Best Coffee Cake Ever what the recipe said. And it lived up to the hype!

It is the best coffee cake and also the best cake I have made to date.

I have been trying my hand at baking the past few months and there have been more bad days than good. But this particular recipe just turned that around. And since this is what I think is my first successful cake, I realized I had to note it down somewhere, hence the blog!

The recipe is fairly simple, which is why I love it. I had to modify the recipe a bit – reduced all the ingredients (roughly) by one third, used almonds instead of pecans and regular sugar instead of brown sugar for the topping.

The Recipe – Adapted from The Pioneer Woman


  • ½ cup Butter, Softened
  • 1 cup powdered Sugar
  • 2 cups Flour, Sifted
  • 2 ½  teaspoons Baking Powder
  • 1 teaspoon Salt
  • ¾ cup Whole Milk
  • 3 whole Egg Whites, Beaten Until Stiff


  • ½ stick Butter, Softened
  • ½  cups Flour
  • 4 tablespoons Regular Granulated Sugar
  • 1 tablespoon Cinnamon powder
  • 1 cup Almonds, roughly chopped


  • Preheat oven to 180 degrees celsius.
  • 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 baking pan.
  • In a separate bowl, combine topping ingredients until crumbly. Sprinkle all over the top.
  • Bake for 40 to 45 minutes.

I haven’t followed the recipe to the T and haven’t been good with measurements also because of lack of measuring utensils (which is probably why I mess up most of the things I’ve tried to bake) but this one just turned out the way it was supposed.

Oh and incase you are wondering where the coffee is in this cake (as I did, initially), it is not a coffee flavored cake but a cake that goes well with coffee (or tea)!

Here’s hoping there a more successful to write about.