Cake for breakfast? YES, PLEASE! It’s mandatory to have this cake with coffee, just read the title. I have fond memories visiting my Grandma on weekend mornings and there would always be 3 things, coffee, bacon and something sweet. My favorite was the coffee cake. They were always the tastiest visits!
I’m not huge on sweets for breakfast (bring on the salty bacon), but if it has cinnamon, you can be sure I’ll be having a bite or 17.
This coffee cake is from the Queen of the Ranch, The Pioneer Woman, and she calls it the Best Coffee Cake Ever. It’s actually a recipe she stole from her mother. Aren’t those the best 🙂 It’s light in texture, not overly sweet and does not skimp on the crumbled cinnamon topping. I hate when there’s only one little crumble on a piece. Don’t tease me! I have to agree with Ree, this just may be the best coffee cake ever. The 3 sticks of butter may have something to do with it 😉
It’s super simple to put together. Make it with me now!
Sift together flour, baking powder and salt.
Whip up some egg whites until you have stiff peaks. Set aside.
Cream together butter and sugar.
Alternate adding flour and milk in 3 batches.
Mix each addition until just combined. Don’t overmix it.
Fold egg whites into batter gently. We want it to be light and airy.
Grease a 9×13 baking dish. This stuff is AMAZING!
Pour batter into dish and spread out evenly.
In a separate bowl, add butter, flour, brown sugar and cinnamon.
Cut butter into the mixture with a pastry cutter. Pastry cutters cut more than just pastry, check out my Instagram!
It should be nice and crumbly like so.
Sprinkle over the batter. As you can see it’s a VERY generous topping. Don’t forget to sneak a bite or two for quality control 😉
Bake for 40-45 minutes until it’s set in the middle. Serve and enjoy!
- FOR CAKE:
- 1½ sticks Unsalted Butter, Softened
- 2 cups Sugar
- 3 cups Flour
- 4 teaspoons Baking Powder
- 1 teaspoon Salt
- 1¼ cups Whole Milk
- 3 Egg Whites
- FOR TOPPING:
- 1-1/2 stick Unsalted Butter, Softened
- ¾ cups Flour
- 1½ cups Brown Sugar
- 2 Tablespoons Cinnamon
- Preheat oven to 350 degrees. Sift together flour, baking powder and salt.
- Whip up egg whites until you have stiff peaks. Set aside.
- Cream together butter and sugar in a stand mixer. Alternate adding flour and milk in 3 batches. Be sure to not overmix.
- Fold egg whites into batter gently.
- Grease a 9x13 baking dish. Pour batter into dish and spread out evenly.
- In a separate bowl, add topping ingredients and cut in butter with a pastry cutter until crumbly. Sprinkle over the batter.
- Bake for 40 to 45 minutes until it's set in the middle. Serve and enjoy!
I’m sharing this with my friends over at our weekly Fiesta Friday Par-tay co-hosted by Jhuls @ The Not So Creative Cook and Colleen @ Faith, Hope, Love & Luck.