Wednesday, July 7, 2010

Cinnamon-Pecan Coffee Cake

If you are in the mood for something warm, buttery, and cinnamon-flecked, with a gooey yet crunchy topping, have I got a recipe for you.

Easy to make, and well worth the time investment, this coffeecake is a delicious way to start the day...or end the day : )

So, without further ado - the recipe:

Cinnamon-Pecan Coffee Cake

Recipe from The Pioneer Woman
Serves 16

Cake ingredients:

1-1/2 sticks (3/4 cup) butter, softened
2 cups sugar (or honey sucanat)
3 cups flour, sifted (or 15 oz. Soft White wheat flour)
4 teaspoons baking powder
1 teaspoon salt
1-1/4 cup whole milk
3 egg whites, beaten until stiff

Topping ingredients:

1-1/2 sticks (3/4 cup) butter, softened (or melted)
3/4 cup flour (or 3 oz. Soft White wheat flour)
1-1/2 cups brown sugar (or honey sucanat)
2 tablespoons cinnamon
1-1/2 cups pecans, chopped


Preheat oven to 350 degrees. In a bowl, sift together the flour, baking powder, and salt. Set aside. Beat egg whites until stiff and set aside.

Cream the butter and sugar. Alternately add the flour mixture and the milk until just combined. Do not overmix. Fold beaten egg whites into mixture using a rubber spatula. Spread into a greased 9 X 13 baking dish (preferably one with high sides).

In a separate bowl mix together the flour, brown sugar, cinnamon and nuts. If using softened butter, cut it in with a pastry cutter. If using melted butter, stir it in until the mixture is crumbly. Sprinkle topping over cake.

Bake for 40-45 minutes or until it no longer jiggles. Serve warm, and enjoy!

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