Saturday, December 31, 2016

Coffee Crumb Cake

This recipe is adapted from the Pioneer Woman. Most desserts tend to be too sweet for me, so I reduce the amount of sugar to suit my taste. This recipe was delicious and received rave reviews! 


Cake 
1-1/2 stick butter, softened 
1-1/2 C sugar 3 C flour (white whole wheat), sifted 
4 tsp baking powder 
1 tsp salt 
1-1/4 C milk 
3 whole egg whites (whisked until stiff) 

Crumb Topping 
1-1/2 sticks butter, softened 
3/4 C flour 
1 C brown sugar 
2 TBsp cinnamon 
1-1/2 cup walnuts, chopped

Preheat oven too 350 degrees. 

  1. In one bowl sift together the flour, baking powder, and salt. 
  2. In a second bowl whisk the egg whites and set aside. 
  3. In a large clean bowl cream together the butter and sugar. Add the flour mixture and milk alternately until combined but don’t over mix. Then, fold in the whisked egg whites with a spatula. 
  4. In a separate bowl, mix together the crumb topping ingredients with a pastry cutter until you have a crumbly mixture. 
  5. Pour the cake batter into a in a buttered 9” x 13” Pyrex baking pan, and then sprinkle the crumb topping over the top. 
  6. Bake for about 40 to 45 minutes, or until the cake is cooked through. 

No comments: