The best coffee cake. Ever.
This is the claim of The Pioneer Woman aka Ree Drummond. I think I have to agree!
I made her recipe last week on the morning of some relatives’ arrival for a week-long stay. To my delight, they were all coffee cake lovers and polished off this breakfast delight easily.
I made a couple of adjustments but as I write this at 1:23am, I can’t recall those little changes. No doubt I will remember when I make this again this weekend.
The recipe comes from The Pioneer Woman’s cooking blog. Delish!
Ingredients
- FOR THE CAKE:
- 1-½ stick Butter, Softened
- 2 cups Scant Sugar
- 3 cups Flour, Sifted
- 4 teaspoons Baking Powder
- 1 teaspoon Salt
- 1-¼ cup Whole Milk
- 3 whole Egg Whites, Beaten Until Stiff
- _____
- FOR THE TOPPING:
- 1-½ stick Butter, Softened
- ¾ cups Flour
- 1-½ cup Brown Sugar
- 2 Tablespoons Cinnamon
- 1-½ cup Pecans, Chopped
Preparation Instructions
- Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Beat egg whites and set aside.
- Cream butter and sugar. Add flour mixture and milk alternately until combined. Don’t overbeat. Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9 x 13 (or LARGER!) baking pan. A cake pan with higher sides would be best.
- In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.
- Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm—delicious!
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