Tuesday, July 13, 2010

Sweet Treat Tuesday-Coffee Cake

Pioneer Woman posted this recipe a couple of weeks ago, and I could not wait to try it out. It's one of those things that I can't just make if I don't have anywhere to take it, because I would gain about 15 pounds eating it all by myself. I was to bring snacks to my bible study yesterday morning, so it was the perfect time to try out this coffee cake. It was pretty easy to make, I dirtied up quite a  bit of stuff, but that isn't really unusual for me. The final product was delicious. I mean it, it was so good! Lots of cinnamon and sugar and cake, need I say more? This coffee cake has the tendency to rise up really high, so make sure you use at least a 9x13 baking dish or pan. I even put a baking sheet under mine, but I didn't need it. I'm also betting that it would work great halved if you wanted to just make if for your family on a Saturday morning. It probably freezes well too. OK, the possibilities are endless. Go, and make this for yourself, your kids, your husband, your friends, and anyone else you want to impress with your mad cooking skills.

Coffee Cake
from the Pioneer Woman

Ingredients:
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

Topping
1-½ stick Butter, Softened
¾ cups Flour
1-½ cup Brown Sugar
2 Tablespoons Cinnamon
1-½ cup Pecans, Chopped

Directions:
Preheat oven to 350 degrees. In a bowl, mix together flour, baking powder, and salt. Beat egg whites and set aside. Are you intimidated by egg whites? I sometimes am, but it was really easy. If you have a stand mixer, attach your whisk attachment, dump the egg whites in and beat on high, and I do mean high until they get really fluffy and stiff. Easy peasy. Now after you beat your egg whites, dump into another bowl, and attach the paddle attachment to mixer. Cream butter and sugar. Add flour mixture and milk alternating until combined. Don’t overbeat. Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9 x 13 baking pan or dish. In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle topping all over the top.Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm, and be prepared to get many compliments on how good this is and not to change a thing!

3 comments:

cake pans said...

Nice post! I feel good after know that coffee cake is really so tasty and also healthy for health.Actually i am looking for some new cake pan, here your information is really nice. I like this recipe also because there is really sound and looking tasty.Thanks for this nice post.

Avril Miller said...

Beautiful cake indeed! I've been eyeing this recipe from PW hoping to make it soon....you have pushed me closed to doing so. Merci! :-)

Amber said...

I like to push you to make things you're thinking about making. =)

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