Cinnamon Pecan Coffee Cake

By rossboys

Ingredients

• Filling:
• 1/2 cup firmly packed brown sugar
• 1/2 cup finely chopped pecans
• 1/3 cup uncooked quick-cooking oats
• 1-1/2 tsp ground cinnamon
• Cake:
• 1 cup sugar
• 3/4 cup butter, softened
• 3 eggs
• 1 tsp almond extract
• 3 cups all-purpose flour
• 1 cup low-fat vanilla yogurt
• 1/2 cup half & half, traditional or fat-free
• 1-1/2 tsp baking powder
• 1-1/2 tsp baking soda
• Glaze:
• 1/2 cup firmly packed brown sugar
• 1/4 cup butter
• 1/4 cup half & half
• 1/2 tsp vanilla
• 1/4 tsp salt

Details

Servings 16

Preparation

Step 1

Heat oven to 350 deg. Grease and flour 12-cup bundt pan or 10" tube pan; set aside.

Combine all filling ingredients in small bowl; set aside.

Combine sugar, 3/4 cup butter, eggs and almond extract in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Add all remaining cake ingredients. Continue beating, scraping bowl often, until well mixed.

Spread half of batter into prepared pan. Sprinkle filling over batter. Spoon remaining batter over filling. Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Place cake onto wire rack over waxed paper.

Combine all glaze ingredients in 2 quart saucepan. Cook over medium-high heat until mixture begins to boil. Reduce heat to medium; cook, stirring constantly, 1 minute. If using fat free half-and-half, remove from heat and let cool for 30 minutes to thicken or until desired glazing consistency. Drizzle over cake. Serve cake warm or at room temperature.