made with a food-safe stencil and powdered sugar can refer to the Magi’s journey, but it is optional. The cake remains round even when symbolism is not applied with a sieve.

## Store it safely

Keep the cooled cake covered at room temperature for up to 1 day when the room is cool. For longer storage, refrigerate it promptly and use within 3 to 4 days. Individual slices can be wrapped and frozen for longer storage.

Discard cake with mold, an off odor, or other spoilage. Bring refrigerated slices toward room temperature shortly before serving for the best texture, but return leftovers to refrigeration within 2 hours, or within 1 hour above 90°F (32°C).

The recipe offers a dependable cake and a clearly bounded tradition. Families can add their own lawful, safe, and faithfully understood customs around it—the most important ingredient is not hiding in the crumb.

## Frequently asked questions

**Is orange-almond cake a traditional Epiphany cake?**

Different countries, regions, and families maintain distinct Epiphany breads and cakes. This is a home celebration recipe designed for the feast, not a claim to reproduce one universal or named regional king cake. When preserving a particular community tradition, learn its ingredients, form, meaning, and safe practice from knowledgeable people within that tradition.

**Can I make this Epiphany cake gluten-free?**

Not by simply omitting the all-purpose flour; it provides structure, and this version has not been tested with a substitute. Use a separately developed gluten-free recipe and verify every ingredient and cross-contact risk. Almond flour also creates a tree-nut allergen, while the recipe contains egg and dairy, so “gluten-free” would not make it safe for all guests.

**How do I know when the orange-almond cake is baked?**

Begin checking at 35 minutes. The top should be golden, the center should spring back lightly, and a wooden tester near the center should show no wet batter—clean or a few moist crumbs is appropriate. If needed, bake 3 to 7 minutes more. Cool in the pan for 15 minutes before turning out.

**Should I hide a bean or figurine in an Epiphany cake?**

This recipe specifically says not to hide a bean, coin, figurine, almond, or other object. Such practices belong to particular traditions and concealed hard objects can cause choking or dental injury. Mark the feast with a visible decoration, prayer, or other locally understood custom instead. Never assume guests know an object is hidden in food.

**How long does orange-almond cake keep?**

Keep the cooled covered cake at room temperature for up to 1 day in a cool room. Refrigerate for longer storage and use within 3 to 4 days, or freeze wrapped individual slices. Return leftovers to refrigeration within 2 hours of serving, or within 1 hour when the temperature is above 90°F (32°C).


---

# Coffee Cake Bars: Pan Size, Cutting and Carrying

> Coffee cake bars are fully baked cake cut into smaller, portable portions, not deliberately underbaked squares. For a gathering, keep a recipe's specified pan and use a cutting grid; changing the pan also changes batter depth and baking behavior. The cinnamon-raisin example below separates that dependable planning choice from an untested sheet-pan conversion. Cool before cutting, identify wheat, milk and egg, and maintain appropriate storage and serving conditions.

Source: https://mycatholickitchen.com/raisin-coffee-cake-bars/  
Publisher: The Keeping Feast Kitchen  
Published: 2026-09-08  
Updated: 2026-09-08

## How do you turn coffee cake into bars?

Coffee cake bars are fully baked cake cut into smaller, portable portions, not deliberately underbaked squares. For a gathering, keep a recipe's specified pan and use a cutting grid; changing the pan also changes batter depth and baking behavior. The cinnamon-raisin example below separates that dependable planning choice from an untested sheet-pan conversion. Cool before cutting, identify wheat, milk and egg, and maintain appropriate storage and serving conditions.

## Is this a new recipe or a serving adaptation?

This is a researched portioning and transport guide for the site's [cinnamon-raisin cake](/cinnamon-raisin-coffee-cake/), not a claim of a new kitchen test. Its original formula uses a 9-inch square pan, 250 grams of all-purpose flour, 240 grams of sour cream, two eggs and 150 grams of raisins, with cinnamon streusel inside and on top.

Those details matter: “coffee cake” can also describe a different batter, filling or pan. Cutting a cake into bars does not turn it into a dense cookie bar.

For a fixed parish coffee-hour commitment, our editorial choice is to keep the existing pan and formula, then cut smaller pieces. Trial a pan conversion on another occasion before promising its yield and timing to a group. A Sunday gathering supplies the occasion; these bars are not a prescribed Catholic food.

## What changes in a 9-by-13-inch pan?

Measure the pan's inside base, not its handles. The following is our geometry calculation for nominal rectangular bases:

| Pan | Base area | What one unchanged batch means |
|---|---:|---|
| 9 × 9 inches | 81 square inches | Original reference area |
| 9 × 13 inches | 117 square inches | Same batter spread over more area |
| Two 9 × 9-inch pans | 162 square inches total | Two separate batches preserve the original loading per pan |

With one unchanged batch in a 9-by-13, the theoretical unrisen depth is 81 ÷ 117 = 9/13, or about **69.2%** of the original depth. This assumes equal batter volume, level spreading and straight-sided bases. It is not a measured finished-cake height or a baking-time multiplier.

A larger surface also spreads the same streusel more thinly. Keeping the middle ribbon and top covering equally generous would require thinking about the whole formula, not simply adding another handful of crumbs.

[King Arthur Baking's pan-substitution guide](https://www.kingarthurbaking.com/blog/2019/04/23/the-essential-alternative-baking-pan-sizes) recommends a 50% ingredient increase as a practical 9-inch-square to 9-by-13 conversion. That general advice is not a test of this particular raisin cake. It also illustrates a different goal: maintaining approximately the original depth, not making thinner bars.

Do not pour cake batter into a shallow cookie sheet because both pans are called “sheet pans.” Use the depth and material required by the chosen recipe.

## Should you scale up or make two cakes?

For the original square-pan route, two separately measured batches avoid inventing a new pan schedule. Record each cake separately; two pans in the oven can still affect baking, so follow the recipe and oven instructions and check each cake independently.

Here is a limited shopping calculation, not a complete doubled recipe:

| Ingredient | One original batch | Two separately made batches |
|---|---:|---:|
| All-purpose flour for batter | 250 g | 500 g |
| Sour cream | 240 g | 480 g |
| Raisins | 150 g | 300 g |
| Eggs | 2 large | 4 large |

The table covers only selected batter ingredients. Streusel has its own ingredients and is additional. Do not use this partial table as a mixing list.

If you specifically need one rectangular cake, choose a complete recipe developed for that pan. For example, [King Arthur's cinnamon-streusel coffee cake](https://www.kingarthurbaking.com/recipes/cinnamon-streusel-coffee-cake-recipe) specifies a 9-by-13 pan and 350°F, with a 55-to-60-minute baking range for that version. It is a different formula, without the site's raisin addition. Do not attach its time to the thinner same-batch conversion above.

## How do you prepare for clean portions?

Choose the cutting and carrying arrangement before baking. Follow the recipe's greasing and lining directions and the pan manufacturer's instructions. If using baking parchment, check its temperature limit and keep it away from heating elements; never substitute wax paper.

For transport, leaving the cooled cake supported in its pan avoids moving a large slab on flexible paper. Use a clean cake server to lift individual portions. If you do remove a cake, wait until adequately cooled and use a suitable supporting board rather than relying on a narrow paper handle.

Keep the full ingredient list with your preparation notes. Do not taste the batter or uncooked streusel: both contain raw flour. The [FDA's flour-safety guidance](https://www.fda.gov/food/buy-store-serve-safe-food/handling-flour-safely-what-you-need-know) also calls for separating raw ingredients from ready-to-eat food and washing hands and equipment after preparation.

## How do you judge doneness after a pan change?

Use the complete selected recipe's temperature, checking window and doneness cues. A thin layer can finish differently from a thick one, but area arithmetic cannot establish its safe finishing time.

For the cited rectangular cinnamon-streusel recipe, the publisher uses a golden top, a clean center tester and spring-back in the middle. Those cues belong with that recipe's method. Dark streusel at the edges alone does not establish that the center is baked.

For an experimental pan conversion, record the pan, batter amount, oven setting and observed checks. There is no tested end time for the site's unchanged batch in a 9-by-13 pan in this guide. Do not serve wet batter or treat a gummy center as an intentional bar texture.

## What cutting grid gives useful coffee-hour portions?

Wait until the cake has cooled before cutting it for packing. Mark the grid lightly, then cut with a clean knife suitable for the pan; do not score a nonstick surface with an unsuitable blade. Support each piece from beneath.

These are original portion plans, not nutrition servings:

| Cake base | Grid | Pieces | Nominal footprint before shrinkage or trimming |
|---|---|---:|---|
| 9 × 9 inches | 4 × 4 | 16 | 2.25 × 2.25 inches |
| 9 × 9 inches | 4 × 6 | 24 | 2.25 × 1.5 inches |
| 9 × 13 inches | 4 × 6 | 24 | 2.25 × about 2.17 inches |

Two square cakes cut into 24 each yield 48 small portions. They do not automatically feed 48 guests: decide the planned allowance and what else is served. Provide plates or food-safe portion liners; crumbly streusel does not become mess-free because the cake is smaller.

## How should you pack and serve the bars?

Pack cooled portions in a rigid food-safe container, preferably in one layer so the topping is not compressed. Keep the ingredient record with the container. Our shared-table handling choice is refrigerated storage, rather than a claimed room-temperature shelf life for an untested variation.

Apply [USDA leftover guidance](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety): refrigerate promptly within two hours, or one hour above 90°F, in shallow containers; keep the refrigerator at 40°F or below and use refrigerated leftovers within three to four days. Do not wait beyond those limits for perfect cooling. Keep the reserve chilled and bring out manageable portions; discard food that exceeds its safe time limit.

The original ingredients include wheat, milk and egg. Check every package and any additions; the [FDA's allergy guidance](https://www.fda.gov/food/buy-store-serve-safe-food/food-allergies-what-you-need-know) explains why ingredient identification matters. Separate utensils and preparation arrangements are needed to manage cross-contact. Do not describe a shared-kitchen bake as allergy-safe without an appropriate basis.

More ideas sit in the Sunday and feast-day breakfast collection. A clear portion plan, truthful ingredient card and suitable storage matter more than producing the largest possible tray.

## Sources

- [King Arthur Baking: Alternative baking pan sizes](https://www.kingarthurbaking.com/blog/2019/04/23/the-essential-alternative-baking-pan-sizes).
- [King Arthur Baking: Cinnamon Streusel Coffee Cake](https://www.kingarthurbaking.com/recipes/cinnamon-streusel-coffee-cake-recipe), a separate rectangular recipe, not evidence of testing the site's raisin formula.
- [FDA: Handling flour safely](https://www.fda.gov/food/buy-store-serve-safe-food/handling-flour-safely-what-you-need-know).
- [FDA: Food allergies](https://www.fda.gov/food/buy-store-serve-safe-food/food-allergies-what-you-need-know).
- [USDA FSIS: Leftovers and food safety](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety).

## Frequently asked questions

**Can I bake the same coffee cake batter in a 9-by-13 pan?**

Changing from a 9-inch square pan to a 9-by-13 spreads the same batch over more area. The theoretical unrisen depth becomes about 69.2% of the original, not a guaranteed final height or time reduction. This guide has not tested that conversion. For a committed gathering, use a complete recipe for the chosen pan.

**How many coffee cake bars can I cut from one square cake?**

A 9-inch square cake can be divided into a four-by-four grid for 16 pieces or a four-by-six grid for 24 smaller portions. These are cutting plans, not nutrition servings or a guarantee of how many guests it feeds. Account for shrinkage, trimming and what else will be served.

**Should I reduce the baking time by the pan-area percentage?**

No. Pan-area arithmetic describes a geometric change in the unrisen batter under stated assumptions. It does not calculate heat transfer or establish a safe finishing time. Follow the complete chosen recipe's method and doneness cues. Do not serve wet batter or describe an underbaked center as intentionally fudgy coffee cake.

**How do I carry coffee cake bars without crushing the topping?**

Cool the cake before packing, keep portions supported, and use a rigid food-safe container with a single layer when practical. Do not rely on flexible parchment to support a large slab. Keep the ingredient information with the container and maintain the appropriate refrigeration and serving limits for the bake.

**What should I label for a shared coffee-hour table?**

Identify the actual ingredients, including wheat, milk and egg in the original cinnamon-raisin formula, and check all packaged additions. Tell guests about relevant preparation and cross-contact limits rather than calling the bake allergy-safe. Keep suitable serving utensils separate and follow the event organizer's requirements. Religious occasion does not override food safety.


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# St. Joseph’s Day Breadcrumb Pasta

> Make St. Joseph’s Day breadcrumb pasta for four by toasting 1 cup breadcrumbs with 2 tablespoons olive oil for 6 to 8 minutes, simmering a garlic sauce made from one 28-ounce can of crushed tomatoes for 20 minutes, and cooking 12 ounces (340 grams) spaghetti until al dente. Toss the pasta with sauce and reserved cooking water, then add crumbs at the table. This is a meatless Sicilian-inspired household version; St. Joseph’s Day food traditions vary by parish, town, and family.

Source: https://mycatholickitchen.com/st-joseph-breadcrumb-pasta/  
Publisher: The Keeping Feast Kitchen  
Published: 2026-07-19  
Updated: 2026-08-26

## A meatless pasta for a St. Joseph’s Day table

This St. Joseph’s Day breadcrumb pasta serves four with 12 ounces (340 grams) spaghetti, a simple garlic-tomato sauce, and 1 cup crisp breadcrumbs. Toast the crumbs for 6 to 8 minutes, simmer the sauce for 20 minutes, and combine it with al dente pasta and enough reserved cooking water to make the sauce cling.

Breadcrumb pasta appears in Sicilian and Italian-American St. Joseph’s Day cooking, where crumbs are often associated with sawdust and St. Joseph’s work as a carpenter. Traditions and recipes differ by town, parish, and family. This is one tested meatless home version, not a claim that every St. Joseph’s table serves the same dish.

The Solemnity of St. Joseph, Spouse of the Blessed Virgin Mary, is observed on March 19 in the Roman calendar; the [USCCB’s March 19 page](https://www.usccb.org/prayer-and-worship/liturgical-year/lent/march-19) provides prayer and reflection for the day. Consult the local parish or diocesan calendar for the observance and any applicable fasting or abstinence guidance.

## Ingredients for four servings

For the breadcrumbs:

- 1 cup (60 grams) coarse fresh breadcrumbs
- 2 tablespoons olive oil
- 1/4 teaspoon fine salt
- 1 tablespoon chopped flat-leaf parsley, optional

For the pasta:

- 12 ounces (340 grams) spaghetti or bucatini
- 1 tablespoon olive oil
- 4 garlic cloves, thinly sliced
- 1/4 teaspoon red-pepper flakes, optional
- 1 can (28 ounces / 794 grams) crushed tomatoes
- 1/2 teaspoon fine salt, plus salt for the pasta water and more to taste
- 1/4 teaspoon black pepper
- 1 teaspoon red-wine vinegar, plus more to taste

The recipe contains wheat. Check every packaged ingredient for allergy and dietary needs and prevent cross-contact. For a fish-forward family variation, seek a separate tested recipe rather than casually adding anchovies without informing guests.

## Toast the crumbs first

Heat a large, dry skillet over medium-low for 1 minute. Add 2 tablespoons olive oil and the breadcrumbs. Cook for 6 to 8 minutes, stirring frequently, until evenly golden and crisp. Lower the heat if dark spots appear faster than the rest can color.

Transfer the crumbs immediately to a plate; they will keep browning in the hot skillet. Stir in 1/4 teaspoon salt and the parsley. Once cool, keep them dry and separate from the sauce. Their whole assignment is crispness, and tomato sauce is an aggressive recruiter.

More savory feast-day recipes live at the [Saints’ Table](/saints-table/).

## Simmer the garlic-tomato sauce

Return the skillet to medium-low and add 1 tablespoon olive oil. Add the sliced garlic and optional red-pepper flakes. Cook for 45 to 60 seconds, stirring, until the garlic smells fragrant but has not browned. Burned garlic will make the sauce bitter; start again if it turns dark.

Add the crushed tomatoes carefully because they may splatter. Stir in 1/2 teaspoon salt and black pepper. Bring to a gentle simmer, then reduce the heat and cook partially covered for 20 minutes. Stir every few minutes and scrape the bottom. The sauce should thicken slightly but remain loose enough to coat pasta.

Stir in 1 teaspoon vinegar. Taste from a cooled spoon and adjust salt, pepper, or vinegar in small amounts.

## Cook and combine the pasta

While the sauce simmers, bring a large pot of water to a boil. Salt it according to dietary needs and cook the pasta according to the package timing until al dente. Before draining, reserve 1 cup of pasta water.

Add the drained pasta to the sauce over low heat. Toss for 1 to 2 minutes, adding reserved water 2 tablespoons at a time until the sauce looks glossy and coats the strands. Start with 1/4 cup; different pasta and sauce reductions need different amounts. Remove from heat.

Divide among four warm bowls. Add about half the toasted breadcrumbs at the table and pass the rest so diners can preserve their preferred level of crunch. Serve promptly.

The [Epiphany orange-almond cake](/epiphany-orange-almond-cake/) offers another recipe whose feast-day connection is stated without treating one household bake as universal tradition.

## Make it ahead without losing the contrast

The tomato sauce can be cooled promptly and refrigerated in a covered shallow container for 3 to 4 days. Store completely cooled breadcrumbs separately in an airtight container at room temperature for up to 2 days if the room is cool and dry. Discard crumbs that become damp or show spoilage.

Reheat refrigerated sauce to 165°F (74°C), stirring and checking more than one spot. Cook fresh pasta when possible. Refrigerate leftover combined pasta within 2 hours, or within 1 hour above 90°F (32°C), use within 3 to 4 days, and reheat to 165°F.

At the table, name the recipe honestly: a Sicilian-inspired, meatless St. Joseph’s Day pasta from this kitchen. Hospitality grows when food carries its context as carefully as it carries the bowl.

## Frequently asked questions

**Why are breadcrumbs served on St. Joseph’s Day pasta?**

In Sicilian and Italian-American St. Joseph’s Day traditions, breadcrumbs are often associated with sawdust and St. Joseph’s work as a carpenter. Meanings and dishes vary by place and family, so this explanation should not be turned into a claim about every table. Ask relatives or community cooks about the particular tradition they maintain.

**Can I make the breadcrumb pasta without anchovies?**

Yes. This tested recipe contains no anchovies and uses garlic, tomato, vinegar, and toasted crumbs for flavor and texture. Do not assume another version is fish-free; ask and check ingredients. If adding anchovies for a family variation, disclose the fish allergen and use a tested quantity rather than changing the served dish without telling guests.

**How do I keep toasted breadcrumbs crisp?**

Transfer them out of the hot skillet as soon as they are evenly golden, cool them completely, and keep them separate from sauce and steam. Add crumbs only at the table. Store cooled crumbs in an airtight container in a cool, dry room for up to 2 days, and discard them if damp or spoiled.

**Can I make St. Joseph’s Day pasta ahead?**

Make the tomato sauce ahead, cool it promptly in a shallow covered container, and refrigerate for 3 to 4 days. Reheat it to 165°F (74°C), stirring, then cook fresh pasta and combine just before serving. Prepare breadcrumbs separately and keep them dry. Refrigerate combined leftovers promptly and use within 3 to 4 days.

**Is this pasta suitable for every Catholic fast or abstinence day?**

It is meatless as written, but personal health, age, dispensation, local law, liturgical date, ingredient interpretation, and dietary obligation are matters for the relevant Church authority and individual circumstances. Check current guidance from your parish or diocese. Guests may also have allergies or other dietary needs that are separate from religious observance.


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