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Cinnamon-pecan streusel coffee cake

8
Points®
Total Time
55 min
Prep
12 min
Cook
43 min
Serves
16
Difficulty
Moderate
Enjoy this moist coffee cake for breakfast, or serve it with coffee for a great after-dinner dessert. It’s studded with cinnamon spiced pecans to make sure some nutty crunch can be enjoyed in each bite. If you’d like to make it ahead, hold the drizzle. It’s best served warm right after it’s been drizzled with a vanilla infused sugary glazed. Let it cool completely and wrap it in plastic wrap. Store it at room temperature for up to one day. When you’re ready to serve it, warm it up in the oven at 200°F for to 10 to 15 minutes and then glaze.

Ingredients

Butter-flavor cooking spray

1 spray(s)

All-purpose flour

1¾ cup(s)

Baking powder

2 tsp

Baking soda

1 tsp

Table salt

½ tsp

Sugar

¾ cup(s)

Salted butter

3 Tbsp

Fat free sour cream

1 cup(s)

Vanilla extract

2 tsp

Egg

2 large egg(s)

Packed light brown sugar

⅓ cup(s)

Chopped pecans

¼ cup(s), toasted

Ground cinnamon

1½ tsp

Powdered sugar (confectioner's)

½ cup(s)

Fat free skim milk

3 tsp

Vanilla extract

½ tsp

Instructions

  1. Preheat oven to 350°F.
  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 three 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 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.
  6. 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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