Coffee cake from How to Bake Everything: Simple Recipes for the Best Baking (page 70) by Mark Bittman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pecans for walnuts.

  • SenseiHeidi on December 07, 2025

    As noted by MsMonsoon this is not a "batter" more like a soft sticky cookie dough, and yes, a 9×9 seemed a little too large. I used greased hands to spread the dough evenly in the pan. I made the vegan version. Good flavor and texture, it did rise a little bit as it baked. I used a mixture of walnuts and pecans.

  • MsMonsoon on October 09, 2021

    Recipe calls for a 9x9. I have only an 8x8 and it didn’t even seem enough batter for this smaller pan. Also, there is no “pouring” this batter the way the recipe states, as it is very thick. Didn’t have enough batter to make a full 2nd layer. I read a suggestion to just have a single layer coffee cake, and makehalf the streusel.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.