This is truly the very BEST Streusel Coffee Cake you'll ever find. It's so moist and buttery with rich streusel filling in every bite. You'll never make another coffee cake after trying this one!
Course: Breakfast
Cuisine: American
Servings: 24
Prep Time: 20minutes
Cook Time: 30minutes
Ingredients
CAKE
1½sticks butter(softened (¾ cup))
2cupssugar
3cupsflour
4teaspoonsbaking powder
1teaspoonsalt
1¼cupswhole milk
3egg whites(beaten until stiff)
TOPPING
1½sticks butter(softened (¾ cup))
¾cupflour
1½cupsbrown sugar
2tablespoonscinnamon
1½cupspecans(chopped)
Instructions
Preheat oven to 350º. Butter a large 9 x 13 baking pan.
Whisk together flour, baking powder, and salt.
Beat egg whites and set aside
Cream butter and sugar with an electric mixer until smooth, about 5 minutes. Add flour mixture and milk alternately until combined. Don't over beat. Fold in egg whites with a rubber spatula. Spread into pan.
In a separate bowl, combine the flour, brown sugar, cinnamon and pecans. With a pastry cutter add butter and combine until crumbly. Sprinkle all over the top of the batter.
Bake for 40-45 minutes, or until no longer jiggly.
Video
Barbara's Notes + Tips
Sometimes the streusel sinks to the bottom and sometimes it doesn't, it's great either way.
Do not over mix the batter and gently fold in the egg whites.
You can leave out the pecans or use walnuts instead.
Don't over cook this, all ovens are different so remove when the center no longer jiggles.