Pecan Streusel Coffee Cake

Pecan Streusel Coffee Cake
Makes 16
Prep 15 m
Bake 55 m



  1. 1 of 7 Heat oven to 350 degrees F. Coat a 10-inch tube pan with nonstick cooking spray.
  2. 2 of 7 Combine pecans, brown sugar and cinnamon in small bowl. Set aside.
  3. 3 of 7 In a large bowl, whisk together flour, baking powder, baking soda and salt.
  4. 4 of 7 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.
  5. 5 of 7 Reduce speed to low and alternately beat in flour mixture and yogurt, beginning and ending with flour mixture.
  6. 6 of 7 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.
  7. 7 of 7 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.
Nutrition Information for Pecan Streusel Coffee Cake
Servings Per Recipe: 16
Per Serving: 28 g carb., 8 g Fat, total, 38 mg chol., 230 mg sodium, 3 g sat. fat, 1 g fiber, 206 kcal cal., 5 g pro.