The Best Ever Coffee Cake
Servings: 16
Print Recipe
Ingredients
- FOR THE CAKE:
- 1.5 stick Butter 170 gms, Softened (I used unsalted butter)
- 2 cups Sugar scant
- 3 cups Plain Flour Sifted
- 4 tsp Baking Powder
- 1 tsp Salt
- 1 1/4 cup Whole Milk
- 3 Whole Egg Whites Beaten Until Stiff
FOR THE TOPPING:
- 1.5 stick Butter 170 gms, Softened (I used unsalted butter)
- 3/4 cups Plain Flour
- 1.5 cups Brown Sugar I used light brown sugar
- 2 tbsp Cinnamon powder
- 1.5 cup Pecans / Walnuts Chopped ( measured before chopping)
Instructions
- Preheat oven to 180 C, 10 mins before baking. Sift together flour, baking powder, and salt. Beat egg whites and set aside.
- Cream butter and sugar. Add flour mixture and milk alternately until combined (start and end with flour). 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.
- In a separate bowl, combine topping ingredients with a pastry cutter/fork until crumbly. Sprinkle all over the top.
- Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm---delicious!
Notes
I made only half the qty of the recipe. I used 2 egg whites for half the qty. Used a 8 inch square tin for baking and baked for 35 mins. I stored the cake at room temp in an air tight container for 3-4 days.
