Rating: 5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Oxmoor House January 2004

Gallery

Credit: Oxmoor House

Recipe Summary

prep:
12 mins
cook:
43 mins
cool:
15 mins
total:
1 hr 10 mins
Yield:
16 servings (serving size: 1/16 of coffee cake)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Coat an 8-inch square baking pan with cooking spray.

  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients. Set aside.

  • 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.

  • 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.

  • Combine powdered sugar, milk and 1/2 teaspoon vanilla in a small bowl; stir until smooth. Drizzle over coffee cake.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

175 calories; fat 4.2g; saturated fat 1.7g; protein 2.9g; carbohydrates 30.6g; cholesterol 35mg; iron 1mg; sodium 243mg; calories from fat 22%; fiber 0.7g; calcium 68mg.
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