Take a Break with Coffee Cake

December 09, 2018 • Recipes, Desserts

Cake

  • ¾ of a cup of butter (1 ½ sticks), softened
  • 2 cups scant* sugar
  • 3 cups of flour, sifted
  • 4 tsp baking powder
  • 1 tsp salt
  • 1 ¼ cups of whole milk
  • 3 egg whites
Cake

Topping

  • ¾ of a cup of butter (1 ½ sticks), chilled
  • ¾ of a cup of flour
  • 1 ½ cups of brown sugar
  • 2 tbsp cinnamon
  • 1 ½ cups of pecans, chopped**

* For those who don’t know, scant means slightly less than. (I had to look it up!) ** I omitted the pecans (I like to feed treats to a friend with a nut allergy). I’m sure it would be excellent with pecans, but it was still delicious without)

Preheat your oven to 350°. Grease a 9 x 13 pan. Sift together flour, baking powder, and salt. Beat egg whites to stiff peaks and set aside.

Cream together butter and sugar. Alternately add milk and flour mixture until just combined (don’t over-beat). Fold in egg whites and then spread mixture in your pan. (This cake will puff up a bit during baking, so make sure your pan is large enough to accommodate that.)

Combine the topping ingredients with a pastry cutter or pulse in a food processor until crumbly, then evenly distribute over the batter.

Bake for 40–45 minutes, or until just set.

Source and Resource:

  1. http://www.reclaimingprovincial.com/2011/02/11/rees-coffee-cake/
  2. http://thepioneerwoman.com/cooking/2010/06/the-best-coffee-cake-ever/