Tuesday, September 7, 2010

The Best Coffee Cake


On a Sunday night, my husband and I were both jonesing for something sweet. I refused to go buy him ice cream from the store (so nice, right?), and we were both burnt out on cookies. I fished this printout from my "To Try" folder, and I whipped this up right after dinner.

The Best Coffee Cake
recipe adapted from Pioneer Woman

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

1-1/2 stick Butter, Softened
3/4 cups Flour
1-1/2 cup Brown Sugar
2 Tablespoons Cinnamon
1-1/2 cup Pecans, Chopped

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!

The verdict?
This recipe was listed as "Easy"...but I think it should be an Intermediate level at least. Or maybe "Intermediate if your child wants to help...Easy if you can concentrate on one thing at a time." It was a lot of steps and took me a lot longer to "whip up" than I was anticipating.

Once out of the oven, this definitely got the sweet tooth taken care of. This made a TON of coffee cake, perfect for bringing to an event or serving to a crowd. I had two pieces before bedtime, and my tummy hurt. But it's sooooo good.

Creatively Domestic

Simple Cooking | Easy Cooking

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