Spekulatius Coffee Cake
- Yield: 16 servings 1x
Ingredients
Scale
Cake:
- 1 ½ sticks unsalted butter, softened
- 1 cup granulated sugar
- 3 cups all-purpose flour
- 4 tsp baking powder
- 1 tsp salt
- 3 egg whites
- 1 ¼ cups whole milk
Topping:
- 1 ½ sticks unsalted butter, softened
- ¾ cup all-purpose flour
- 1 cup brown sugar
- 2 Tbsp Edora Spekulatius Spice Mix
- 1 ½ cups almonds, chopped and lightly toasted
Instructions
- Heat oven to 350° F. Grease a 9" x 13" pan.
- In the bowl of a stand mixer fitted with paddle attachment, cream butter and granulated sugar until light and fluffy.
- In a large bowl, sift together flour, baking powder, and salt.
- Beat egg whites until stiff, then set aside. (An immersion blender fitted with the whisk attachment is great here since your mixer is occupied.)
- Starting and ending with the flour mixture, add flour mixture and milk to butter/sugar alternately. Mix until combined, being careful to not overmix. Scrape down bowl as necessary after each addition.
- Using a rubber spatula, fold in stiff egg whites.
- Spread batter into pan.
- In a medium bowl, combine all topping ingredients. Using a pastry blender, mix until crumbly. Evenly sprinkle on top of cake batter.
- Bake for 40–45 minutes or until the cake is no longer jiggly in the centre.
Notes
Adapted from: The Pioneer Woman
Find it online: https://recipes.fikabrodbox.com/spekulatius-coffee-cake/
