Pecan Streusel Coffee Cake

Ingredients:

• 1/2  cup  chopped pecans
• 1/2  cup  light-brown sugar
• 1 1/4  teaspoons  ground cinnamon
• 2 1/2  cups  all-purpose flour
• 1 1/2  teaspoons  baking powder
• 1 1/2  teaspoons  baking soda
• 1/4  teaspoon  salt
• 6  tablespoons  unsalted butter, softened
• 1/2  cup  Splenda for Baking
• 2  eggs
• 4  egg whites
• 1 1/2  teaspoons  vanilla extract
• 2  containers (6 ounces each)  fat-free plain yogurt

Directions:

• Heat oven to 350 degrees F. Coat a 10-inch tube pan with nonstick cooking spray.
• Combine pecans, brown sugar and cinnamon in small bowl. Set aside.
• In a large bowl, whisk together flour, baking powder, baking soda and salt.
• In a second large bowl, beat butter and Splenda on medium speed until fluffy. Add eggs and egg whites, one at a time, beating well after each addition. Beat in vanilla.
• Reduce speed to low and alternately beat in flour mixture and yogurt, beginning and ending with flour mixture.
• Spread half of the batter into prepared pan and sprinkle evenly with half of pecan mixture. Carefully spread remaining batter over top and sprinkle with remaining pecan mixture.
• Bake at 350 degrees F. for 50 to 55 minutes or until a toothpick inserted in cake comes out clean. Cool on a wire rack for 20 minutes. Gently remove side from pan. Run a small sharp knife around bottom and center and cool completely before removing from pan.

Author: FamilyCircle.com
Nutritional Facts:

• Calories - 206
• Yields 16 servings

Rating:
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