The Right Way To Freeze Coffee Cake, Sliced Or Whole

When the craving to whip up a buttery coffee cake strikes, it's okay if you don't think you'll eat it all within a few days. The good news is you don't have to have an occasion to make a cinnamon orange coffee cake or worry about it going stale on the counter since the cake freezes well. Whether it's whole or cut into single-serve leftover slices, to freeze coffee cake and guarantee the best quality and freshness, you just need to cover it adequately.

To do so, wrap up the whole cake or individual slices in a couple of layers of cling wrap. Then, store it in an additional layer of aluminum foil, or place the wrapped coffee cake in an airtight container or sealed freezer bag. Wrapping it completely prevents any excess moisture or odors from the freezer from permeating the cake, keeping the texture and taste fresh and avoiding unwanted freezer burn.

The components of coffee cake, including the rich cake layers and its crumble topping, not only freeze well but thaw flawlessly too. Just remove your cake from the freezer at least a few hours before you're ready to eat it (or overnight to prepare it for the next morning's breakfast). Let it thaw wrapped to avoid any condensation from accumulating on the cake, and transfer the whole coffee cake to a pan to warm through in the oven. Or heat up a single slab or slice in the microwave for an easy, yet satisfying morning treat.

Before freezing your coffee cake, it's also crucial to take into account any special ingredients or components. Specifically, consider any icing. Whether you've got a maple powdered sugar drizzle, glaze, or swirls of buttercream (for instance, for coffee cake cupcakes), you'll want to be careful not to ruin it with plastic wrap. To avoid a sticky situation for coffee cakes with icing, simply freeze the cake until solid on a sheet pan, before wrapping up slices or the whole cake. 

If you typically dust your coffee cake with powdered sugar, no need to do so before you freeze it — just coat it with the sugar after it's thawed, right before serving. Do make note of any fruity inclusions like raspberries or blueberries, too. Though they freeze well, their colors and juices could seep out as the cake thaws. This usually is not a huge problem, but more reason to thaw the cake slowly in the fridge, still wrapped to catch extra moisture.

And since one of the main allures of coffee cake is its delicate, buttery texture, just make sure not to overpack your storage container or stack other foods on top of your coffee cake as it solidifies in the freezer. This could crush the crumb topping or damage evenly layers of streusel filling. Basically, you want to avoid smooshed cake — not only does it not look great, but it can make your cake's open crumb structure condense.

Whether your coffee cake is prepared traditionally or with inventive ingredients like sourdough discard, it might be tempting to let slabs of cake sit in the freezer forever, reserving them for some undetermined future time. However, while freezing does preserve the cake and keep it food-safe, it's best to serve and enjoy your leftover coffee cake within three months of freezing it for the best quality. Any longer in the fridge could pose the risk of moisture or freezer burn that could alter the taste and texture.

To keep track of your coffee cake's shelf life, it helps to label its container with the date you froze it. For the freshest results, it's also key to get your cake in the freezer pretty soon after it's been baked. Of course, let it cool completely before wrapping it up and storing it. However, don't let your coffee cake sit out on the counter or in the fridge for days before wrapping and transferring it to the freezer. The sooner you preserve its goodness, the better.

Preparing coffee cake ahead of time and storing the leftovers or whole cake in the freezer can be thought of as a gift to your future self. You can enjoy the fruits of your baking labor, later. Just make sure to wrap it up well and store it in an airtight container.