Tuesday, January 12, 2016

The World's Best Coffee Cake!

If asked to name my favorite breakfast sweet, I would normally automatically say cinnamon rolls. However, after making and enjoying this really awesome coffee cake, I have to admit that I would probably take a slice of it over cinnamon rolls every single time. It's incredibly moist and has a hefty amount of buttery crumbles made up of brown sugar, cinnamon, and chopped pecans. Enjoying a slice with a hot cup of coffee is one of the greatest ways to wake up on a chilly morning. As an added bonus, it is so easy to whip up. No waiting for yeast to proof and dough to rise. The cake is mixed, baked, and ready to eat in less than an hour. The only slightly difficult step is whipping egg whites - but you'll need to burn some calories during that arm workout so you can have an extra-large helping of this cake. Believe me, you'll want it (the cake, not the sore arm muscles).

I have made this cake quite a few times over the years. The family chose to make it for Christmas breakfast this year since it can be made the day before. It definitely  made for an easy, relaxing breakfast that everyone raved about. The cake originally comes from The Pioneer Woman's website where she has it labeled as "The Best Coffee Cake Ever." I can't say I disagree with her in the least. This is the only recipe you'll ever need when the craving strikes for a good, old-fashioned, coffee cake. Trust me.

World's Best Coffee Cake
from The 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 peaks form

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 40-45 minutes, or until no longer jiggly. Enjoy warm or allow to cool to room temperature. Either way is awesome.

No comments:

Post a Comment