The Best Coffee Cake. Ever. 1
Added by Ree on June 17, 2010 in Cakes, Desserts
Prep Time 5 mins
Cook Time 40-45 mins
Servings 16 Difficulty Easy
Ingredients
FOR THE CAKE:
1.5 stick (175g) Butter, Softened
2 cups(400g) Scant Sugar
3 cups(420g) Flour, Sifted
4 teaspoons (16g) Baking Powder
1 teaspoon (8g) Salt
1.25 cup (306g) Whole Milk
3 whole Egg Whites, Beaten Until Stiff
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FOR THE TOPPING:
1.5 (175g) stick Butter, Softened
0.75 (105g) cups Flour
1.5 cup (330g) Brown Sugar
2 Tablespoons Cinnamon
1.5 cup (150g) 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!