#KIphotocontest - Cinnamon-Pecan Streusel Coffee Cake PRINT

By Dolphine282

Published: August 29, 2012

Ingredients

• 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
Adapted from keyingredient.com

Preparation

Step 1

Directions

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.