Spekulatius Coffee Cake 

Adapted from: The Pioneer Woman

Yield: 16 servings



  • 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


  • 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


  1. Heat oven to 350° F. Grease a 9" x 13" pan.
  2. In the bowl of a stand mixer fitted with paddle attachment, cream butter and granulated sugar until light and fluffy.
  3. In a large bowl, sift together flour, baking powder, and salt.
  4. Beat egg whites until stiff, then set aside. (An immersion blender fitted with the whisk attachment is great here since your mixer is occupied.)
  5. 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.
  6. Using a rubber spatula, fold in stiff egg whites.
  7. Spread batter into pan.
  8. In a medium bowl, combine all topping ingredients. Using a pastry blender, mix until crumbly. Evenly sprinkle on top of cake batter.
  9. Bake for 40–45 minutes or until the cake is no longer jiggly in the centre.

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