Originally posted November 29, 2011

coffee cake

coffee cake by joanie

It is really hard to photograph coffee cake. Good coffee cake, that is. It's so crumbly and moist, especially if you can't wait for it to cool down.

This recipe lived up to its promise of being "the best coffee cake. Ever."

Ingredients

  • Cake:
  • 6 tbsp butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1 1/2 cup all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 3/4 cup whole milk
  • Topping:
  • 6 tbsp butter, softened
  • 1/2 cup brown sugar
  • 1/4 cups all-purpose flour
  • 1/4 cup raw pecans, chopped
  • 1 tbsp cinnamon
16 squares

Directions

Preheat oven to 350ยบ.

Cream the butter and sugar. Add the egg and beat until fluffy.

Sift together flour, baking powder, and salt. Add flour mixture and milk alternately to the batter just until combined. (Don't overwork the batter!)

Butter a 8" baking dish and add the batter, spreading it out evenly.

In a separate bowl, use a pastry cutter to combine topping ingredients until crumbly. Sprinkle evenly over the top of the batter.

Bake for 40 minutes.

Serve warm if you don't mind a messy cake, or let cool for easier cutting.

1 hour

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Adapted from

The Pioneer Woman
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