Buttery Cinnamon Streusel Coffee Cake
Family Tested & Approved
12 to 15, depending on serving size
butter, softened (not margarine)
egg whites, beaten until stiff peaks form
CINNAMON STREUSAL TOPPING:
1 to 1 1/2
chopped pecans, walnuts or black walnuts
Preheat oven to 350 degrees. Grease and flour 9 X13 cake pan, set aside.
Sift together flour, baking powder and salt and set aside. Beat egg whites until stiff peaks have formed and set aside.
Cream 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.
With 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.
Spread batter into prepared pan and sprinkle topping over batter. Sprinkle with nuts.
Bake for 40 to 50 minutes or until cake tests done. Serve warm.
FOR 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
Last Updated: Sat, Feb 13, 2016