Archive for July 9th, 2010

July 9, 2010

Death by Coffee Cake

Guys. This is no laughing matter. This is the most epic coffee cake I have ever met. Just the strain in my arms as I lifted the pan into the oven should have been warning enough. This is not a coffee cake to be trifled with.

Unless you are a member of the Lane family. Which is exactly why I made this for my loving father, Bruce Lane, on Father’s Day (yeah I know, Father’s Day was forever ago. Deal with it, I’m catching up here). Having inherited my bottomless pit of a stomach from him, I knew he could not only handle this beast of a coffee cake, but that he would embrace it, rejoice in it, and eventually, devour it.

I was right.

Yeah, this has a lot of butter. Side effects may include double chins, extreme love handles, and possibly a little extra junk the in trunk. But guys. It is so worth it.

P.S. I have the best dad in the world – and I am thankful for a lot more than my inherited appetite! Love you Pops!

Epic Coffee Cake
adapted from Pioneer Woman (LOVE HER)


  • 1-½ stick Butter, Softened
  • 2 cups Scant Sugar
  • 3 cups Flour, Sifted
  • 4 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 1-¼ cup Whole Milk
  • 3 whole Egg Whites, Beaten Until StiffFOR THE TOPPING:
  • 1-½ stick Butter, Softened
  • ¾ cups Flour
  • 1-½ cup Brown Sugar
  • 2 Tablespoons Cinnamon
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 baking pan.

In a separate bowl, combine topping ingredients with a pastry cutter (I used my fingers) until crumbly. Sprinkle all over the top.

Bake for 40 to 45 minutes, or until no longer jiggly (unlike your thighs will be after eating this, muahaha!!!).