The World’s Best Coffee Cake

That Pioneer Woman. Somebody should buy me her cookbook. Everything she makes looks delicious, even if it’s something I wouldn’t normally like. I also love her sense of humor. And how she’s not afraid of butter.

We’re eating healthier (most of the time) and so I don’t make these treats for David as often as I once did. And when I do, I try to make something that’s not too tempting for me. I managed to stay away from this coffee cake for most of the week, but I’m not sure it was due to lack of temptation. The cake was the perfect amount of sweetness, with great cinnamon and pecan flavors. It was slightly dense, and had the perfect slightly-crumbly texture. It’s got me dreaming of other things I could put in a coffee cake. So much for avoiding temptation.

I followed the directions from the site almost exactly. I don’t have a pastry cutter, so I put the dry ingredients in the food processor with the cold butter for those steps, and pulsed several times. Just enough to chop and distribute the butter, but not enough to remove the clumps. You want clumps! She recommends a large pan, and I would definitely agree. I used a deep white roasting dish from CorningWare, and the cake rose to the top of the pan. A regular 9×13 Pyrex would’ve been cutting it close for sure.

The World’s Best Coffee Cake (According to The Pioneer Woman)

FOR THE CAKE:

  • 1-½ stick Butter, Softened
  • 2 cups Sugar
  • 3 cups Flour, Sifted
  • 4 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 1-¼ cup Whole Milk (I used 1 cup of 1% milk with 1/4 cup of cream, because oddly enough, I keep 1% AND heavy cream on hand, and never have 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
  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 overbeat. Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9 x 13 (or LARGER!) baking pan. A cake pan with higher sides would be best.
  3. In the bowl of your food processor, pulse topping ingredients until crumbly. Sprinkle all over the top.
  4. Bake for 40 to 45 minutes, or until completely set. Enjoy!

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