Cinnamon-Pecan Streusel Coffee Cake

Weight Watchers Recipe
Ratings (164)
5PointsPlus Value
Prep time: 12 min
Cook time: 43 min
Other time: 0 min
Serves: 16
Enjoy this moist coffee cake for breakfast, or serve it with coffee for a great after-dinner dessert.
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  • 1 spray(s) butter flavour cooking spray   
  • 1 3/4 cup(s) all-purpose flour   
  • 2 tsp baking powder   
  • 1 tsp baking soda   
  • 1/2 tsp table salt   
  • 3/4 cup(s) sugar   
  • 3 Tbsp salted butter   
  •   1 cup(s) fat free sour cream   
  • 2 tsp vanilla extract   
  •   2 large egg(s)   
  • 1/3 cup(s) packed light brown sugar   
  • 1/4 cup(s) chopped pecans, toasted   
  • 1 1/2 tsp ground cinnamon   
  • 1/2 cup(s) powdered sugar   
  •   3 tsp fat free skim milk   
  • 1/2 tsp vanilla extract   


  • Preheat oven to 350°F.

  • Coat an 8-inch square baking pan with cooking spray.

  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next three ingredients. Set aside.

  • 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.

  • Spoon half of batter into prepared pan; sprinkle evenly with half of brown sugar mixture. Spoon remaining batter over brown sugar mixture and spread evenly. Sprinkle remaining brown sugar mixture over batter. Bake at 350°F for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes on a wire rack.

  • Combine powdered sugar, milk and 1⁄2 teaspoon vanilla in a small bowl; stir until smooth. Drizzle over coffee cake. Yield: 16 servings (serving size: 1⁄16 of coffee cake).


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