classic coffee cake

February 14, 2011

My mister found this recipe last week and asked me to make it for him. He doesn’t ask me to make him much, apart from the odd cup of tea, so I graciously obliged.

It had nothing to do with the fact that I wanted to eat half of it myself.

Nope, this was all for him.

I made this at the weekend when I also baked something so ridiculous I can’t stop thinking about it. You’ll have to come back later this week to check it out.

But back to this cake.

It may not look like anything special but this coffee cake is perfect in all the right ways. The cake is light, fluffy and buttery; the topping has a perfect cinnamon-sugary crunch.

Eat this cake and your thighs may jiggle a little bit more, but your belly and your taste buds will be thanking me.

The author of the original recipe calls it The Best Coffee Cake. Ever. I would have to agree. We ate it warm from the oven and it was so amazingly good.

If you make any coffee cake, make this one. And then invite me over.

Classic 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

Directions

  1. Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Beat egg whites and set aside.
  2. Cream butter and sugar. Add flour mixture and milk alternately until combined. Don’t over-beat. Fold in beaten egg whites. Spread in a well-greased 9 x 13 baking pan. A cake pan with higher sides would be best.
  3. In a separate bowl, combine topping ingredients with a pastry cutter, or fingers, until crumbly. Sprinkle all over the top.
  4. Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm.
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{ 10 comments… read them below or add one }

Erica February 14, 2011 at 8:52 am

Pioneer woman’s recipes are incredible. The crumb topping looks really really good. Glad the man enjoyed and I can’t wait for your other recipe! I made a batch of almond butter cookies this weekend that I can’t stop thinking about!

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brandi February 14, 2011 at 9:20 am

Beautiful! There isn’t much that beats a good, classic coffee cake.

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minneville February 14, 2011 at 11:57 am

that’ll be my to bake list ;)

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sofia February 14, 2011 at 12:15 pm

thigh jiggle?! pleeeease. this is worth any extra chub, i’m sure… except i’m the laziest gal and rarely bake. you are cordially invited to stay in brooklyn at my apartment for a week, bake delicious treats, and help me gain five pounds shamelessly. cool?

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Angharad February 14, 2011 at 1:22 pm

Very cool :)

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janetha February 14, 2011 at 2:29 pm

When I think of “classic” recipes, I think of you and your blog. You are all about reallllly good, classic recipes and I LOVE IT.

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emily (a nutritionist eats) February 14, 2011 at 2:41 pm

That looks like the best coffee cake ever! Wow!
(I’d choose a little extra jiggle to eat that cake!)

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Megan (The Runner's Kitchen) April 10, 2011 at 6:37 pm

fyi, this is in my oven right now and if the batter is any indication (yeah, i sampled…), it’s going to be ridic!

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Yevette August 31, 2011 at 3:21 pm

I seem to be getting all of my recipes from you now! :)
I just love this site of yours.
I’m making this for my club meeting tomorrow, along with the lavender tea cake, and I know they will be lovely. Thanks!
P.S. You said to invite you should we make this, so- you are definitely invited. ; )

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Angharad August 31, 2011 at 4:27 pm

Ahh such a sweet comment – thanks Yevette! I really hope you like the lavender tea, it’s so dreamy and that coffee cake is my husband’s absolute favourite so I’m sure it’ll be a hit!

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