Cinnamon-pecan streusel coffee cake
9
Points®
Total time: 55 min • Prep: 12 min • Cook: 43 min • Serves: 16 • Difficulty: Easy
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
1.75 cup(s)
Baking powder
2 tsp
Baking soda
1 tsp
Table salt
0.5 tsp
Sugar
0.75 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
0.333 cup(s)
Chopped pecans
0.25 cup(s)
Ground cinnamon
1.5 tsp
Powdered sugar (confectioner's)
0.5 cup(s)
Fat free skim milk
3 tsp
Vanilla extract
0.5 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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