Today was the first day of a new Mom's Bible Study group that I am facilitating at church. God had placed on my heart just over a year ago to lead a group geared for Mom's while Jeremy was at Little School. I was pregnant at the start of school last year, and thought that timing to was not the best. So, I delayed a year.
Anyway...on to Pinterest. For the first group, I thought I should make something delicious. So, I made coffee cake. I believe it is called "The Best Coffee Cake in the World".
It was D.E.L.I.C.I.O.U.S. So, I should probably post the recipe for you!
Ingredients
- FOR THE CAKE:
- 1-1/2 stick Butter, Softened
- 2 cups Scant Sugar
- 3 cups Flour, Sifted
- 4 teaspoons Baking Powder
- 1 teaspoon Salt
- 1-1/4 cup Whole Milk
- 3 whole Egg Whites, Beaten Until Stiff
- _____
- FOR THE TOPPING:
- 1-1/2 stick Butter, Softened
- 3/4 cups Flour
- 1-1/2 cup Brown Sugar
- 2 Tablespoons Cinnamon
- 1-1/2 cup Pecans, Chopped
Preparation Instructions
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. Serve warm---delicious!
Source: The Pioneer Woman
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