Cinnamon Pecan Coffee Cake

Cinnamon Pecan Coffee Cake

3/4 cup butter, softened

2 cups sugar

3 cups flour

4 teaspoons baking powder

1 teaspoon salt

1 1/4 cups buttermilk

3 egg whites

Topping:

3/4 cup butter, cold

3/4 cup flour

1 1/2 cups brown sugar

2 tablespoons cinnamon

1 cup pecans, chopped

Preheat oven to 350 degrees. Grease and flour a 9x13 pan. (A larger baking pan can be used also, as this makes a large cake. However, do not use a baking sheet as the sides are not deep enough.)

Sift together the flour, baking powder and salt. Beat egg whites to stiff peaks and set aside while preparing batter.

Cream butter and sugar in stand mixer until fluffy and light, about 3 minutes. Add flour mixture in three parts, alternating with buttermilk in two parts. Fold beaten egg whites in with rubber spatula. Spread batter in prepared pan.

Combine flour, sugar, nuts and cinnamon for topping in medium bowl. Use pastry blender or two knives to cut in the cold butter until mixture is crumbly. Sprinkle over top of cake.

Bake 45-50 minutes, or until center is set. Serve warm.