Coffee Cake

The Best Ever Coffee Cake

Author: Maria Jose Martin

Recipe type: Dessert, Breakfast

Serves: 16

Ingredients

• FOR THE CAKE:
• Butter - 1-1/2 stick (170 gms), Softened (I used unsalted butter)
• Sugar - 2 cups (scant)
• Plain Flour (maida) - 3 cups,Sifted
• Baking Powder - 4 tsp
• Salt - 1 tsp
• Whole Milk - 1-1/4 cup
• Whole Egg Whites - 3, Beaten Until Stiff

FOR THE TOPPING:

• Butter - 1-1/2 stick (170) gms, Softened (I used unsalted butter)
• Plain Flour (maida) - ¾ cups
• Brown Sugar - 1-1/2 cup (I used light brown sugar)
• Cinnamon powder - 2 Tbsp
• Pecans/Walnuts - 1-1/2 cup, Chopped ( measured before chopping)

Instructions

1. Preheat oven to 180 C, 10 mins before baking. Sift together flour, baking powder, and salt. Beat egg whites and set aside.
2. 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.
3. In a separate bowl, combine topping ingredients with a pastry cutter/fork until crumbly. Sprinkle all over the top.
4. 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.