Fandom Life TGON Bakes The Mindy Project

TGON Bakes: The Mindy Project Coffee Cake!

Source: Hasti at TGON

A new episode of The Mindy Project is now streaming on Hulu after a loooong AF hiatus, and what better way than to celebrate with one of Mindy’s favourites: Coffee Cake!

“Morgan Tookers: Oh my god. Dr L spotted the coffee cake. Get out of the way. We are bowling pins in her bath.

Mindy Lahiri: What? I don’t want coffee cake. I’m still full from that chia seed I had last night.”

It’s from the 12th episode from the second season called “Danny Castellano Is My Personal Trainer” which aired on 7 January 2014. It is an older episode, and even though Bear Claws get all the attention now, I bet Mindy still loves the cake and you will do too once you’ve tried it!

(…but honestly, why call it a coffee cake when there is no coffee used in the recipe?)

What you’ll need:

For the cake:

  • 169 gr Butter, Softened
  • 350 gr Sugar
  • 420 gr Flour
  • 16 gr Baking powder (4 teaspoons)
  • 1 teaspoon Salt
  • 305 ml Whole Milk
  • 3 whole Egg Whites

For the topping:

  • 169 gr Butter, Softened
  • 105 gr Flour
  • 330 gr Brown Sugar
  • 2 Tablespoons Cinnamon
  • 190 gr Chopped Pecans

Source: Hasti at TGON

Source: Hasti at TGON

How to bake:

  1. Preheat your oven to 170 °C or 350 °F.
  2. Sift together the flour, baking powder and salt in a bowl and set aside. Note here that this bowl won’t be used for the actual mixing of all the ingredients. I’ve made that mistake once and it’s a lot harder to mix if you start with your dry ingredients.
  3. Separate your eggs and beat only the egg whites together in a fat-free bowl until you have soft peaks. We won’t be using the yolks, so you can use them in another recipe!
  4. Cream your butter and sugar together. Add the flour mixture and milk alternately until well combined. It’s important to not overbeat! Start adding flour or milk when the previous is combined.
  5. Carefully fold in the egg whites with a spatula. And again don’t beat too long or you’ll beat out the airiness of the cake.
  6. Spread in a well-greased 22cm x 33cm (9 inch x 13 inch) baking pan. If you don’t have a pan in that size, you can always take a larger one. I wouldn’t get a smaller one as the batter will rise some in the oven. A cake pan with higher sides would be best.
  7. In a different bowl, mix all the ingredients for the topping. Mix it first with a spatula, but later with your hands to create medium sized crumbles.
  8. Sprinkle the crumbles all over the top of the cake.
  9. Bake for 40 to 45 minutes, or until it is set nice and firm. Preferably, this cake is best served warm.



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