So because of everyone's craaaazy schedules, our group of dear friends decided to have a Christmas brunch together to celebrate, because we literally couldn't find one evening during December that we were all free. And because I have some kind of masochism issues, in addition to the biscotti I baked for everyone, I also thought it would be a really good idea to make a coffee cake.
Look, my nutritionist can fix my insides, but there's really not a lot she can do for my mental crazy, okay? Anyway.
If you are going to make something that you can't even eat, you make the best coffee cake recipe you can find, right? In this case, that's the Pioneer Woman.
This coffee cake is not for the faint of heart - literally. If you have cardiac issues, I'd stay away. Between the actual cake and the topping, there are three sticks of butter. Three. Y'all, I am not even kidding.
But I hear it's worth it (sorry - I didn't actually try it myself). The cake was light, fluffy, and delicious, according to sources. We had a little issue with the topping - our brown sugar was borderline ancient, and it clumped together horribly - but the flavor was good. Our friends (aka unsuspecting blog recipe testers - bless them) said that there needs to be more flavor in the cake itself. One suggested stirring some cinnamon into the cake batter to better spread out the deliciousness. I will certainly take that into account next time.
All in all, this was a hit. If we wind up having to do brunch again in order for all of us to actually get together, I'd definitely make this again. Have any of y'all ever made this recipe? Or any coffee cake recipe? Let me know. Can't hurt to vary up the brunch routine with more dishes I can't eat.
E & B
Pioneer Woman’s The Best Coffee Cake. Ever.A classic coffee cake with a crumbly cinnamon topping. Serves 12
1 ½ stick butter, softened
2 cups sugar
3 cups flour, sifted
4 teaspoons baking powder
1 teaspoon salt
1 ¼ cup whole milk (we used heavy cream)
3 egg whites, beaten until stiff
1 ½ stick butter, softened
3/4 cup flour
1 ½ cup brown sugar
2 tablespoons cinnamon
1 ½ cup pecans, chopped
Preheat oven to 350.
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.
In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle on top of the cake.
Bake for 40-45 minutes, or until no longer jiggly.
Take to brunch with some of your dearest friends.
Recipe from The Pioneer Woman.