Cinnamon Streusel Coffee Cake Recipe

12 servings, ready in 1 hour and 5 minutes

Line 9-inch (2.5 L) square cake pan with foil, leaving overhang for handles. Set aside


In small bowl, toss together pecans, SPLENDA® Brown Sugar Blend and cinnamon; set aside.

Coffee Cake:

In large bowl, beat butter with SPLENDA® Brown Sugar Blend until fluffy. Beat in eggs, 1 at a time; beat in vanilla.

In separate bowl, whisk together flour, baking soda, baking powder and salt; add to butter mixture alternately with sour cream, making 2 additions of dry ingredients and 1 of sour cream. Spread in prepared pan. Sprinkle with streusel.

Bake in 350°F (180°C) oven until tester inserted in centre comes out clean, about 45 minutes. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.


  • 1/2 cup (125 mL) butter, softened
  • 1/2 cup (125 mL) SPLENDA® Brand Brown Sugar Blend, packed
  • 2 eggs
  • 1-1/2 tsp (7 mL) vanilla
  • 2 cups (500 mL) all-purpose flour
  • 1 tsp (5 mL) each baking soda and baking powder
  • 1/2 tsp (2 mL) salt
  • 1 1/4 cups (310 mL) light sour cream
  • 3/4 cup (180 mL) chopped pecans
  • 1/4 cup (60 mL) SPLENDA® Brand Brown Sugar Blend, packed
  • 1 1/2 tsp (7 mL) cinnamon

Nutrition information

per serving
Total Fat 15.00g
Saturated Fat 6.00g
Sodium 0.31mg
Total Carbohydrates 32.0g
Fibre 2.00g
Sugars 1.00g
Protein 6.00g

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