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



  • 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


  • 1-½ stick butter, softened
  • ¾ cups flour
  • 1-½ cup brown sugar
  • 2 tablespoons cinnamon
  • 1-½ cup pecans, chopped


  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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