Buttery Cinnamon Streusel Coffee Cake

Elaine Bovender

By
@Elaine55

I was looking for something to take to a church breakfast and ran across this recipe online. It was so moist and buttery, absolutely delicious! I got a lot of compliments and requests for the recipe and I didn't bring any home. Enjoy!


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Rating:
★★★★★ 1 vote
Comments:
Serves:
12 to 15, depending on serving size
Prep:
20 Min
Cook:
40 Min
Method:
Bake

Ingredients

1 1/2 stick
butter, softened (not margarine)
2 c
sugar
3 c
flour
4 tsp
baking powder
1 tsp
salt
1 1/4 c
whole milk
1 tsp
vanilla
3 large
egg whites, beaten until stiff peaks form

CINNAMON STREUSAL TOPPING:

1 1/2 stick
butter, softned
3/4 c
flour
1 1/2 c
brown sugar
2 Tbsp
cinnamon
1 to 1 1/2 c
chopped pecans, walnuts or black walnuts

Step-By-Step

1Preheat oven to 350 degrees. Grease and flour 9 X13 cake pan, set aside.
2Sift together flour, baking powder and salt and set aside. Beat egg whites until stiff peaks have formed and set aside.
3Cream butter and sugar until light and fluffy. Add flour mixture and milk alternately, mixing well after each addition. Be very careful not to over beat. Stir in vanilla.
4With a wooden spoon or rubber spatula, fold in beaten egg whites. NOTE: Batter will be stiff, but will thin out once egg whites are stirred in.
5Spread batter into prepared pan and sprinkle topping over batter. Sprinkle with nuts.
6Bake for 40 to 50 minutes or until cake tests done. Serve warm.
7FOR THE TOPPING: Place all ingredients except nuts into a bowl. Mix together using a pastry cutter, fork or your fingers until crumbly. If it seems too wet, you can add a little more flour.

About this Recipe

Course/Dish: Other Breakfast
Main Ingredient: Flour
Regional Style: American