Coffee Cake

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

  1. Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Beat egg whites and set aside.
  2. 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.
  3. In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.
  4. Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm—delicious!

 

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