Cinnamon Crumb Coffee Cake Recipe

11.4g
Net Atkins Count ^TM

Prep Time: 30 Minutes
Style:American
Cook Time: 40 Minutes
Phase: Phase 4
Difficulty: Difficult

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

6.7g

Protein

34.7g

Fat

3.1g

Fiber

383cal

Calories

INGREDIENTS

Preheat oven to 350°F. Grease a 9x13 inch baking pan and set aside.
For cake: 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 large bowl, with an electric mixer on medium speed, beat 1/2 cup butter and 1 cup sugar substitute until smooth and fluffy, about 4 minutes. Alternately add the flour mixture and egg mixture to the butter, beginning and ending with the flour mixture.
For topping: In a blender, pulse oats, 1 cup sugar substitute, pecans, 3/4 cup butter and cinnamon until texture resembles a coarse meal.
To assemble cake: 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 until a knife inserted in the center comes out clean, about 40 minutes. Cool cake in pan set over a wire rack. Serve warm or at room temperature. Makes 12 servings.

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