Friday, January 13, 2012

Cinnamon-Pecan Streusel Coffee Cake

Classics are classics for a reason.  They are dependable recipes that you can go back to again and again.  This is just one of those recipes.  Make it tonight or tomorrow so that you have it ready for Sunday morning.  Then, give yourself a mini-vacation.  Coffee, the Sunday paper and this great breakfast treat.

Cinnamon-Pecan Streusel Coffee Cake
Makes 16 servings.

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
1 tablespoon fat-free milk
1/2 teaspoon vanilla extract

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.

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