I can make this recipe ahead of time and serve when we have guests. It's also one of our family tradition to have this moist coffee cake Christmas morning. Since it's a bundt cake getting 14 equal slices can be difficult. When it's time to serve the kids a slice we use our dietary scale for accurate carbohydrates.

Yield: 14 serving   Prep/Cooking: 1 hour 15 minutes      Cool completely before serving!  I make it the night before and cool all night.

 

 

Cooking Spray

1 tablespoon dry breadcrumbs

1 1/2 cups granulated sugar

1/4 cup butter, softened

2 large eggs

1 large egg white

1 1/4 cups fat-free sour cream

1 teaspoon vanilla extract

2 1/2 cups cake flour (about 10 ounces, I use Pamela's Baking & Pancake Mix)

2 teaspoons baking powder

1/2 teaspoon salt

1/4 cup all-purpose flour (about 1 ounce)

1/4 cup packed brown sugar

1 teaspoon ground cinnamon

1/4 teasoon salt

1 tablespoon butter, chilled and cut into small pieces

1/4 cup chopped pecans

1 teaspoon powdered sugar

1. Preheat oven to 350 degrees.

2.  Coat a 12-cup bundt pan with cooking spray; dusting with bread crumbs.

3.  Place gradulated sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well blended.  Add eggs and egg white, 1 at a time, beating well after each addition.  Beat in sour cream and vanilla

4.  Lightly spoon cake flour into dry measuring cups; level with a knife.  Combine cake flour and next 3 ingredients, stirring with a whisk.  Add cake flour mixture to butter mixture, beating at low speed until blended.

5.  Lightly spoon all-purpose flour into a dry measuing cup; level with a knife.  Combine all-purpose flour, brown sugar, cinnamon, and 1/4 teaspoon salt; cut in 1 tablespoon butter with a pastry blender or 2 knives until mixture resembles coarse meal.  Stir in pecans.

6.  Pour half of batter into prepared pan.  Sprinkle with pecan mixture.  Pour remaining half of batter over pecan mixture.  Bake at 350 degrees for 40 minutes or until a wooden pick inserted in center comes our clean.  Cool completely.  Invert onto a platter.  Sprinkle with powdered sugar. 

1 slice=

Fat 6.6g          Carbohydrates 59.2g

Protein 5.1g     Fiber 0.8g

Cooking Light 2006 page 415