Best Coffee Cake
| March 11, 2012 | Posted by imathomebaking under Cakes |
Saying something is THE best is chancy. It is a opinion of course. I did not personally name this THE best coffee cake but in all honesty, it’s the best I’ve had in my 32 years of living on this earth. I’ve been searching for “the” coffee cake that would put others to shame, that would make me want to bake it every time I thought about it, and would be the most moist cake ever!
I was not sure what I’d find out there. Baking land has much to offer and everyone’s opinions are very different. I had some time to spare, to try and find the perfect coffee cake, one to bake for a breakfast every Saturday morning. I saw someone else’s picture of this coffee cake and my mouth watered and I decided IT was the one to try.
Very simple to make. I’ve made coffee cakes with a crumble topping and nothing compares to this crumble topping, it was magnificent. It was a much thicker batter than I was expecting, so it made it a little more challenging to fold in the stiff egg whites. I chose to line my pan with aluminum foil to make it super easy for release to cut it outside of the pan. I am sure you could use parchment paper as well.
It took everything in me not to cut it open right from the oven. I wanted to wait & let my husband try it first. Had I tried it sooner, I would have ate more, much more of it. It is that good! I have nothing negative to say about it. The texture was moist and perfect. The topping delicious! I used dark brown sugar instead of light. It was incredible. I would have to agree, up to this point, the best coffee cake I’ve had the pleasure of making and eating!
| Best Coffee Cake |
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- Cake:
- ~~~~~~
- 1½ sticks Butter, softened
- 1¾ cup Sugar
- 3 cups Flour, sifted
- 4 teaspoons Baking Powder
- 1 teaspoon Salt
- 1¼ cup Whole Milk
- 3 whole Egg Whites, beaten until stiff
- Topping:
- ~~~~~~~
- 1½ sticks Butter, softened
- ¾ cup Flour
- 1½ cups Dark Brown Sugar
- 2 tablespoons Cinnamon
- 1 cup Oats
- Preheat oven to 350 degrees.
- Sift together flour, baking powder, salt.
- Beat egg whites and put aside.
- Cream sugar and butter.
- Add flour mixture and milk alternately just until combined. Do not over beat!
- Fold in egg whites with a rubber spatula.
- Grease a 9X13 baking pan. Or line it with foil or parchment paper and grease it well.
- Use a pan with high sides.
- In another bowl, combine topping ingredients with a pastry cutter until crumbly.
- Sprinkle over top.
- Bake 40-45 minutes, or until no longer jiggly in the center.
I have never done well working with egg whites. If/when I try this recipe I will have hubby do that part.
Shannon recently posted..Irish Chocolate Ice Cream
I’m always game to try something that’s “the best”. This coffee cake looks great!
yummychunklet recently posted..Roasted Potatoes
Any recipe with whipped egg whites equates to a great texture cake…your coffeecake looks great.
~Carmen
http;//bakingismyzen.wordpress.com
bakingismyzen recently posted..TWD:Baking with Julia: Rugelach
What a lovely looking coffee cake! If someone thought it was “The Best” it has to be pretty darn good…to say the least! I will have to give this a try!
Kathy recently posted..FFWD St. Germaine-des-pres Onion Biscuits….sans onions!
Sounds awesome! It’s always a battle about the cooling period between my (soon-to-be)husband and me. He wants to dig right in and I always have to make him wait.
Wendy (pinkstripes) recently posted..Basic Marbled Loaf Cake
Your prologue makes me want to make it NOW! Looks really good!
Elpiniki recently posted..Applepie (Milopita: greek version)