Monday, November 8, 2010

Supposed to be the Best Coffee Cake Ever....

I had a very fun Sunday! Jeffrey and went to church to the first time in forever...We really have had something most Sundays. I love our church, we are very lucky to have found it in this big (mostly secular) city!  After church I went Christmas shopping with my friend Emily. They were putting up Christmas decorations at the Americana Shopping Center! I love Christmas, and now I am almost finished with my shopping. My goal is to be finished before Thanksgiving. Other exciting news...Mommasita (aka Jeffrey's mom Michelle) is coming to visit us Saturday! This is her first time to come here since we have been married and I can't wait to show her around. 

This is supposed to be the best coffee cake ever. I have 2 witnesses that say it actually is really good and they are reliable tasters (Meg and Emily). Unfortunately I had another baking disaster. I had given this recipe to Emily to make for a BSF fellowship that I was unable to attend. I had never tried it but told her it was on my list. She raved, saying it was the best ever. So I HAD to make it! I was so sad because as I was making it, I realized it was a VERY thick batter. Turns out I put 4 cups of flour in the batter instead of 3. I tried to "fix" it by adding more of the other ingredients. Then I tried to put the batter into loaf pans instead of a cake pan, therefore I should have altered the bake time. I didn't... it got a little overdone. It wasn't terrible, the middle was still yummy and kind of had a pound cake texture. I will try it again, you should try it too, because I believe this really is the Best Coffee Cake Ever!

Pioneer Woman's: The Best Coffee Cake Ever... Period!
Cake:
1 1/2 Stick Butter, softened
2 Cups Sugar
3 Cups Flour, Sifted
4 tsp baking powder
1 tsp salt
1 1/4 cup milk
3 eggs whites
Topping:
1 1/2 stick butter, softened
3/4 cups flour
1 1/2 cups brown sugar
2 Tb Cinnamon
1 1/2 cups chopped pecans

Sift flour, salt and baking powder.

Beat egg whites until stiff and set aside.
Stiff peaks!
Stir together brown sugar, flour, cinnamon and pecans for topping.
In electric mixer, cream butter and sugar.
Slowly stir in milk, then dry ingredients, back and forth until blended.

Fold egg whites into batter.
You can pour into 2 loaf pans (i used 3 because of the extra batter I had to make) or into a 9 X 13 pan. Grease your pans well first!
Use you hands or a pastry cutter (if you have one), to blend the remaining butter into topping.
Sprinkle topping on the top of the batter in each pan. Bake on 350 for 30 mins in loaf pans and 40 mins in cake pans. (check on it at 25 mins, and use the smell test it usually works best..maybe if I had listened to my nose that said "it smells done" then it wouldn't have been overdone...)
This is why I don't bake often...you use too many dishes. With almost no counter space and no dishwasher it gets very frustrating. No wonder I have so many baking disasters...
See it is still pretty, and like I said the middle was yummy.
Next time I make it I will post a picture of the real thing!

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