My husband’s niece loves Coffee Cake, like absolutely loves it – or so she claimed when she was 11 (now a young lady). The few times that she would tag along for a shopping spree to the mall, I’d gladly buy her a piece of coffee cake and be rewarded with a dashing smile in return.
I always thought Coffee Cake HAD Coffee in it, it was only a recent discovery that I found out Coffee Cake gets its name because the cake is meant to be had with Coffee 🙂
I personally LOVE the crumble at the top which gives it the extra sweetness and helps the coffee balance it off. But I wanted to take it to another level of sweetness giving it a bit of a caramel kick (Remember how much I love Caramel?)
And now for some honesty, this was a failed Coffee Cake because I made the crumble all wrong, it became like paste instead of crumble and sank to the bottom as it baked. And that was also the best thing that could have happened to it 🙂 And here it is now a Caramel Coffee Cake!
The cake recipe is from The Pioneer Woman – It’s Excellent!!! The topping method is my own and without any nuts (my daughter is allergic so can’t risk any, and personally I also like it without the nuts)
Ingredients
1 1/2 stick butter (170g or 3/4 cup)
2 C sugar
3 C flour
4 tsp baking powder
1 1/4 cup milk
3 eggs whites beaten till stiff
Topping
1 1/2 stick butter (170g or 3/4 cup)
3/4 C flour
1 1/2 C brown sugar
2 tbsp 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, completely melt the butter and mix all the topping ingredients. It should be like paste and not crumbly. Flatten the topping and place chunks over the batter. It will stay on top and sink as it bakes
- Place in oven and bake for 35-40 mins, until skewer comes out clean
oh mah gawd – this is SO SO SO good