My colleagues and I decided it was time to reinstitute a monthly birthday celebration at our staff meetings. I won’t be the only one providing treats, but as one of the instigators, I felt that I should kick it off. I looked through my recipes and Pinterest for inspiration, but the last week was been so full, that at the last minute, I decided to make a coffee cake. Sometimes, simple is better.
I grabbed a recipe from The Pioneer Woman before I left the office, to use as a shopping list. This would have been her recipe exactly if I hadn’t had broken the yolk on the last egg I was separating. That led to a slight modification.
I ended up making two cakes, one for work and one for Ed to enjoy at home. I got off easy because there wasn’t a request for a third but vegan version of the cake from our daughter. It was well received all around, a rich, moist cake, with oodles of yummy crumble topping.
I snapped this photo when I arrived this morning, just because there are so many beautiful vistas on our church campus. I’ll have to write a post about it later with photos that do it justice, maybe in the fall when all of the plants have recovered from the summer heat. I hope you’re staying cool wherever you are!
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PinIngredients
- 3 3/4 cups flour, divided
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cups softened butter, divided
- 2 cups (scant) sugar
- 3 eggs
- 1 1/4 cup milk
- 1 1/2 cup brown sugar
- 2 tablespoons cinnamon
- 1 1/2 cup pecans, Chopped
Instructions
- Preheat oven to 350
- Prepare a 9 x 13 baking dish with spray (or lightly rub with butter and dust with flour)
- Combine 3 cups flour, baking powder, and salt, set aside
- Cream 3/4 cup butter with sugar
- Add the eggs, beating until light and fluffy
- Add about 1/3 of the milk, alternating with 1/3 of the premixed dry ingredients, repeat twice, mixing after each addition just until incorporated
- Scrap batter into prepared pan.
- Combine remaining 3/4 cup flour, remaining 3/4 cup butter, brown sugar, cinnamon, and pecans, working until just combined but still crumbly (I do this with my hands)
- Sprinkle this topping over the cake as evenly as possibles
- Bake for 45 minutes or until set
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