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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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

Directions Step-By-Step

1
Preheat oven to 350 degrees. Grease and flour 9 X13 cake pan, set aside.
2
Sift together flour, baking powder and salt and set aside. Beat egg whites until stiff peaks have formed and set aside.
3
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.
4
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.
5
Spread batter into prepared pan and sprinkle topping over batter. Sprinkle with nuts.
6
Bake for 40 to 50 minutes or until cake tests done. Serve warm.
7
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

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