The Best Coffee Cake. Ever.

I forgot to take a "final" plated picture!  ARGH.  Oh well, it was so tasty that 

I didn't have a chance, ya that's it. : )  

It was a really good recipe.  I would make it again.  I did have to cook it longer than it

suggested, because the middle didn't seem done, but the edges then got a 

bit overdone.  So, next time I will just add a few minutes and check it often.

Very good recipe though!

source: The Pioneer woman

The Best Coffee Cake. Ever.

Added by Ree on June 17, 2010 in Cakes, Desserts

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!