Coffee Cake!

When you ask Cole what his favorite desert is....He'll reply with Coffee Cake! I believe it's the crumble on top that he likes so much....buttery and cinnamon-sugary goodness! I have (we) have been a hunt for the perfect coffee cake recipe. Last week I discovered this recipe over at the pioneer woman. It really is pretty good....better when served warm and isn't so great the next day. I'm sure it could be heated in the microwave and would probably taste great second day...however we don't have one and it isn't so great cold! This makes a HUGE pan though....way too much for two people! And I'll be honest...the batter was my favorite part!

Ingredients

• FOR THE CAKE:
• 1-1/2 stick 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!