Pioneer Woman's Coffee Cake

                                              Picture and recipe from Pioneer Woman


I think I've mentioned  before, the Pioneer Woman's cooking really reminds me of my Mom's great cooking when we were growing up. We had all the classics-- pot roast, spaghetti, tacos, lasagna and of course lots of yummy cookies and desserts.

I haven't tried one of Ree's recipes yet that I haven't liked and usually really, really like.

This coffee cake was no different. The cake was buttery and moist. And the struesel? Oh, heavenly.

While baking, the struesel nestles down into the cake creating little pockets of cinnamon and sugar goodness. I washed mine down with a big, cold glass of milk. It took me right back to my childhood.
I left it on the stove and couldn't stop coming back for little pieces. It's a little habit forming.

I would highly recommend you make this soon. Unless you're on a diet. In that case look away!

Ingredients:

• FOR THE CAKE:
• 1-1/2 sticks Butter, Softened
• 2 cups Scant Sugar
• 3 cups Flour, Sifted
• 4 teaspoons Baking Powder
• 1 teaspoon Salt
• 1-1/4 cup Whole Milk
• 3 whole 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 Cinnamon
• 1-1/2 cup Pecans, Chopped

Preparation 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!

Posted by: Sallie