If not the all-time best coffee cake – it’s definitely a runner up says my family and friends! They loved it!
This recipe and beautiful photography comes from Ree Drummond’s Pioneer Woman Blog; make sure you click through if you are a visual person. Her photography of each step in the cooking process is amazing!
This is a very easy coffee cake to make – the only ‘extra’ effort is whipping the egg whites. But it gives the cake its unique texture and great taste.
Best Cinnamon Coffee Cake
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 (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 or at room temperature.
Nadia@Loveliveandgarden says
Looks yummy. I bake often but I’ve actually never made coffee cake. I have to give it a try. I wonder what it would taste like with Nutella on it? Nutella makes life better 🙂
Teresa Roach says
I love coffee cake. This look REAL GOOD! I also love your Friday giveaways!
ana silva says
Thanks gonna try it,,,:)