Lemon Poppy Seed Pound Cake

Wednesday, October 24, 2012

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 CakesDesserts

  • 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
  • _____
  • 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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