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Pecan Coffee Cake

1¾ cups white sugar
¾ cup butter
3 cups flour, sifted
1 Tbsp. baking powder
1 tsp. salt
1 1/8 cups milk
4 egg whites, beaten stiff
For Topping:
1 cup brown sugar
2 Tbsp. The Spice Hunter Highland Harvested Saigon Cinnamon
¾ cup flour
¾ cup butter
2 cups chopped pecans

Cream sugar and butter until soft and smooth. Sift together flour, baking powder and salt. Add sifted ingredients to creamed mixture alternating with milk. Fold in egg whites that have been beaten stiff. Pour into a greased 9x13" baking pan. Mix topping together until it forms pea sized crumbs. Blend in pecans. Spread over top of batter and bake at 350°F 40-50 minutes. Cut into squares.