buttery cinnamon streusel coffee cake

★★★★★ 1
a recipe by
Elaine Bovender
Wilmington, NC

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!

★★★★★ 1
serves 12 to 15, depending on serving size
prep time 20 Min
cook time 40 Min
method Bake

Ingredients For buttery cinnamon streusel coffee cake

  • 1 1/2 stick
    butter, softened (not margarine)
  • 2 c
  • 3 c
  • 4 tsp
    baking powder
  • 1 tsp
  • 1 1/4 c
    whole milk
  • 1 tsp
  • 3 lg
    egg whites, beaten until stiff peaks form
  • 1 1/2 stick
    butter, softned
  • 3/4 c
  • 1 1/2 c
    brown sugar
  • 2 Tbsp
  • 1 to 1 1/2 c
    chopped pecans, walnuts or black walnuts

How To Make buttery cinnamon streusel coffee cake

  • 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.