Sometimes I like to talk. Alot. I have to hold myself back from yapping the other person to death. Of course, there are other times where I love to embrace the silence. A nice book, an evening walk, or maybe even a weekend brunch filled with brown sugar and cinnamon- in the form of these moist beauties.

This coffeecake, as with most baked goods, are best served on the day it is made. Enjoy with a cup of tea, coffee, and a good book!

Cinnamon Crumb Cake

Cinnamon Crumb Coffeecake

FOR THE CAKE:

1-½ stick Butter, Softened

2 cups Scant Sugar

3 cups Flour, Sifted

4 teaspoons Baking Powder

1 teaspoon Salt

1-¼ cup Whole Milk

3 whole Egg Whites, Beaten Until Stiff

 

FOR THE TOPPING:

1-½ stick Butter, Softened

¾ cups Flour

1-½ cup Brown Sugar

2 Tablespoons Cinnamon

1-½ cup Pecans, Chopped

Cinnamon Crumb Cake

Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Beat egg whites and set aside.

Cream butter and sugar. Add flour mixture and milk alternately until combined. Don’t overbeat. Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9 x 13 (or LARGER!) baking pan. A cake pan with higher sides would be best.

In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top. Bake for 40 to 45 minutes. Serve warm—delicious!

 



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