Easy Coffee Cake
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- duncan hines yellow cake mix
- 1/3 c
- eggs, separated
- 2 Tbsp
- butter, melted
- 1 c
- 1 c
- brown sugar, firmly packed
- 1 stick
- butter, cold
- 1 Tbsp
- 1/4/ tsp
- 1 c
- nuts (i use a combination of english walnuts and pecans)
1Preheat oven to 350'
I use a glass cake pan but use whatever you have. Keep in mind that the baking time will be shorter in a metal pan and you should probably lower oven temp. by 25 degrees.
Grease a 9x13 pan or
cover bottom of pan with parchment paper if you have it.
2In a large bowl whip egg whites to a stiff peak and set aside until the cake batter is ready.
3In a separate large bowl mix all other ingredients together and beat until smooth.
4Gently fold egg whites into cake batter by hand.
Pour into prepared cake pan and bake until done in the center. 40 to 50 minutes. Cake is done when a toothpick inserted in the middle comes out clean.
5While cake is baking dump the topping ingredients into a food processor and chop until butter is pea size.
Remove to a bowl and put in the freezer until cake is done.
6When cake is done remove from oven.
While cake is hot from the oven remove topping from the freezer and sprinkle evenly over the top.
7You can serve this cake warm or cold. Either way you will get many compliments.