Sunday Pecan Coffee Cake
Sunday Pecan Coffee Cake is an moderately easy dinner. Made with 2 c. sugar, 1/4 c. canola oil, 1 tbsp. minced lemon zest, 1 egg, lightly beaten and 1 c. low-fat blend (see next recipe), this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
π Recipe adapted from RecipeNLG-Full
Preheat the oven to 350Β°.
In a large bowl, cream together the sugar, oil and zest.
Add the egg and egg whites; mix completely. Blend in the Low-Fat Blend.
Add the vanilla and lemon juice; combine.
Slowly add the flour and baking powder, stirring until completely blended.
Lightly spray or wipe a 10-inch Bundt pan with vegetable oil, then lightly dust with flour.
Pour 2/3 of the batter into the pan.
In a small bowl, combine the pecans, brown sugar and cinnamon.
Sprinkle the nut mixture evenly over the batter, then gently pour in the remaining batter.
Place in the oven; bake for 40 to 45 minutes, or until a toothpick inserted into the cake comes out clean.
Yields 24 slices.
π· Perfect Pairings
Complete your meal with these
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