Fluffy Cinnamon Sugar Coffee Cake

Fluffy Cinnamon Sugar Coffee Cake

Serves 6 

Cream butter and sugar then add remaining wet ingredients (except egg whites):

1 c. butter

1 c. sugar

½ c. brown sugar

1 tsp. vanilla

1 tsp. almond flavoring

1 c. sour cream

2 eggs, separated (whip egg whites till peaks form ad ½ tsp cream of tart)

Sift Dry Ingredients then slowly add to wet mixture stop mixing after combined:

2 c. flour

1 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

Fold in egg whites gently!

Topping:

1 tsp. flour

1 tsp. cinnamon

¼ c.  brown sugar

¼ c. nuts (optional – I prefer sliced almonds)

Directions: Preheat oven to 375 degrees and grease muffin tins or 8x8 pan. Start by creaming butter and sugar then add the remaining wet ingredients (except egg whites). Sift dry ingredients and then add to wet slowly stop mixing when combined. Whip egg whites until soft peaks form adding the cream of tarter to keep the peaks. Then fold in the egg whites to the batter. Be careful not to over mix. Mix topping in a small bowl.   

Using a medium scoop add one scoop of batter to the muffin pan then top with 1 tsp of topping. Add another scoop of batter and then top with 1 more tsp of topping. Bake the muffins for 30 minutes and check for doneness by inserting a toothpick. If the tooth pick comes out clean they are ready to enjoy.