Coffee Cake
 
Prep time
Cook time
Total time
 
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!
Recipe by Lemon Sugar at http://lemon-sugar.com/2012/05/coffee-cake.html/