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
Streusel:
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.
Ingredients
- 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 |
All the Sweetness. Half the Calories.
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