Now a lot of people (‘specially on the East Coast) are going to be playing the ol’ air violin for me when they read this but yesterday our pilot light went out on our old gas heater. I am flying solo this weekend as G is back in the blue grass of Kentucky and I count on him to do manly things like light the pilot light when it goes out. The house was cold, cold, cold yesterday & never seemed to heat up! What’s a girl to do when the house is cold, the baby’s asleep and M and I are hostages inside, freezing to death? Bake a hot, buttery, COFFEE CAKE!!!
This heated the house and the bellies up thereby improving sour moods on a gray Saturday. Yay for coffee cake!!
The best part (except for the cake which is THE best part) is you probably have all these ingredients (‘cept maybe the pecans which you can always replace with walnuts or omit entirely!)
For the Cake:
1-1/2 sticks butter, softened
2 c scant sugar
3 c flour, sifted
4 tsp baking powder, sifted
1 tsp salt, sifted
1-1/4 c milk
3 eggs whites, beaten until stiff
For the Crumble:
1-1/2 stick butter, softened
3/4 c flour
1-1/2 c brown sugar
2 TBSP cinnamon
1-1/2 c pecans, chopped
1. Pre-heat oven to 350 degrees. In a medium bowl, sift together the flour, baking powder & salt. Set aside.
I used to forge on painfully with my hand sifter until I saw The Pioneer Woman use a strainer. SO much easier! I’m not sure what the great pastry chefs would say but this is my new technique. Thanks Ree!
2. Beat egg whites (Although I’ve been phasing out eggs, I used egg whites in a carton because I had them in my fridge for a longggggg time and they are going to expire end of the month. I am not sure what the substitution is for egg whites but it’s probably just the same egg replacer.)
3. In a LARGE bowl, cream butter & sugar. (A large bowl because this is the bowl all the ingredients will end up in eventually.)
4. Take turns adding flour mixture & milk until just combined.
5. Grease a 9×13″ baking dish. I just save the butter wrapper & use that.
With a rubber spatula, fold in egg whites until just combined. Dump batter into the baking dish.
6. In a medium bowl (I tried this in a small bowl which is why I recommend a bigger bowl!), combine the CRUMBLE ingredients with a pastry cutter or your clean fingers!
Somebody gave me this pastry cutter – I never knew what it was but I’m so glad I have it! (Was it you, Nina?)
Sprinkle crumble mixture on top & pop it in the oven for 40-45 minutes.
Who’s going out the dog door?
Bea, those jeans make your butt look big!
Delicious on a cold Sunday morning! (Or Sat. afternoon…)
Recipe from The Pioneer Woman.
- 1-1/2 stick butter, softened
- 2 c scant sugar
- 3 c flour, sifted
- 4 tsp baking powder
- 1 tsp salt (you can omit this if you’ve used salted butter)
- 1-1/4 c milk
- 3 egg whites, beaten until stiff
- 1-1/2 stick butter, softened
- ¾ c flour
- 1-1/2 c brown sugar
- 2 TBSP cinnamon
- 1-1/2 c pecans, chopped
- Preheat oven to 350. Sift flour, baking powder and salt in a medium bowl.
- Beat egg whites until stiff. Set aside.
- Cream sugar & butter together in a LARGE bowl.
- Take turns adding the flour mixture and milk to the sugar/butter mixture, beating all the while until just combined.
- Fold in egg whites.
- Butter 9×13″ baking dish & pour in batter.
- In medium bowl combine crumble ingredients with pastry cutter. Sprinkle on top of batter.
- Pop in oven for 40-45 minutes. Let cool for 5 minutes.