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Coffee Cake - Worth the Effort

Coffee Cake has become my husband's #1 request for his birthday cake. He loves the taste, texture and how the cake looks like a Grand Canyon-type land form. I've posted this recipe before, but I'd like to post again with updated measurements and photos. I ended up making a double recipe, two 9X13 cakes, because I read the recipe wrong. Then, because I didn't have time to bake each cake individually, I put them side by side in the oven which caused them to get burned on the bottoms. The cake was still delicious, I just served the slices without the bottom and threw the burnt edges away.



Ingredients
FOR THE CAKE:
1/2 cup softened Smart Balance Light with Flax
1/4 cup Butter Flavored Shortening
2 cups (scant) Sugar
3 cups Flour, Sifted
4 teaspoons Baking Powder
1 teaspoon Salt
1-1/4 cup Almond/Coconut milk blend
3 whole Egg Whites, Beaten Until Stiff
_____
FOR THE TOPPING:
1/2 cup cold Smart Balance Light with Flax
1/4 cup Butter Flavored Shortening
3/4 cups Flour
1-1/2 cup Brown Sugar
2 Tablespoons Cinnamon
1-1/2 cup Pecans, Chopped

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. A cake pan with higher sides would be best.
In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.
Bake for 40 to 45 minutes, or until no longer jiggly.



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