Pioneer Ladies Coffee Cake
From midgelet 9 years ago
- 45-60 min to make
- Serves 12
White interior soft crumb, light, fluffy, sweet, moist and scrumptious, in my opinion of of the best of its kind. This is not a sour cream based recipe and so it is not dense. Recipe is for a large 9 x 13 inch pan but I baked it in 2, 9 inch round disposable pans. Read more Try it, you'll love it! From the Pioneer Womans web site as "my best coffee cake" See less
Ingredients
- FOR THE CAKE: shopping list
- 1-1/2 stick butter, Softened shopping list
- 2 cups sugar shopping list
- 3 cups flour, Sifted shopping list
- 4 teaspoons baking powder shopping list
- 1 teaspoon salt shopping list
- 1-1/4 cup whole milk ( I used skim milk ) shopping list
- 3 whole egg whites, ( note no egg yolks in recipe ) shopping list
- Note: no yolks in the recipe shopping list
- 2 tsp vanilla ( my addition ) shopping list
- FOR THE TOPPING: shopping list
- 1-1/2 stick butter, Softened shopping list
- 3/4 cups flour shopping list
- 1-1/2 cup brown sugar shopping list
- 2 Tablespoons cinnamon shopping list
- 1-1/2 cup pecans, Chopped shopping list
How to make it
- Preheat oven to 350 degrees.
- Sift together flour, baking powder, and salt.
- Beat egg whites to soft peaks and set aside.
- Cream butter and sugar.
- Add flour mixture and milk alternately until combined but don't over beat.
- Fold in beaten egg whites with a rubber spatula.
- Spread in a well-greased 9 x 13 or 10 x 14 inch baking pan esp. with high sides.
- In a separate bowl, combine topping ingredients with a pastry cutter until crumbly.
- Sprinkle evenly all over the top.
- Bake for 40 to 45 minutes, or until no longer jiggly
- Serve warm or at room temperature
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