Photo by Jennifer Hitchcock

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18 Servings

  • 3 cups all-purpose flour, sifted
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • 12 tablespoon unsalted butter, room temperature
  • 2 cups sugar
  • 1 ¼ cup whole milk
  • 2 teaspoons vanilla extract
  • 4 egg whites,
  • Topping
  • 6 tablespoons unsalted butter, room temperature
  • ¾ cups all-purpose flour
  • 1 ½ cups brown sugar, packed
  • ½ teaspoon salt
  • 2 tablespoons ground cinnamon


  1. Combine all ingredients in large mixing bowl.
  2. With your fingertips, rub together till the butter is pea sized. Alternatively, use a pastry cutter.
  3. Set aside.


  1. Preheat oven to 350 degrees. Grease and lightly flour a 9×13-inch baking dish.
  2. Sift together flour, baking powder, and salt.
  3. In stand mixer with paddle attachment, cream butter and sugar on medium-high for 2 minutes.
  4. With mixer on low, add milk and vanilla until combined.
  5. Add dry ingredients and mix until just combined. Don’t over-mix!
  6. In a metal bowl, beat the egg whites to stiff peak.
  7. Whisk ¼ of beaten egg whites into cake mixture to loosen the batter. Gently fold in remaining egg whites just until combined.
  8. Pour into greased and floured baking dish. Sprinkle crumb topping on top, gently pushing the crumbs into the batter every few inches.
  9. Bake for 40−45 minutes, rotating halfway through, or until a toothpick inserted in the
  • from Chef Josh Keeler of Two Boroughs Larder in Charleston, South Carolina

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