Episode 124 - Easy Coffee Cake - 2-19-13

The.Aubergine.Chef's picture

Mar. 07, 2013

If you've never baked before or afraid to try baking this is a great starter recipe! Though the cake consists of two components (streusel topping and cake) they are both super easy to make.


For topping
Light brown sugar 4 Ounce
Granulated sugar 17 Ounce , divided (5 ounce for topping and remaining for cake)
Ground cinnamon 1/2 Ounce
Salt 11 Gram , divided (4 gms for topping and remaining for cake)
All pupose flour 29 Ounce , divided (15 ounce for topping and remaining for cake)
Butter 8 Ounce , cubed , divided (1/2 for topping and 1/2 for cake,room temperature)
For cake
Baking powder 5/8 Ounce
Water 8 Ounce
Vanilla extract 1/2 Ounce
Eggs 3



1. Preheat the oven to 375 F.

2. Spray a 13 X 9 baking pan with cooking spray, line it with parchment paper and spray again on top.

3. In a mixer bowl, place together flour, both the sugars, cinnamon and salt.

4. In a stand mixer with a paddle attachment mix the flour with other dry ingredients at low speed.

5. Add in butter and beat until the butter incorporates well and when you press the flour mixture it holds the shape, set aside.


6. In a microwave proof bowl, place together water and 8 ounces of butter, and microwave for about 2 to 3 minutes or until butter melts and whisk.

7. Add in vanilla extract and eggs and whish well to mix.

8. In another mixer bowl, place all the dry ingredients for cake, and mix well using paddle attachment.

9. Add in the butter mixture into the flour mixture and beat until just combined, do not over mix it.

10. In the prepared baking pan, pour the cake batter, and spread into a thin even layer.

11. Sprinkle the layer of topping over the batter, press the remaining topping in small chunks and spread on top.

12. Bake in the oven for 20 to 30 minutes or until a knife inserted in centre comes out clean.


13. Remove the cake from the oven and allow to cool.

14. Loosen the sides of cake with a knife, place a piece of parchment paper on top and a baking pan, and flip both the pans.

15. Lift the cake pan to release the cake, peel of the parchment paper, place a chopping board and flip again to get the right side up.


16. Cut into desired in squares or cut in any shapes using cookie cutters and serve as desired.

Recipe Summary

Difficulty Level: Medium
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 12

Nutrition Facts

Serving size

Calories 601Calories from Fat 152

 % Daily Value*

Total Fat 17 g26.2%

Saturated Fat 10 g50%

Trans Fat 0 g


Sodium 493 mg20.54%

Total Carbohydrates 103 g34.3%

Dietary Fiber 2 g8%

Sugars 50 g

Protein 9 g18%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet