

3 cups flour
4 tsp baking powder
1 tsp salt
3 egg whites, beaten until stiff
1 ½ cups buttermilk
1 tsp vanilla extract
¾ cup butter (1-½ sticks), softened
1 ½ cups sugar
Nutella Swirl or Cinnamon Streusel Topping
Preheat oven to 350°F. Prepare topping in a small bowl; set aside.(Choose your topping below for a 9×13” cake, or make one of each in two 8×8” pans, halving topping amounts)
Sift together flour, baking powder, and salt; set aside. Beat egg whites until stiff; set aside. Stir vanilla into buttermilk. In a separate bowl, cream butter and sugar with a mixer. Add flour mixture and buttermilk alternately until barely combined. Beat just until flour is incorporated; do not overmix. Using a rubber spatula, fold in beaten egg whites.
Spread half of the batter in a well-greased 9 x 13” baking pan (I used baking spray with flour). Sprinkle with half of the topping. Spread remaining batter into pan; sprinkle with remaining topping.
Bake for 40-45 minutes, or until center is set.
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NUTELLA SWIRL TOPPING:
¾ cup butter (1-½ sticks), softened
¾ cup Nutella
½ cup flour
½ cup brown sugar
1 scant tsp cinnamon
1 cup chopped walnuts or pecans
½ cup chocolate chips
Mix together all ingredients, except chocolate chips. Mixture will be sticky. Using your fingers, drop small amounts of Nutella filling onto first layer of batter. Sprinkle with half of the chocolate chips. Repeat layers.
CINNAMON STREUSEL TOPPING:
½ cup cold butter (1 stick)
½ cup flour
1 cup brown sugar
1 ½ Tbs cinnamon
1 cup chopped walnuts or pecans
Mix together all ingredients, except nuts, using a pastry cutter or two knifes until crumbly. Stir in nuts. Sprinkle half of topping onto first layer of batter. Repeat layers.
Recipe adapted from Pioneer Woman
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