Streusel Coffee Cake

Ingredients:

FOR THE CAKE

1 1/2 stick butter, softened

2 scant C. sugar

3 C. Flour

4 tsp. baking powder

1 tsp salt

1 1/4 C. whole milk

3 egg whites, beaten til stiff

FOR THE TOPPING

6 T. softened butter

6 T. flour

3/4 C. brown sugar

1 T. cinnamon

3/4 C. chopped pecans

Preheat oven to 350. 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 over mix! Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9 x 13 cake pan. (metal  better than glass. A glass pyrex pan does not conduct heat as well as metal; topping will be overdone before cake is done)

In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top. Bake for approx. 45 minutes.

A glass baking pan does not conduct heat as well and topping tends to get overdone before cake is done in the middle. This is Pioneer Woman's recipe, but I cut the streusel in half. With the original amount of struesel it is very very sweet. If you like it really sweet, double the topping and go for it. I like this because it is a way to use up leftover egg whites!