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Cinnamon Pecan Streusel Coffee Cake

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Ingredients
  Cooking spray 1 Tablespoon (Butter-Flavored)
  All purpose flour 1 3⁄4 Cup (28 tbs)
  Baking powder 2 Teaspoon
  Baking soda 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Sugar 3⁄4 Cup (12 tbs)
  Butter 3 Tablespoon
  Fat free sour cream 1 Cup (16 tbs)
  Vanilla extract 2 Teaspoon
  Eggs 2 Large
  Packed light brown sugar 1⁄3 Cup (5.33 tbs)
  Chopped pecans 1⁄4 Cup (4 tbs), toasted
  Ground cinnamon 1 1⁄2 Teaspoon
  Powdered sugar 1⁄2 Cup (8 tbs)
  Fat free milk 3 Teaspoon
  Vanilla extract 1⁄2 Teaspoon
Directions

1. Preheat oven to 350°.
2. Coat an 8-inch square baking pan with cooking spray.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients. Set aside.
4. Beat sugar and butter with a mixer at medium speed until well blended. Add sour cream, vanilla, and eggs; beat well. Add flour mixture to butter mixture, beating just until dry ingredients are moist. Combine brown sugar, pecans, and cinnamon in a small bowl.
5. Spoon 1/2 of batter into prepared pan; sprinkle evenly with 1/2 of brown sugar mixture. Spoon remaining batter over brown sugar mixture, and spread evenly. Sprinkle remaining brown sugar mixture over batter. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes on a wire rack.
6. Combine powdered sugar, milk and 1/2 teaspoon vanilla in a small bowl; stir until smooth. Drizzle over coffee cake.

Recipe Summary

Course: 
Dessert
Method: 
Baked
Ingredient: 
Pecan
Interest: 
Healthy

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