Try this Easy-To-Make Coffee Cake recipe, or contribute your own.
- Carbohydrate 964.52538 g
- Cholesterol 216.38 mg
- Fat 443.47248 g
- Fiber 33.3830002144575 g
- Protein 84.76118 g
- Saturated Fat 80.62576 g
- Serving Size 1 1 Serving (1780g)
- Sodium 5877.672 mg
- Sugar 931.142379785543 g
- Trans Fat 16.656832 g
- Calories 7988 calories
Step-by-step
- Preheat oven to 350 degrees.
- Mix ingredients for cake batter in order given.
- Pour into greased and floured 13 x 9 pan.
- Mix topping and sprinkle over cake.
- Bake for 55 minutes.
Baking powder does the heavy lifting in this batter, driving the rise of a dense crumb within a large 13x9-inch pan. Common failures stem from rushing the oven temperature or overworking the flour mixture, which triggers gluten development and results in a tough pastry rather than a tender cake. Preheating the oven to a steady 350 degrees Fahrenheit ensures the chemical leavening activates uniformly as the fats melt. Greasing and flouring the baking vessel prevents sticking, allowing the structure to expand without tearing along the edges. When dispersing the streusel topping over the unbaked batter, distribute the crumbs evenly to insulate the surface and create pockets of texture during the fifty-five-minute bake. Cool the finished pastry completely on a wire rack before slicing to let the crumb set properly. Serve thick squares alongside black drip coffee or unsweetened black tea to balance the high sugar content inherent in traditional sweet breakfast bakes. Store leftovers in an airtight container at room temperature for up to three days to maintain moisture.
