I've only made box coffee cake before (when I was like 10 it was my specialty), and I rarely make it at all. But when we woke up Saturday morning and was trying to figure out what to make from the cupboards, without having to make a visit to the store, coffee cake was the easiest thing! I'm sure you have everything in your pantry right now... so if you're in for a sugar high... start making it right now!
I got this recipe from Pioneer Woman, I can't extract my own cake batter recipes, so in no way will I take credit for this. Also I halved this recipe, and even with that had mega leftovers!
1.5 sticks of butter, softened
2 c. sugar
3 c. flour
4 tsp. baking powder
1 tsp. salt
1 1/4 c. whole milk (we don't drink whole milk so I used half 2% and half & half.)
3 whole egg whites, beaten until stiff
1.5 stick butter, softened
3/4 c. flour
1.5 brown sugar
2 tbsp. cinnamon
1/5 pecans (I used walnuts)
1. Preheat oven to 350º. Mix dry ingredients and beat egg whites in a separate bowl, set aside.
2. Cream together butter and sugar. Add flour mixture and milk alternatively until combined. Don't overbeat. Fold in beaten egg whites with rubber spatula. Spread in well-greased 9x13 pan.
3. In a separate bowl combine topping ingredients until crumbly. Sprinkle half over top and then take a knife and swirl the batter to combine some of the cinnamon mixture in the batter. Then top with the rest of the topping.
4. Bake for 40-45 min.
*Remember I halved this recipe, so the baking time will differ, just keep an eye on it!