Breakfast

Cinnamon-pecan streusel coffee cake

This sweet treat is perfect for cozy mornings or afternoon coffee breaks.

Serving Size

1/16 of coffee cake

Servings

16

Prep Time

12 min

Cook Time

43 min

Ingredients

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

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.

Nutrition Information

Sodium	243 mg
Saturated fat	1.7 g
Protein	2.9 g
Fiber	0.7 g
Fat	4.2 g
Cholesterol	35 mg
Carbs	30.6 g
Calories	175

Oxmoor House Healthy Eating Collection, Oxmoor House 2004

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