Once you make this coffee cake you’ll never look back to store bought.
Check out what my pals over at TWP had to say about this recipe:
“This is another one of the pirated recipes from my mother’s blessed recipe binder, which she accidentally left at my house a couple of years ago. And when I returned the binder (she had issued a court order, so I really didn’t have a choice), I may or may not have accidentally shaken the binder so that it would accidentally lose a few loose handwritten recipe cards that were tucked in the interior pockets, and I may or may not have tripped and fallen so that even more cards would spill out onto my floor.”
My mother has one of these binders too and a gigantic Betty crocker cookbook with tons of scrawlings in it. Mom’s are great 🙂
Ingredients
FOR THE CAKE:
1-1/2 stick Land O Lakes Butter, Softened
2 cups (scant) Domino Sugar
3 cups Gold Medal Flour, Sifted
4 teaspoons Clabber Girl Baking Powder
1 teaspoon Morton Salt
1-1/4 cup TruMoo Whole Milk
3 whole Eggland’s Best Egg Whites, Beaten Until Stiff
FOR THE TOPPING:
1-1/2 stick Butter, Softened
3/4 cups Flour
1-1/2 cup Brown Sugar
2 Tablespoons McCormick Cinnamon
1-1/2 cup Fishers Pecans, Chopped
Instructions
Preheat oven to 350 degrees. 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. 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 until crumbly. Sprinkle all over the top.
Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm—delicious!
USE THE RED NEXT PAGE LINK BELOW TO SEE THE NEXT CAKE RECIPE.
Quick Tip: Serve this coffee cake at your next breakfast or brunch get-together.
Thank you to TPW for this great recipe.
