This recipe for delicious coffee cake comes from the Pioneer Woman Blog. I wanted to make something sweet and simple for a friend that was coming over for coffee. I had everything on hand for this recipe and PW just raved about this coffee cake, so I knew I had to make this.The cake part of this coffee cake is super fluffy and moist and the ample brown sugar and pecan topping scented with cinnamon is incredibly good. I will definitely put this recipe in my 'favorites file' and make it anytime I want something delicious and simple for breakfast or brunch or really, anytime.
The Best Coffee Cake Ever!
Source: Pioneer Woman
I halved this recipe and baked it in a 9 x 9 glass dish (there was only two of us enjoying this). I added the measurements I used in red.
FOR THE CAKE:
1-1/2 stick Butter, Softened (6 T Butter )
2 cups Scant Sugar (1 cup)
3 cups Flour, Sifted (1 1/2 cups)
4 teaspoons Baking Powder (2 tsps.)
1 teaspoon Salt (1/2 tsp.)
1-1/4 cup Whole Milk (6 oz milk)
3 whole Egg Whites, Beaten Until Stiff (2 egg white)
FOR THE TOPPING:
1-1/2 stick Butter, Softened (6 T Butter)
3/4 cups Flour (1/4 cup + 1/8 cup)
1-1/2 cup Brown Sugar (3/4 cup)
2 Tablespoons Cinnamon (1 T )
1-1/2 cup Pecans, Chopped (3/4 Cup)
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 over beat. 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!
* I added a half teaspoon vanilla to the cake batter and thought it was definitely a good addition. Gave the cake a good flavor.