Monday, October 8, 2012

Coffee Cake

Review by Lyndee, baking by Rob:
Our experiments have apparently rubbed off on my husband. All the baking, cooking, painting and creating fumes going on in our house must’ve gotten to him. Out of the blue Saturday night he decided he wanted to make a coffee cake, from scratch.  My husband can cook with the best of him but I have rarely seen him bake.  Not that he can’t, it just doesn’t happen very often.  He found a recipe online and we checked our ingredients.  All that we needed was whole milk so off to the store I went.  Coffee cake sounds like a lot of work to me and if he was willing to make it, well, I would gladly run pick up some milk for him.  Away he went mixing in the kitchen and when it was done, holy cow, it was so good! I can’t tell you the last time I had coffee cake but this fresh from the oven concoction was like heaven on a fork.  I was tempted to throw a scoop of vanilla ice cream on it but instead decided to wash it down with a hot chocolate and mint baileys.  Yes, Saturday night was just about perfect at our house. 

1-1/2 stick butter, softened
2 cups sugar
3 cups flour
4 teaspoons baking powder
1 teaspoon salt
1-1/4 cup whole milk
3 whole egg whites, beaten until stiff

1-1/2 stick butter, softened
3/4 cups flour
1-1/2 cup brown sugar
2 Tablespoons cinnamon

Preheat oven to 350 degrees. 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. Don't overbeat. Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9 x 13 cake pan.

In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.  Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm. 

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