A few days ago Saman and I were wondering what to make for dessert for our best friends who were coming over. The problem? We didn’t really have any ingredients for the things we wanted to make. So, obviously we looked on Pioneer Woman’s blog and checked out what choices we had. Finally we found one titled “The Best Coffee Cake. Ever.” And it turns out, every ingredient in the recipe was in our pantry, Alhamdulllah. (And it really was the best coffee cake. Ever.)
Let’s get started.
But first, one thing to note about us is when we do desserts, we try to do it with less butter that Pioneer Woman or Paula Deen(Queen of Butter) use because I’m definitely not for clogging anyone’s arteries no matter how mouth-drooling the food sounds.
We tweaked the recipe a bit and made it personal as you can do with nearly any recipe after you get a little bit of experience with it.
Our version of this recipe:
For the Cake:
- 1 & 1/4 stick Butter, Softened (For our first time we added a 1 & 1/2 like the original recipe, but I’m confident that you can use less and still get away with a good cake)
- 2 cups Scant Sugar
- 3 cups Flour, Sifted
- 4 teaspoons Baking Powder
- 1 teaspoon Salt
- 1-¼ cup Whole Milk
- 3 whole Egg Whites, Beaten Until Stiff
For the Topping:
- 3/4 stick Butter, Softened
- ¾ cups Flour
- 1 & 1/2 cup Brown Sugar
- 1 & 1/2 Tablespoons Cinnamon
- Almonds, Chopped by hand. We didn’t measure, it depends on how much you want on your topping.
Steps: (Taken from here.)
“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 (or LARGER!) baking pan. A cake pan with higher sides would be best.
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.”
H. Sisters Tips:
*Tip: For less butter usage, you can definitely use less butter in the topping. Once you combine ingredients by hand slowly you’ll realize that much butter is enough. So add it gradually and when you think the texture is just enough to melt onto the cake, you can stop.
*Tip: Sift your flour! It makes your cake light and fluffy.
*Tip: For beating egg whites until stiff, be sure to use an electric mixer to get the task done in under 3-4 minutes.
Finally, they call it coffee cake because this cake is meant to be eaten with a cup of coffee, or in our case some good ol’ tea. Which is why Sana, who loves her chai, said to me, “Let’s call it Tea Cake just for my sake.”