Best Coffee Cake Ever

This is the Best Coffee Cake Ever.  This sweet and delicious coffee cake has a rich crumbly topping that is perfect for breakfast or even as a dessert right after dinner.  I love desserts that I can enjoy with a cup of coffee, and this is one of them.

This is a crumbly topping with cinnamon and pecans.  Super moist and flavorful,  perfect for the holidays.  It's a Christmas morning breakfast cake that everyone will enjoy.

You can see the sugar with cinnamon and pecans on the top of the cake and at the bottom.  I'm really happy right now.

The coffee cake came out perfect.  I sometimes get scare to break the cake while transferring to a serving plate.  Always make sure to run a knife around the edge of the cake, to loosen it up.

It's so pretty, I really don't want to cut it, but the smell of cinnamon is driving me crazy.  I just can't resist.

Make sure to spread the topping over the cake batter.  I used pecans but you can use walnuts or almonds either way, this coffee cake will be delicious.

Cake Ingredients

1 1/2 stick butter

2 cups sugar

3 cups all purpose flour-sifted

4 tsp baking powder

1 tsp salt

1 1/4 cup whole milk

3 whole egg whites-beaten until stiff

Topping Ingredients

1 1/2 stick butter

3/4 cups all purpose flour

1 1/2 cups brown sugar

2 tbsp cinnamon

1 1/2 cup pecans-chopped

Preheat oven to 350 Degrees F

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. Do not overbeat.  Fold in egg whites with a rubber spatula.    In another bowl combine topping ingredients with a cutter until crumbly.

Pour half the cake batter, then spread half of the topping, then the other half of batter and finish with the topping. If using a 13x9 pan bake for about 40 minutes, but if you are using a bundt pan, then bake for 50-60 minutes.  Check with a toothpick to make sure cake is done.

Source: The Pioneer Woman