Sunday, March 31, 2013

Coffee Cake

There. Are. No. Words.  Ok...maybe a few...make this so you can get away with eating desert for breakfast.  You will have no regrets.  Delicious.  The Pioneer Woman does it again!

Coffee Cake
via Pioneer Woman

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

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 baking pan. A cake pan with higher sides would be best.

In a separate bowl, combine topping ingredients with a pastry cutter (or in your mixer!) until crumbly. Sprinkle all over the top.

Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm---delicious!

Just delicious.


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