redo: the best coffee cake ever.

for this recipe and all those egg whites, i pulled out the old kitchen-aid that dad and mom got who-knows-how-long-ago.
it worked good. ;)

strange fact, though? this is probably my 3rd time ever using the thing.
i prefer lovely stainless steel whisks and wooden spoons and spatulas in my hands.
i'm just weirdly old-fashioned like that.

watching egg whites do their thing in the kitchen-aid.

getting there . . . not quite.

ah! see there?
not bad, not bad at all. :)
next, you get to fold that into the main batter.

the best coffee cake ever: by the pioneer woman.
For the cake:  
    * 1-1/2 stick Butter, Softened
    * 2 cups Scant Sugar
    * 3 cups Flour, Sifted
    * 4 teaspoons Baking Powder
    * 1 teaspoon Salt
    * 1-1/4 cup Whole Milk
    * 3 whole Egg Whites, Beaten Until Stiff
    
For the topping:
    * 1-1/2 stick Butter, Softened
    * 3/4 cups Flour
    * 1-1/2 cup Brown Sugar
    * 2 Tablespoons Cinnamon
    * 1-1/2 cup Pecans, Chopped

Preparation Instructions
Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Beat egg whites and set aside.
Cream butter and sugar. Add flour mixture and milk alternately until combined. Don't overbeat. Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9 x 13 (or larger!) baking pan. A cake pan with higher sides would be best.
In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.
Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm---delicious.

sigh. it didn't turn out half as beautiful-looking as the pioneer woman's . . . 

but it tasted good.
perfect with coffee.
the end.