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
Preheat oven to 350F/ 175C degrees. Sift together flour, baking powder, and salt. Beat egg whites and set aside.
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.
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. The cake rises around the cinnamon crumbles creating a beautiful crunchy crust. Serve warm---delicious!
