Pecan Coffee Cake
Yield
12 servingsPrep
20 minCook
50 minReady
90 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cups |
sugar
|
|
| ¾ | cup |
butter
|
|
| 3 | cups |
all-purpose flour
sifted |
|
| 1 | tablespoon |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| 1 ⅛ | cups |
milk
|
|
| 4 | each |
egg whites
|
*
|
| 1 | cup |
brown sugar
|
*
|
| 2 | tablespoons |
cinnamon
|
|
| ¾ | cup |
all-purpose flour
|
|
| ¾ | cup |
butter
|
|
| 2 | cups |
pecans
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 414 | ml |
sugar
|
|
| 177 | ml |
butter
|
|
| 7.1E+2 | ml |
all-purpose flour
sifted |
|
| 15 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 266 | ml |
milk
|
|
| 4 | each |
egg whites
|
*
|
| 237 | ml |
brown sugar
|
*
|
| 3E+1 | ml |
cinnamon
|
|
| 177 | ml |
all-purpose flour
|
|
| 177 | ml |
butter
|
|
| 473 | ml |
pecans
|
|
Directions
Topping:
Cream sugar and butter until soft and smooth.
Sift together flour, baking powder, and salt.
Add sifted ingredients alternately with milk.
Fold in egg whites beaten stiff.
Pour into large baking pan.
Mix topping together until it forms pea-sized crumbs.
Blend in pecans.
Spread over the top of batter and bake at 350℉ (180℃) F for 40 to 50 minutes.
Cut into squares.
