Cinnamon Crumb Coffee Cake
11.4g
Net Carbs
6.7g
Protein
34.7g
Fat
3.1g
Fiber
383
Calories
Ingredients:
- 1/2 cup, dry, yield Oatmeal
- 3/4 cup 100% Stone Ground Whole Wheat Pastry Flour
- 1/2 cup Whole Wheat Flour
- 2 teaspoons Cinnamon
- 2 large Eggs (Whole)
- 1 cup Sour Cream (Cultured)
- 1 teaspoon Baking Soda
- 3/4 cup Whole Grain Soy Flour
- 1/2 teaspoon Salt
- 1 1/2 cup, halves Pecan Nuts
- 2 cups Sucralose Based Sweetener (Sugar Substitute)
- 1 teaspoon Baking Powder (Straight Phosphate, Double Acting)
- 1 teaspoon Vanilla Extract
- 1 1/4 cups Unsalted Butter Stick
Directions:
- 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.
