Thursday, June 17, 2010

The Best Coffee Cake. Ever.


·        1-½ stick Butter, Softened
·        2 cups Scant Sugar
·        3 cups Flour, Sifted
·        4 teaspoons Baking Powder
·        1 teaspoon Salt
·        1-¼ cup Whole Milk
·        3 whole Egg Whites, Beaten Until Stiff
·        1-½ stick Butter, Softened
·        ¾ cups Flour
·        1-½ cup Brown Sugar
·        2 Tablespoons Cinnamon
·        1-½ cup Pecans, Chopped

Preparation Instructions
Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. (I personally hate having to sift my flour but in this case, it is well worth it).   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 8 x 11-inch baking pan (use the latter if you want thicker slices of cake.)

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 don't usually make something like this so delectable and so extravagant during  the week.  But one of my favorite online cooks, Pioneer Woman, tempted me with this treat and I just couldn't resist!  Indeed, this is the BEST coffee cake I've ever had.  It rich, it's solid, full of buttery, carmel flavor.  WOW!!  This is a must try and will have to make this next time I make dessert during the weekend.  ~isavortheweekend

1 comment:

  1. this sounds wonderful. I have company coming next weekend and will definately give this a try.

    - The Tablescaper


Related Posts Plugin for WordPress, Blogger...