Pioneer Woman's Best Coffee Cake. The Real Deal.

My days are still busy as all get out. I won't bore you but basically it's school, volleyball, homework, other sport events, fund raising for my trips, college stuff and other school events. But when I do find a small amount of time, it all goes to baking. It is my stress reliever and I can get my mind off of everything else. It's perfect.


Like this coffeecake. I know, not a great segway, but I'm short on time. I had really low expectations for this. Why? Who even knows. I mean, this is a recipe from the Pioneer Woman herself. How could I ever doubt it???? The ingredients are so simple. You have them all. And yet somehow, when they come together, you find yourself with an unbelievably good coffee cake.


I made a cream cheese glaze to go with it, but in all honesty, you don't need it. This cake is insane. Down right good coffeecake. I only made a half recipe because that's all our house can handle. I say go ahead and make this. GO!


Coffee Cake
from The Pioneer Woman

Ingredients

FOR THE CAKE:

• 1-½ stick Butter, Softened
• 2 cups Scant Sugar
• 3 cups Flour, Sifted
• 4 teaspoons Baking Powder
• 1 teaspoon Salt
• 1-¼ cup Whole Milk
• 3 whole Egg Whites, Beaten Until Stiff
• 
  
• FOR THE TOPPING:
• 1-½ stick Butter, Softened
• ¾ cups Flour
• 1-½ cup Brown Sugar
• 2 Tablespoons Cinnamon
• 1-½ 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 40 to 45 minutes, or until no longer jiggly. Serve warm—delicious!