Here is the recipe…
Beat egg whites and set aside…
Add flour mixture and milk alternately until combined…
Fold in beaten egg whites with a rubber spatula…
In a separate bowl, combine topping ingredients with a pastry cutter/fork until crumbly…
Bake for 40 to 45 minutes, or until no longer jiggly…
Recipe from here
Ingredients
- FOR THE CAKE:
- 1.5 stick Butter (170 gms, Softened (I used unsalted butter))
- 2 cups Sugar (scant)
- 3 cups Plain Flour (Sifted)
- 4 tsp Baking Powder
- 1 tsp Salt
- 1 1/4 cup Whole Milk
- 3 Whole Egg Whites (Beaten Until Stiff)
FOR THE TOPPING:
- 1.5 stick Butter (170 gms, Softened (I used unsalted butter))
- 3/4 cups Plain Flour
- 1.5 cups Brown Sugar (I used light brown sugar)
- 2 tbsp Cinnamon powder
- 1.5 cup Pecans / Walnuts (Chopped ( measured before chopping))
Instructions
- Preheat oven to 180 C, 10 mins before baking. Sift together flour, baking powder, and salt. Beat egg whites and set aside.
- Cream butter and sugar. Add flour mixture and milk alternately until combined (start and end with flour). Don't overbeat. Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9 x 13 (or LARGER!) baking pan. A cake pan with higher sides would be best.
- In a separate bowl, combine topping ingredients with a pastry cutter/fork until crumbly. Sprinkle all over the top.
- Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm---delicious!
Notes
I made only half the qty of the recipe. I used 2 egg whites for half the qty. Used a 8 inch square tin for baking and baked for 35 mins. I stored the cake at room temp in an air tight container for 3-4 days.
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So just to clarify, where it says “3 whole egg whites” you means just 3 egg whites and not 3 whole eggs, right? The “whole” part was a bit confusing as a whole egg includes the white and the yolk.
Hi Suja,
Yes, it’s 3 egg whites only. Sorry for the confusion.
Cheers
Maria
Isn’t there something wrong with the topping ingredients
Hi,
I’m not sure what exactly you are referring to? I’ve listed the ingredients that I’ve used.
Cheers
Maria
Hi Maria
Is it possible to bake it without the topping
I guess you can, but the very identity of coffee cake is it’s topping ;)
Hi Maria,
Thanks a lot for all your yummy recipes.. I am a hard core fan of yours ? and this one was in my to try list from long time and today was the d day :) loved it… And my crust became a little crispy .. But the cake is perfect.. What could be the reason?
Hi Parvathy,
You are welcome dear :) Thank you so much! Btw, this is one of my fav cake recipes. I guess maybe the top portion was getting browned faster. Maybe next time, when the cake is halfway through, you can cover the cake tin loosely with aluminium foil, this prevents the over-browning of the top. Hope this helps..
Cheers
Maria
Hi Maria,
I have tried this cake multiple times and it has always been an instant hit.
Thanks so much for this recipe.
However I feel there is a bitter aftertaste. Do you think it could be because of the cinnamon powder I use or the walnuts??
Hi Preeti,
Thank you so much :) Good to know that this cake is a hit at your place. I guess, walnuts has a bitter taste, so that can be the reason for the bitter aftertaste. May be you can reduce the qty of walnuts and see..
Cheers
Maria
Thanks Maria; will try that next.
Awesome cake recipe.
hi Maria i was reading your coffee cake recepie.Realized that there is no coffee powder added at all
Hi Vilma,
Yes, there is no coffee in the ingredients list. I’ve mentioned in the write up part about it. Coffee cake is a term used for such cakes which usually has a streusel topping and is served with coffee :)
Happy New Year!
Cheers
Maria
Hi Preeti,
Thank you so much for your lovely feedback :)
I didnt powder the brown sugar, the brown sugar I use has a sand like texture.
Did you distribute the streusel topping evenly? Apart from that I dont know what can be done, sorry :(
Hope it comes out perfect next time!
Cheers
Maria
hi, i tried this recipe to take it for a christmas breakfast with friends. he cake came out moist and the topping was really tasty too. I do have a suggestion for you, it would be nice if you could stick to a standard measurement, either as cups or gms/ml. When there is a standard measurement it becomes easier to double or half the recipe. I hope you would consider doing in your future recipe.
Hi Vinitha,
Good to know that the cake turned out well. Thanks for your suggestion.
Cheers
Maria
Hi Maria
Going to try out this cake. I am not a very good cook. But I hope this can be my Xmas surprise for the year. Also, I’m going to try out the canapes for the party today. Please wish me luck :)
Hi Anu,
I do hope your Xmas surprise becomes a super hit :) All the best and have a fun party!
Cheers
Maria
Hi Maria
The cake tasted good. But my toppings slumped down. Why would that be? :(
Hi Anu,
Sorry dear, I’m not sure why that happened :( My guess is if you bake in a smaller size tin, chance is there for the topping to sink a bit.
Cheers
Maria
Okay.. will check next time
Hi Maria,
What other nuts can I use other than pecans / walnuts??
Hi Preeti,
Though Pecans or Walnuts are the best option, I think you can use Cashew or almonds too..
Cheers
Maria
Hey Maria,
Tried the cake for Christmas; it was awesome!! Everyone lived it; thanks for an amazing recipe
Hi Preeti,
You are welcome :) So good to hear that the cake was a hit!
Thanks a lot for the feedback.
Cheers
Maria
hello maria..just now tried this cake.it was ready in 37 mins and it came out so good…i used normal sugar for topping..so the topping was on the darker side…bt who cares when the cake is so moist n yummmmm… ;)
can u suggest any alternatives for brown sugar??
thanks & regards
Harsha
Hi Harsha,
I’m so glad that you tried this recipe so soon :) Yeah it’s a very good cake, if I say so myself.
White sugar is the common substitute for brown sugar. Sometimes Molasses is used along with white sugar. However if you get brown sugar, please do try this again with it. The flavour and texture with brown sugar is something you will enjoy.
Thank you so much for trying this so soon and also for sharing your feedback here :)
Cheers
Maria
Nice but how come it is called a coffee cake with no coffee as ingredient ???
Hi,
I’ve explained it in the write up, anyways here it is one more time :)
A coffee cake is a cake, often cinnamon-flavored, with a drizzled white icing or crumb topping, and usually eaten with coffee
Cheers
Maria
Hi Maria, I follow so many recipe sites but yours is my personal favourite. Every time I see an email from you I get excited. All your recipes seem tried and tested; perhaps why I have never flopped with any of your recipes. Also, they make use of no ‘hard to get’ ingredients so its always a pleasure to try one them out. Look forward to making the coffee cake soon. Cheers to much more delicious blogging from Maria :)
Hi Roshni,
I was so happy to read your comment dear. Great to know that you like to see the email updates from me :) Thank you so much!
I do hope you get to try this cake. It’s a good one!
Cheers
Maria
Hi can we use something instead of eggs!
Hi Deepa,
I think for this recipe, it’s difficult to make without eggs.
Cheers
Maria