Does anyone know it was World Baking Day on 18th May? I don’t think its a global phenomenon yet. It should be. It’s just a wonderful idea. This years theme was Pledge to bake for someone you love. So I did a bit of a mix – I baked a Coffee Cake, something VERY simple, but not something you can stop eating!
My husband wanted a caramel version, which I will share later at some point which was created by mistake and is now the only type of Coffee Cake preferred in this house. And my 2 year old wanted cupcakes (which would never get finished). I settled for classic Coffee Cake – sweet enough to entertain my daughters cravings, and close enough to the caramel version coffee cake which my husband wanted. The plan was to take the baked goodies to work anyway and share over Monday morning coffee. None of us deserve dessert at home these days. I lost all my baby fat and then gained some of it back, no one at home is exercising and everyone is in binge mode. Clearly, we don’t need more baked goods at home.
The cake recipe is a tried and tested beauty from The Pioneer Woman. The crumble is a lighter version in terms of fat content compared to the original recipe.
Ingredients
1 stick butter (113g or 1/2 cup)
2 C sugar
3 C flour
4 tsp baking powder
1 1/4 cup milk
3 eggs whites beaten till stiff
Topping
2 sticks butter (226g or 1 cup)
1 cup brown sugar
1 cup flour
1 cup brown sugar
1 cup flour
1 tsp cinnamon
Directions
- Preheat oven to 180 C
- Sift flour and baking powder together and beat egg whites till stiff
- Cream butter and sugar and add milk and flour alternating between the two and mixing just till combined
- Fold in egg whites with a spatula and pour batter into a 9×13 pan with high sides
- For the topping, cut cold butter into cubes and mix into remaining ingredients with your hands breaking the butter gently. It should resemble coarse crumbs and be clumpy. Sprinkle over the cake and cover the entire top
- Place in oven and bake for 35-40 mins, until skewer comes out clean
