Cinnamon-Pecan Streusel Coffee Cake |
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Prep Time: 12 Minutes Cook Time: 43 Minutes |
Ready In: 55 Minutes Servings: 16 |
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Enjoy this moist coffee cake for breakfast, or serve it with coffee for a great after-dinner dessert! Ingredients:
butter-flavored cooking spray |
1 3/4 cups all-purpose flour |
2 teaspoons baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
3/4 cup sugar |
3 tablespoons butter |
1 cup fat-free sour cream |
2 teaspoons vanilla extract |
2 large eggs |
1/3 cup packed light brown sugar |
1/4 cup chopped pecans, toasted |
1 1/2 teaspoons ground cinnamon |
1/2 cup powdered sugar |
3 teaspoons fat-free milk |
1/2 teaspoon vanilla extract |
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.
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