Cinnamon-Pecan Streusel Coffee Cake

Enjoy this moist coffee cake for breakfast, or serve it with coffee for a great after-dinner dessert!

Yield: 16 servings (serving size: 1/16 of coffee cake)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Cool: 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 175
  • Fat: 4.2g
  • Saturated fat: 1.7g
  • Protein: 2.9g
  • Carbohydrate: 30.6g
  • Cholesterol: 35mg
  • Iron: 1.0mg
  • Sodium: 243mg
  • Calories from fat: 22%
  • Fiber: 0.7g
  • Calcium: 68mg

Ingredients

  • Butter-flavored cooking spray
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 3 tablespoons butter
  • 1 cup fat-free sour cream
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1/3 cup packed light brown sugar
  • 1/4 cup chopped pecans, toasted
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 cup powdered sugar
  • 3 teaspoons fat-free milk
  • 1/2 teaspoon vanilla extract

Preparation

  1. Preheat oven to 350°.
  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 3 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 1/2 of batter into prepared pan; sprinkle evenly with 1/2 of brown sugar mixture. Spoon remaining batter over brown sugar mixture, and spread evenly. Sprinkle remaining brown sugar mixture over batter. Bake at 350° 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.
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