Serving Size
1/16 of coffee cake
Servings
16
Prep Time
12 min
Cook Time
43 min
Nutrition Information
| Calories | 175 |
| Fat | 4.2 g |
| Saturated fat | 1.7 g |
| Protein | 2.9 g |
| Carbs | 30.6 g |
| Cholesterol | 35 mg |
| Sodium | 243 mg |
| Fiber | 0.7 g |
Health Benefit
Ingredients
1 3/4 cups
2 teaspoons
1 teaspoon
1/2 teaspoon
3/4 cup
3 tablespoons
1 cup
2 teaspoons
2 large
1/3 cup packed
1/4 cup chopped
1 1/2 teaspoons
1/2 cup
3 teaspoons
1/2 teaspoon
Directions
- Preheat oven to 350°.
- 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.
Oxmoor House Healthy Eating Collection, Oxmoor House 2004
