Cinnamon Crumb Coffee Cake

By á-174942

Ingredients

• CAKE:
• 3/4 cup whole-grain pastry flour
• 3/4 cup soy flour
• 1/2 cup whole-wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1/2 cup unsalted butter - (1 stick)
• 1 cup granular sugar substitute
• TOPPING:
• 1/2 cup quick-cooking oatmeal
• 1 cup granular sugar substitute
• 1 1/2 cups pecans coarsely chopped
• 3/4 cup unsalted butter softened
• 2 teaspoons ground cinnamon

Details

Servings 12

Preparation

Step 1

Heat oven to 350 degrees. Grease a 9- by 13-inch baking pan. In a medium bowl, whisk together pastry flour, soy flour, whole-wheat flour, baking powder, baking soda and salt. In a large liquid measuring cup whisk eggs, vanilla and sour cream until well combined.

In a mixing bowl, with an electric mixer on medium, beat butter until smooth. Beat in sugar substitute. Alternately add the flour mixture and egg mixture to the butter, beginning and ending with the flour mixture.

For topping: With a fork, mix oatmeal, sugar substitute, pecans, butter and cinnamon until well combined.

Spread two-thirds of the batter into the prepared pan. Sprinkle half the topping over batter and lightly swirl with a knife to create pockets of topping within the batter. Spoon remaining batter over topping, and sprinkle evenly with remaining topping. Bake about 40 minutes, or until a knife inserted in the center comes out clean.

Cool cake in pan set over a wire rack; serve warm or at room temperature. Cut into 12 pieces. Cake may be stored at room temperature 2 days, or frozen up to 2 months.

This recipe yields 12 servings.

Carbohydrates: 20 grams
Net Carbs: 16 grams
Fiber: 4 grams
Protein: 7.5 grams
Fat: 36.5 grams
Calories: 422