I love Coffee Cake. And I never eat it with coffee. In fact, most things with cinnamon and sugar on them hook me without question. My mom came to visit me last night and I needed to bake! My life has been a whirlwind recently and not only have I neglected my kitchen, I have neglected all of you who read my blog. I am not the best graphic designer and the transition to a new URL has been a tough one. But I am working on it.
Back to cake.
This cake was so good. SO GOOD. And the secret to making this super fluffy and moist? Egg whites. Frothed and whipped egg whites folded into the batter. I was hesitant on whether the effect would be noticeable, but I have to say it was.
Recipe is a variation on Pioneer Woman’s Coffee Cake
1 stick Butter, Softened
1 cup White Sugar
1.5 cups Flour
2 teaspoons Baking Powder
1/2 teaspoon Salt
1/2 cup Buttermilk
2 whole Egg Whites, Beaten Until Stiff
1 stick Butter, Halfway Softened
1/2 cup Flour
3/4 cup Brown Sugar
1 Tablespoon Cinnamon
3/4 cup Pecans, Chopped (optional)
Preheat your oven to 350 degrees. Start by mixing the dry ingredients together in a bowl. Next, cream the butter and sugar together. Add the flour mixture to the butter and sugar, alternating with the buttermilk in equal parts.
The batter will be in between cake batter and biscuit dough consistency. Once the egg whites are added, it will thin itself out.
Once the dough is done, set it aside. Either hand beat, mixer beat, or hand-mixer beat the egg whites into a froth. My mom was a champ and did it the old school way; she beat those egg whites by hand while listening to BB King and dancing around the kitchen.
The next step is to fold the egg whites into your batter, GENTLY! Do not mix, just fold. I cannot stress this enough. If you vigorously mix this, all that egg white fluffing you did will go to waste.
Once the egg whites are folded in, pour the batter in a greased small cake pan. Smooth out the top.
To make the crumble, combine the 1 stick Butter, 1/2 cup Flour, 3/4 cup Brown Sugar, 1 Tablespoon Cinnamon and 3/4 cup chopped Pecans. I opted to not go with the nuts this time since my mom can’t eat them. Work the ingredients together.
Once everything is incorporated, crumble the mixture on top of your batter.
Bake for 30-35 minutes. The cake will come out and be extremely fluffy with a caramel top. If you like more of a stringy caramel topping (sort of like a sticky bun), add less flour to the topping. Want it more crumbly? Add more flour to the topping.