Coffee Cake (The Best Ever.)
September 6, 2011 § 2 Comments
Happy week everyone!
I just came back from a beautiful, relaxing weekend away in Martha’s Vineyard, which is one of my favorite places on earth. My friend and I took the ferry directly from NYC to Oak Bluffs, which was surprisingly lovely. Yes, the two hours of choppy ocean-waves are a bit too much to stomach at times, but it’s nothing that a few glasses of wine can’t cure! My dearest friends from college and I went to our favorite places, picked up some great end-of-summer deals, and ate delicious food. It wouldn’t have been the worst thing in the world if we “accidentally” missed our ferry back… π Thanks again to my lovely Protrap. π
I hope you all had a wonderful weekend as well!
Coffee cake:
1. Surprisingly has zero coffee in it! It’s called coffee cake because it goes so dang well with coffee.
2. This coffee cake is actually sinful. It’s so good. And you might eat the whole thing by accident.
3. MMMMMMMMMMMMMMMMMMM.
Ridiculously Delicious Coffee Cake, The Best Ever Perhaps Recipe
From the Pioneer Woman
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 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 45 minutes, or until no longer jiggly. Serve warm—delicious!
my golden hour 
this recipe is a keeper! my FG loved it! I didn’t have a 9×13 so I used a muffin tin and a 9 in square pan. They look so cute as muffins! The cake is so wonderfully fluffy. I’m gonna try not to think about all the butter that went in it. π Thanks Steph!
YAY! I am so glad, what a great idea using muffin tins. Easy serving sized-pieces…mmm..must try!