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A New Twist on Classic Coffee Cake




A few weeks ago my husband was hankerin’ for something sweet. Not one to sit around and wait for something to happen, he found a recipe online for “The Best Coffee Cake Ever.”

It looked like a winner to him, so he asked for volunteers to head to the kitchen. I was conveniently busy. (Don’t remember what I was doing, but I’m pretty sure it was something domestic productive on the computer.) That meant one of the kids would get the honor of spending some time in their apron.

The kids were scramblin’ to get to the kitchen first. Now, before you get all jealous and think, “Man! I wish my kids were scramblin’ to whip me up some coffee cake!” I have to let you in on one of our house rules: If one kid bakes for the family, then the other one has to do the clean up.

So, after a little squabble (’cause nobody wants to be stuck cleaning the kitchen!) our 15 year old son, Zay, was soon gathering ingredients. He made a few adjustments to the recipe based on what we had in our pantry/frig and his personal preferences. (Bless his heart, he didn’t know that one simply does not make changes to a Pioneer Woman recipe!)

Zay’s no stranger to baking, so I expected whatever he made to taste pretty good, but I wasn’t getting my hopes too high. (After all, he was making changes to Ree Drummond’s recipe.) Let me just say…Boy, was I surprised! I honestly don’t think I’ve e.v.e.r. had better tasting coffee cake. This stuff was amazing!

So, what are you waiting for? Impress your friends…Go make some coffee cake. (Just don’t tell ’em you got the recipe from the 15 year old son of one of your favorite bloggers.)

Homemade Coffee Cake Recipe

What you need:

For the cake:

3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
3 egg whites
½ cup butter, softened
¼ cup coconut oil, softened
2 cups sugar
1¼ cup milk

For the topping:

¾ cup butter, softened
¾ cup all-purpose flour
1½ cups homemade brown sugar (you could use store bought, but the flavor won’t be as rich)
2 teaspoons cinnamon
½ cup chopped almonds

How you make it:

  • Preheat oven to 350° degrees.
  • Grease, butter, Pam, whatever a 9 x 13 baking dish (don’t go smaller…this stuff really rises).
  • In a medium bowl, sift together flour, baking powder, and salt; set aside.
  • Beat egg whites until they’re stiff; set aside.
  • In a large bowl, cream butter, coconut oil, and sugar.
  • Add flour mixture and milk alternately to the butter mixture until combined.
  • Fold in beaten egg whites.
  • Spread into prepared baking dish.
  • In a separate bowl, combine topping ingredients until crumbly.
  • Sprinkle all over coffee cake batter.
  • Bake for 40 to 45 minutes. You’ll know it’s done when you stick in a toothpick and it comes out clean.

Shared with: Cornerstone Confessions, A Little R & R, Saving 4 Six, Hope in Every Season, A Dish of Daily Life, Faith Along the Way, The Art of Homemaking, and Tuesdays with a Twist

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Candy

Candy

Candy is a southern girl who enjoys the simple things in life. Dirt road drivin’, Sunday afternoon nappin’, back yard swingin’, and sunset watchin’ are a few of the things that make her smile. She’s been married to her best friend and the love of her life for almost 25 years and is navigating motherhood with her 4 children, aged 23, 19, 14, & 11. Homeschooling for over 18 years now, she is also a bit of a word-nerd (ok, maybe more than a “bit” – she actually considers making lists of homophones to be entertaining), a lover of books and chocolate, a survivor of cancer, an author, and a hula hoop maker.
Candy




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One Response to A New Twist on Classic Coffee Cake

  1. Erin W. March 18, 2015 at 11:16 am #

    Yum! I LOVE coffee cake! Stopping by from the Little R & R link-up party!

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