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Cinnamon Streusel Coffee Cake

Prep Time :
20 min
Bake Time :
45 min
Makes :
12 servings
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This recipe is:

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


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.

Nutrition Information

Amount per Serving

Serving Size: single serving (1/12 recipe)

Calories: 290

Calories from Fat: 135

Total Fat: 15 g

Saturated Fat: 6 g

Cholesterol: 55 mg

Sodium: 313 mg

Total Carbohydrates: 32 g

Fibre: 2 g

Sugars: 1 g

Protein: 6 g

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