Cinnamon-Pecan Streussel Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
Directions:
1. Active Time: 25 minutes
2. Total Time: 1 hour
3. Serves: 24
4. For a taste of traditional coffee cake with far less fat, try this moist creation filled with cinnamon, allspice and reduced-fat sour cream, and topped with a dark brown sugar– and pecan-laced streusel.
5. Recipe Ingredients
6. Streusel
7. /4 cup packed dark brown sugar
8. /3 cup uncooked quick-cooking oats
9. Tbsp all-purpose flour
10. /4 tsp ground cinnamon
11. Tbsp lite stick butter, softened
12. tsp water
13. /2 cup coarsely chopped pecans
14. Cake
15. /4 cups granulated sugar
16. /2 sticks (3/4 cup) lite butter, softened
17. tsp ground cinnamon
18. /2 tsp ground allspice
19. tsp vanilla extract
20. /4 tsp baking soda
21. /8 tsp salt
22. large eggs
23. /2 cups each all-purpose flour and whole-wheat flour
24. container (8 oz) reduced-fat sour cream
25. Recipe Preparation
26. Streusel: Mix brown sugar, oats, flour and cinnamon in small bowl. Add butter and water; rub between fingers until evenly moistened. Stir in pecans; press together to form small clumps.
27. Heat oven to 350°F. You'll need a 13 x 9 x 2-in. baking pan lined with nonstick foil. Let ends of foil extend about 2 in. above pan on short sides.
28. Beat sugar, butter, spices, vanilla, baking soda and salt in large bowl with mixer 3 minutes until blended. Beat in eggs, one at a time, beating well after each. Alternately beat in flours with sour cream on low speed until just blended.
29. Spread batter evenly in pan, sprinkle with streusel and bake 35 minutes or until until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack. Lift cake by foil ends onto cutting board. Cut into 24 squares.
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