Decadent Coffee Cake

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Coffee cake is the perfect complement to any breakfast, with the cake and brown sugar/cinnamon topping having to strike the right balance in order that it doesn’t seep into true cake territory. Although it won’t provide fuel like a bowl of Wheaties might (those three sticks of butter aren’t messing around), it’s one of those savory foods that really is a treat. With The Pioneer Woman claiming her mother’s recipe to be “the best coffee cake.ever.” there was no second guessing the delectability factor of this one. Recipe below the pictures. Enjoy!!

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Picture 10

Ingredients

  • FOR THE CAKE:
  • 1-1/2 stick Butter, Softened
  • 2 cups Scant Sugar
  • 3 cups Flour, Sifted
  • 4 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 1-1/4 cup Whole Milk
  • 3 whole Egg Whites, Beaten Until Stiff
  • _____
  • FOR THE TOPPING:
  • 1-1/2 stick Butter, Softened
  • 3/4 cups Flour
  • 1-1/2 cup Brown Sugar
  • 2 Tablespoons Cinnamon
  • 1-1/2 cup

Directions

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.

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