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Warm, delicious and begging to be devoured.

I was introduced, this month, to a fun cooking challenge over at Taste and Create.  Blogs are paired and each team makes a recipe from the other teammate’s blog.  This month, we are all making desserts.  Well, of course I love a challenge; and desserts…um, yeah; plus trying a new recipe — could it get any better?  The hardest part is picking which recipe to try.  Decisions, decisions.  I was fortunate enough to get paired with Simran, over at Bombay Foodie, and wouldn’t you know, her most recent dessert post showcases a recipe from the Pioneer Woman blog.  You KNOW I have to pick that recipe.  I just have to.  You’re going to be SO glad I did.

Now, Simran doesn’t cook for a multitude, like me; so she halved the recipe when she made it.  I went ahead and made the full-sized recipe, in a 9×13 pan.

The Best Coffee Cake

Cake Ingredients:

• ¾ cup Butter, Softened
• 2 cups Sugar
• 3 cups Flour, Sifted
• 4 teaspoons Baking Powder
• 1 teaspoon Salt
• 1¼ cups Milk
• 3 whole Egg Whites, Beaten Until Stiff

Topping Ingredients:

• ¾ cup Butter, Softened
• ¾ cups Flour
• 1½ cup Brown Sugar
• 2 Tablespoons Cinnamon
• 1½ cup Pecans, Chopped

Directions:

Preheat oven to 350 degrees.  Separate the eggs.  Beat egg whites and set aside.

Separating eggs.

Egg Whites starting to get foamy.

Egg Whites Whipped

Set the egg whites aside.

Cream butter and sugar.

Cream the butter and sugar together.

Add dry ingredients and milk.  Mix just until combined.   Don’t overbeat.

Add the dry ingredients and milk.

Fold in beaten egg whites with a rubber spatula.

Gently fold in the egg whites, just until combined.

Spread in a well-greased 9 x 13 (or LARGER!) baking pan.   A cake pan with higher sides would be best.

Spread batter in well greased 9x13 pan

In a separate bowl, combine topping ingredients with a pastry cutter until crumbly.

Topping Ingredients that I foolishly started in a much too small container.

Chopped pecans to add to the topping. I definitely need a different bowl!

Sprinkle the topping evenly over the top of the cake batter.

Covered with brown sugary, cinnamony, pecan goodness and ready to bake!

Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm—delicious!

Baked too perfection with ribbons of ooey, gooey brown sugar, cinnamon goodness.

We loved this cake!!  We dove right in as soon as it came out of the oven.  It is at the peak of its deliciousness while it is warm and not nearly as appealing after it has cooled.  I would definitely recommend reheating it in the microwave a few seconds, if you are fortunate enough to have even a crumb leftover.  Premium dessert that doesn’t need coffee to be your favorite.  I enjoyed it thoroughly, while drinking a glass of delicious iced-tea!

Thank you to Taste and Create for this wonderfully, fun baking challenge and for Simran for inspiring me with her blog at Bombay Foodie!

Printable Version of Best Coffee Cake Recipe

This post is linked to Grocery Cart Challenge and Beauty and Bedlam.