I found the recipe by googling “best coffee cake ever,” which led me to discover The Pioneer Woman. She’s funny. She described the cake as a complete miracle. How could I resist making a complete miracle? I couldn’t, but I broke one of my rules in the process. Rules, you ask? Yes. You see, I try hard to follow a recipe — a baked goods recipe at least — to the T first time around. I was doing well until I saw the word milk. And well, you all know about my inability to not substitute buttermilk for milk in a baked goods recipe. It’s a real problem. I’ll leave it at that. And then, to make matters worse, I got really lazy — didn’t want to separate the eggs or beat the whites until stiff peaks formed — and so I substituted in a whole egg. Yikes. I don’t think the Pioneer Woman would approve. But the cake — oh the cake — it’s so delicious. Thank you Pioneer Woman for sharing such a keeper of a recipe. Everyone here is in total heaven. And readers, I encourage you to check out the PW’s original recipe. I’ve enclosed my lazy-man’s version below, but fully intend to make the original recipe one day. Ok all of you, back to work. Promise I won’t disturb you again. 5 from 5 reviews Note: This half of the PW’s recipe. I use a 9-inch square pyrex baking dish, but any 8- or 9-inch square pan will work.
Notes:
I prefer this without the nuts. It has more of that classic coffee cake taste to me. I should note I’m not a huge fan of nuts in baked goods, so if you like nuts, I say use them. I lightly fill a 3/4 cup measuring cup with brown sugar, which makes the topping slightly less sweet, which I prefer.
