Ingredients Jump to Instructions ↓

  1. 3/4 cup 46g / 1.6oz Whole-grain pastry flour

  2. 3/4 cup 46g / 1.6oz Soy flour

  3. 1/2 cup 31g / 1.1oz Whole-wheat flour

  4. 1 teaspoon 5ml Baking powder

  5. 1 teaspoon 5ml Baking soda

  6. 1/2 teaspoon 2 1/2ml Salt

  7. 2 teaspoons 10ml Eggs (large)

  8. 1 teaspoon 5ml Vanilla extract

  9. 1 cup 237ml Sour cream

  10. 1/2 cup 99g / 3 1/2oz Unsalted butter - (1 stick)

  11. 1 cup 198g / 7oz Granular sugar substitute Topping

  12. 1/2 cup 118ml Quick-cooking oatmeal

  13. 1 cup 198g / 7oz Granular sugar substitute

  14. 1 1/2 cups 219g / 7.7oz Pecans - coarsely chopped

  15. 3/4 cup 148g / 5 1/5oz Unsalted butter - softened

  16. 2 teaspoons 10ml Ground cinnamon

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat oven to 350 degrees. Grease a 9- by 13-inch baking pan. 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 mixing bowl, with an electric mixer on medium, beat butter until smooth. Beat in sugar substitute. Alternately add the flour mixture and egg mixture to the butter, beginning and ending with the flour mixture. For topping: With a fork, mix oatmeal, sugar substitute, pecans, butter and cinnamon until well combined. 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 about 40 minutes, or until a knife inserted in the center comes out clean. Cool cake in pan set over a wire rack; serve warm or at room temperature. Cut into 12 pieces. Cake may be stored at room temperature 2 days, or frozen up to 2 months. This recipe yields 12 servings. Carbohydrates: 20 grams Net Carbs: 16 grams Fiber: 4 grams Protein: 7.5 grams Fat: 36.5 grams Calories: 422


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