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American Coffee Cake

American Coffee Cake

This is a cake that my room mate often made for me. It's super-addictive for cinnamon lovers! (By the way, coffee cake isn't flavoured with coffee; it's named coffee cake because it's supposed to be enjoyed with coffee.)

Ingredients: One 15 cm square cake

For the topping:
Pancake mix
50 g
Sugar
25-30 g
Butter
25-30 g
Cinnamon
1/2-1 teaspoon
For the cake batter:
Pancake mix
150 g
Egg
1
Sugar
30 g
Vegetable oil
30 g
Yogurt
100 g

Steps

1. Using your hands, mix the topping ingredients together until they resemble panko. Preheat the oven to 180°C and line the cake tin with parchment paper.
2. Break the egg into a bowl and beat it well. Place the bowl on a scale and measure in the sugar, vegetable oil, and yogurt (in that order), mixing well after each addition. Mix thoroughly after adding the vegetable oil, until the mixture starts to turn creamy.
3. Lastly, add the pancake mix, switch a spatula and briskly fold it into the mixture without over-mixing.
4. Pour the cake batter into the tin and even out the surface. Spread the topping evenly on top. Use your fingertips to twist the topping to get a cornflake effect.
5. Bake the cake in the preheated oven for approximately 30 minutes. This cake is very delicious freshly baked and can be reheated in the microwave after it cools. I prefer to eat it on the day that it's been baked, as the topping becomes moist from the following day.

Story Behind this Recipe

This is a cake that a friend made for me when I lived in a dormitory. She used a dry mixture called 'Bisquick', so I experimented using Japanese pancake mix to achieve a similar taste.