Preheat oven to 350 degrees.

Separate the eggs. Beat egg whites and set aside.

Cream butter and sugar.

Add dry ingredients and milk. Mix just until combined. Don’t overbeat.

Fold in beaten egg whites with a rubber spatula.

Spread in a well-greased 9 x 13 (or LARGER!) 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 the topping evenly over the top of the cake batter.

Bake for 40 to 45 minutes. (I actually baked mine almost 55 minutes.) Serve warm—delicious!

We loved this cake!! We dove right in as soon as it came out of the oven. It is at the peak of its deliciousness while it is warm and not nearly as appealing after it has cooled. I would definitely recommend reheating it in the microwave a few seconds, if you are fortunate enough to have even a crumb leftover. Premium dessert that doesn’t need coffee to be your favorite. I enjoyed it thoroughly, while drinking a glass of delicious iced-tea!