If you like coffee cakes, you'll love this recipe. It's a moist, light cake with a surprise middle layer of nuts and cinnamon. Prepare it up to one month ahead, and freeze. Defrost at room temperature 24 hours before serving.
1 tablespoon dry breadcrumbs
1 1/2 cups granulated sugar
1/4 cup butter, softened
2 large eggs
1 large egg white
1 1/4 cups fat-free sour cream
1 teaspoon vanilla extract
2 1/2 cups cake flour (about 10 ounces)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup all-purpose flour (about 1 ounce)
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 tablespoon butter, chilled and cut into small pieces
1/4 cup chopped pecans
1 teaspoon powdered sugar
How to Make It
Preheat oven to 350°.
Coat a 12-cup bundt pan with cooking spray; dust with breadcrumbs.
Place granulated sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs and egg white, 1 at a time, beating well after each addition. Beat in sour cream and vanilla.
Lightly spoon cake flour into dry measuring cups; level with a knife. Combine cake flour and next 3 ingredients (through 1/2 teaspoon salt), stirring with a whisk. Add cake flour mixture to butter mixture, beating at low speed until blended.
Lightly spoon all-purpose flour into a dry measuring cup; level with a knife. Combine all-purpose flour, brown sugar, cinnamon, and 1/4 teaspoon salt; cut in 1 tablespoon butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Stir in pecans.
Pour half of batter into prepared pan. Sprinkle with pecan mixture. Pour remaining half of batter over pecan mixture. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack. Invert onto a platter. Sprinkle with powdered sugar.