Fluffy Moist Coffee Cake

So my sister goes to Concordia University. She has 4 roommates, plus all the boys from the floor below. And boy (no pun intended) do they love my sugary goodies. Once I made 26 chocolate chip cookies. 3 boys and 4 girls ate them all in one evening. That’s an average of 3.7 cookies a person. (Rounded to the correct number of significant digits of course, I’m in Chemistry this semester.😉) So when she came to me, and said that her friends loved coffee cake, and that they would love me even more if I would make them some. So I couldn’t resist the challenge to knock their socks off with my version of coffee cake! I did some pinteresting, some googling, and I came across… Coffee Cake from The Pioneer Woman! I was sold. I made a few tweaks, and was extremely happy with my results! Try em out!

Hands on time: 20 min
Baking time: 40 min
Total time: 1 hr

Ingredients:
1 1/2 sticks butter
2 cups sugar
1 tbsp vanilla extract
3 cups flour
4 tsp baking powder
1 tsp salt
1 1/3 cup buttermilk
3 egg whites (beaten until soft peaks)

Crumble topping:
1 1/2 sticks softened butter
1 1/2 cup brown sugar
3/4 cup flour
1 tbsp cinnamon

Method:
Beat butter and sugar, until light and fluffy. Add buttermilk and dry ingredients in 3 separate additions. Alternating between them. Then slowly fold in egg whites by hand. Pour in a greased 9×13 pan, and then make your crumble.
Mix with your hands, the crumble topping ingredients. Until it resembles crumbles, and all the sugar is incorporated into the butter. Don’t overmix. Pour evenly over batter. Then bake at 350 degrees Fahrenheit for 40 minutes. Or until, and I quote Ree Drummond “It doesn’t jiggle”.

Wanna see how it turned out?