I don’t have a lot of experience with coffee cake.  It’s not a dessert that my family made when I was growing up, and with the exception of the school cafeteria version, I don’t believe I’d ever had it until my mother-in-law sent it home with my husband when we were in college.  I’m not really sure why we never made it, it seems like something my Mom would be all over – white cake, sugar, butter…seems right up her alley!

My husband absolutely loves a good coffee cake, so I figured it was time I found an amazing recipe.  Of course, the first place I stop for a simple and comforting dessert is always The Pioneer Woman, and she came through again.  This coffee cake is both easy and VERY tasty.  The cake is buttery and light, and the topping is out of this world.  We ate it all in two days.  We, being my husband and me.  As in, two of us.  I miss it.

That being said, I’m very glad it’s gone.  My swimsuit is glad it’s gone.  I have a beach vacation coming up, so it’s a very good thing that it’s no longer staring at me from my counter top.

Do your desserts stare at you?  Mine do.  Staring is rude, so I have to teach them a lesson and eat them.  Everyone needs to learn good manners at some point, right?

Quit judging me.

Make some coffee cake instead.  Then you’ll understand.

Seriously, look at this cake.  The topping sinks down into the batter while it’s baking and infuses the crumbly cake with tons of sweet cinnamon flavor.  Your kitchen will smell so good while it’s baking that you might not be able to contain yourself while it cools.  However, I recommend that you try your best, because hot cinnamon and sugar will certainly burn your mouth.

Trust me.  I know these things.

If you’re looking for a good coffee cake recipe to try, I suggest you start with this one.  It’s perfect for breakfast, brunch, dessert…lunch…dinner…snack time…

It’s a crowd-pleaser, for sure.  But I won’t say a word if you make for yourself, either.

Enjoy!

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♥erin

Coffee Cake

 

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Prep time

30 mins

Cook time

45 mins

Total time

1 hour 15 mins

 

A perfect balance of cake and crumb topping, the coffee cake is a winner every single time! Recipe source: The Pioneer Woman

Serves: 16-24 servings

Ingredients

Cake Ingredients:

• 12 Tablespoons (1 and ½ sticks) unsalted butter, softened
• 2 cups sugar
• 3 cups sifted all-purpose flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1 and ¼ cups milk
• 3 egg whites, beaten until stiff

Topping Ingredients:

• 12 Tablespoons (1 and ½ sticks) unsalted butter, softened
• ¾ cups all-purpose flour
• 1 and ½ cups packed brown sugar
• 2 Tablespoons cinnamon
• 1 cup chopped pecans

Instructions

1. Preheat oven to 350 degrees F.
2. In a small bowl, sift together flour, baking powder and salt.
3. In another bowl, beat egg whites until stiff. Set both aside.
4. In the bowl of a stand mixer, cream together butter and sugar until light and fluffy.
5. Add the flour and milk alternately until well combined, but do not over beat. (Add ⅓ of flour, then ½ of milk, then ⅓ of flour, then rest of milk, then rest of flour.)
6. Using a spatula, fold the egg whites into the batter taking care not to deflate them.
7. Pour into a deep 9x13 pan and spread around. (This cake rises a lot, so the higher the sides, the better.)
8. Using a pastry cutter, combine the topping ingredients until crumbly and completely incorporated. Spread the topping over the top of the batter.
9. Bake for 40 to 45 minutes. Allow to cool for 10 minutes before serving.
10. Enjoy!

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