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.
- 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!
