Easy one-bowl coffee cake from Serious Eats by Stella Parks

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

  • anya_sf on February 18, 2021

    I made 2/3 recipe in a 9"x9" pan, reducing the sugar by 25%. I found 150 g sliced rhubarb in my freezer which I placed on top of the cake batter under the streusel. Baked the cake an extra 10 minutes due to the moisture from the fruit, which probably was a little too long, but the cake still very moist. The rhubarb was really nice with the cake (I actually wanted more of it) and the cake was still plenty sweet, almost too much so. The cake had a fine crumb and fairly dense texture (maybe due to less sugar). Good, but not sure I'd make again.

  • StoicLoofah on May 16, 2017

    I substituted food processed unleavened strawberry bread as the crumb on top and whole wheat flour in the cake because I ran out of AP flour. I also used a pyrex 9x13 baking dish because that's the only one I have. And despite all of that, it still worked

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.