Pioneer Woman Best Coffee Cake Ever

Pioneer Woman best coffee cake ever turns butter, whipped egg whites and a pecan cinnamon crumb into a tender, fluffy breakfast cake in 1 hour. Save this easy brunch coffee cake for Christmas morning, Easter or a weekend potluck, because it's made with simple pantry staples and feeds 16.

Fold the stiff egg whites into the batter gently with a rubber spatula, and don't overbeat anything before that. Rough mixing knocks out the air, and the cake bakes up dense instead of light.

Whipped egg whites do the lifting here, so the crumb stays soft without any eggs yolks weighing it down. A thick cinnamon pecan topping cut in with a pastry cutter bakes into a crunchy layer that stays crumbly.

Pioneer Woman Best Coffee Cake Ever

0.0 from 0 votes

Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

16

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

495

kcal

A light, tender crumb sits under a thick blanket of brown sugar, cinnamon and toasted pecans. Warm from the oven, the topping turns crisp at the edges while the cake underneath stays soft.

Ingredients

• 1 1/2 stick butter, softened
  

• 2 c. (scant) sugar
  

• 3 c. flour, sifted
  

• 4 tsp. baking powder
  

• 1 tsp. salt
  

• 1 1/4 c. whole milk
  

• 3 whole egg whites, beaten until stiff
  

• 3/4 c. flour
  

• 1 1/2 c. brown sugar
  

• 2 tbsp. cinnamon
  

• 1 1/2 c. pecans, chopped
  

Directions

• Preheat and prep: Preheat the oven to 350°F and grease a 9x13 baking pan well. A pan with higher sides is even better, so use a larger one if you have it.
• Sift the dry ingredients: Sift together 3 cups flour, 4 teaspoons baking powder and 1 teaspoon salt into a bowl. Then set it aside while you work on the butter.
• Beat the egg whites: Beat the 3 egg whites until stiff peaks form, then set them aside. They need to hold their shape so the cake rises.
• Cream the butter: Cream 1 1/2 sticks softened butter with 2 scant cups sugar until light and fluffy. Make sure the butter is soft so it blends smoothly.
• Add flour and milk: Add the flour mixture and 1 1/4 cups whole milk to the butter mixture, alternating between the two. Stop as soon as everything is combined, since overbeating makes the cake tough.
• Fold in the whites: Fold the beaten egg whites into the batter with a rubber spatula. Then spread the batter into the prepared pan.
• Make the topping: Combine 3/4 cup flour, 1 1/2 cups brown sugar, 2 tablespoons cinnamon and 1 1/2 cups chopped pecans in a separate bowl. Work it with a pastry cutter until crumbly, then sprinkle it all over the batter.
• Bake and serve: Bake for 40 to 45 minutes, until the cake is no longer jiggly in the center. Serve it warm, when the topping is at its best.

Tools for this recipe

• Pyrex 9x13 glass baking dish, KitchenAid 5-speed hand mixer, Spring Chef dough blender (pastry cutter). As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use whole eggs instead of just the whites?

The recipe is built around three beaten egg whites, which give the cake its light, fluffy lift. Swapping in whole eggs would make the crumb denser and richer, so I'd stick with the whites.

How do I store leftover coffee cake?

Cover the pan or wrap the pieces tightly and keep them at room temperature for up to 2 days. After that, move them to the fridge, and warm a slice briefly before serving.

Can I make this coffee cake ahead of time?

You can bake it the day before and warm slices in a low oven when you're ready to serve. The batter itself is best baked right away, since the whipped egg whites lose their air as it sits.

What if I don't have a pastry cutter for the topping?

Two forks or your fingertips work fine for the topping. Just work the ingredients together until the mixture looks crumbly, and keep your hands quick so it stays loose.

What's the most common mistake with this coffee cake?

Overmixing the batter is the biggest one, because it knocks out the air from the egg whites. Stir only until the flour disappears, then fold the whites in gently.