When bloggers post recipes for the best [such and such] ever, I take it with a grain of salt. Sure, it might be the best [cookie, curry, kale salad, etc.] they’ve ever had, but they don’t know me, they don’t know my life. Maybe I had a [such and such] prepared personally by a James Beard award-winning chef (I didn’t, but what if?). Or maybe I found a recipe on Pinterest that’s better than theirs. Or maybe they are exaggerating for the sake of good reading material. Just keepin’ it real, folks. Just keepin’ it real.
So I’m not going to judge you if you take the following statement with a grain of salt, too: This recipe makes the best coffee cake of all time. It is sweet, but not too sweet. The cinnamon pecan crumble topping balances perfectly with the cake to create a crispy, crumbly outside and an inexplicably soft inside. It is dense and delicious and, just, gah, words don’t do it justice. Please, if you’re a coffee cake fan, just make this coffee cake. If you don’t like it, fine, but tell me. Because at this point, I’ve served it at a World Cup brunch party and a big family BBQ and it got rave reviews all around. Not to mention the three (okay five…okay eight) slices I devoured myself. So far, no one’s arguing it’s not the best. And this post ain’t that interesting, so you know I’m not exaggerating.
(The Best) Coffee Cake
(recipe from The Pioneer Woman)
serves at least 16
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
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
Preheat oven to 350 degrees F. Sift together flour, baking powder and salt and set aside. Beat egg whites with the whisk attachment of an electric stand or hand mixer and set aside.
Cream butter and sugar (mix together at a high speed). Add flour mixture and milk alternately to butter/sugar mixture until combined. Don’t overbeat. Fold in beaten egg whites with a rubber spatula. Spread batter 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 (or two knives) until crumbly. Sprinkle all over the top.
Bake for 40 to 45 minutes, or until no longer jiggly. This took about an hour in my oven. Serve warm and bask in the compliments.