STAY AT HOME COFFEE CAKE

This recipe is modified from Pioneer Woman’s coffee Cake.

INGREDIENTS:

FOR THE CAKE:

150 gms stick Butter, Softened

 1-1/4 cups (scant) Sugar

3 cups Flour, Sifted

4 teaspoons Baking Powder

1/2 teaspoon Salt

1-1/4 cup Whole Milk

3 whole Egg Whites, Beaten Until Stiff

FOR THE TOPPING:

100gms  stick Butter, Softened

1/2cups Flour

1/2 cup Brown Sugar

1 Tablespoons Cinnamon

1 cup Pecans, Chopped

INSTRUCTIONS

1. Preheat oven to 350F/ 175C degrees. Sift together flour, baking powder, and salt. Beat egg whites and set aside.
   
   

2. Using the whisk on a stand mixer, 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” rectangle or 9” diameter baking pan. A cake pan with higher sides would be best.
   
   

3. In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.
   
   

4. Bake for 40 to 45 minutes, or until no longer jiggly. The cake rises around the cinnamon crumbles creating a beautiful crunchy crust.  Serve warm---delicious!