The Best Coffee Cake. Ever. (2024)

This is another one of the pirated recipes from my mother’s blessed recipe binder, which she accidentally left at my house a couple of years ago. And when I returned the binder (she had issued a court order, so I really didn’t have a choice), I may or may not have accidentally shaken the binder so that it would accidentally lose a few loose handwritten recipe cards that were tucked in the interior pockets, and I may or may not have tripped and fallen so that even more cards would spill out onto my floor.

This coffee cake recipe was on one of those cards.

I can’t really describe it except to say that it’s a complete miracle.

Please, please, please make it today.

Here’s what you need: all the stuff you have in your pantry! So there you go.

Start by sifting together the flour, baking powder, and salt.

Mount St. Carb. I love to climb it.

In a separate bowl, cream the butter and the white sugar.

Add the sifted flour and the milk in alternate batches, mixing until just combined after each addition.

Beautiful and pure and lovely!

I always think it’s a pain when a recipe calls for beaten egg whites in the middle of a batter situation, because your mixer is otherwise occupied and I hate, hate, hate beating egg whites by hand. I simply don’t have the upper body strength, and my rotator cuff revolts. So check out my new solution!

This is a new immersion blender that comes with a whisk attachment. It’s a dream. This way I can beat eggs without using any imaginary muscle strength…and it’s very fast.

This is not a paid advertisem*nt. This is a public service announcement.

This is a recording.

My rotator cuff is singing praises of joy right now.

Can you hear its songs of praise?

Dump the egg whites into the batter…

Then fold them in gently. The batter will seem a little stiff as you start folding, but before long the consistency will be just perfect.

Pour the batter into a baking pan; 9 x 13 (OR LARGER) pan!

Note: I had posted earlier that an 8 x 10 or 8 x 11 pan could be used; however, I did not specify that it should be a cake pan with higher sides. Mine was, and the cake was just fine. If you use a Pyrex glass baking dish, using a 9 x 13 pan or larger is necessary. I’m sorry for those of you who had to clean your ovens!

We’re talking here about variations of awesome, though, so don’t be afraid of making the wrong choice!

Now’s the time to get serious. Throw all the topping ingredients into a bowl and cut it together with a pastry cutter or a fork. When you’re finished, the mixture will be clumpy and crumbly.

Dump the gloriousness all over the top of the cake.

And it is gloriousness. Make no mistake about it.

Glory?

I love inventing words.

Now pop the pan into the oven and bake for 40 to 45 minutes. What’s going to happen is that the batter is going to pouf and bake up around the buttery/sugary topping.

Please alert your stomach that it’s getting ready to growl.

This is straight out of the oven.

I want my mommy. I want my mommy to make me another one of these today because this one’s already gone.

Burp.

Jiggle.

Bounce.

This is about ten minutes later. A little bit of settling goes on, which causes great things to happen.

Leesten. And heer me: it may not look it, but this is the most incredible coffee cake I’ve ever tasted.

I wonder if the 3 sticks of butter have anything to do with it?

Enjoy this, guys!

Love,
Pioneer Woman

Try this over the weekend. I promise you’ll die and go straight to Heaven. Figuratively speaking.