BUTTERY CINNAMON STREUSEL COFFEE CAKE

Buttery Cinnamon Streusel Coffee Cake image

Provided by Elaine Bovender

Time 1h

Number Of Ingredients 14

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1 1/2 stick butter, softened (not margarine)
2 c sugar
3 c flour
4 tsp baking powder
1 tsp salt
1 1/4 c whole milk
1 tsp vanilla
3 large egg whites, beaten until stiff peaks form
CINNAMON STREUSAL TOPPING:
1 1/2 stick butter, softned
3/4 c flour
1 1/2 c brown sugar
2 Tbsp cinnamon
1 to 1 1/2 c chopped pecans, walnuts or black walnuts

Steps:

1. Preheat oven to 350 degrees. Grease and flour 9 X13 cake pan, set aside.
2. Sift together flour, baking powder and salt and set aside. Beat egg whites until stiff peaks have formed and set aside.
3. Cream butter and sugar until light and fluffy. Add flour mixture and milk alternately, mixing well after each addition. Be very careful not to over beat. Stir in vanilla.
4. With a wooden spoon or rubber spatula, fold in beaten egg whites. NOTE: Batter will be stiff, but will thin out once egg whites are stirred in.
5. Spread batter into prepared pan and sprinkle topping over batter. Sprinkle with nuts.
6. Bake for 40 to 50 minutes or until cake tests done. Serve warm.
7. FOR THE TOPPING: Place all ingredients except nuts into a bowl. Mix together using a pastry cutter, fork or your fingers until crumbly. If it seems too wet, you can add a little more flour.