#KIphotocontest - Cinnamon-Pecan Streusel Coffee Cake

By á-4174

From MyRecipes.com - Dec. 2011

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Ingredients

• 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
• 3 teaspoons fat-free milk
• 1/2 teaspoon vanilla extract

Details

Servings 16

Preparation

Step 1

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.