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Author:
Franco Salzillo
You might not know this, but pancake mix is a beautiful substitute for all-purpose flour. More often than not, pancake mixes are made with wheat flour enriched with vitamins and minerals and a pinch of baking soda. The mix produces fluffy pancakes, but also cakes, muffins and cupcakes.
Pancake mix makes the nicest and fluffiest coffee cake as well, and it’s much lighter than the regular kind. Here’s how to make a coffee cake with pancake mix. There’s nothing like this one for a quick and easy coffee cake. It’s a wonderful opportunity to make the most out of pancake mix — the results are tastier as well, if you ask me.
To make this spongy cake, you’ll need four cups of pancake mix, sugar, baking powder, milk, butter, eggs and oil. Think of this one as a regular cake because it is. It just turns out fluffier!
We’re also topping this one with a classic, crunchy layer of streusel: those crumbly bits of brown sugar and butter everyone loves. The streusel really helps you sell the story, that this is a regular coffee cake with the only difference that it’s made with pancake mix.
Make this pancake coffee cake in a loaf pan — that way, it’s easier to slice and portion. The pan will also keep the cake in shape. The rest is combining everything in a mixing bowl; there’s no cutting corners here; it’s just good-old cake making!
For the coffee cake:
For the streusel topping:
Butter a (20 x 10 x 6 cm) loaf pan and set aside. Preheat the oven at 350°F.
Add the pancake mix, baking powder and sugar into a mixing bowl and combine.
Pour in the milk and the eggs one at a time while stirring. Add the oil and the vanilla extract. Incorporate.
To make the streusel topping, combine the pancake mix, brown sugar, cold butter and cinnamon in a food processor until crumbles form.
Pour into the greased loaf pan, top with the streusel and bake for 30 minutes. Check if cooked through with a toothpick.
