Buttery Cinnamon Streusel Coffee Cake
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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
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
Originally Posted: Sat, Feb 13, 2016