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Cinnamon Pecan Coffee Cake

  • 55minutes
  • 357calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, H, C
MineralsFluorine, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 236 1/29 ml pecans , coarsely chopped

  2. 59.14 ml brown sugar

  3. 7 1/39 ml cinnamon

  4. 473.18 ml sugar

  5. 236 1/29 ml canola oil (or less, if desired- I've used 3/4 cup with equally fine results)

  6. 14.79 ml lemon zest , grated

  7. 2 eggs , lightly beaten

  8. 118 1/59 ml plain nonfat yogurt

  9. 118 1/59 ml low fat cottage cheese or 118 1/59 ml light ricotta cheese

  10. 14.79 ml lemon juice

  11. 12 1/32 ml vanilla

  12. 473.18 ml flour

  13. 14.79 ml baking powder

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F Grease and flour a 10-inch fluted tube pan.

  2. In a small bowl combine nuts, brown sugar and cinnamon. Set aside.

  3. In a large bowl whisk together sugar, oil, zest and eggs. Set aside.

  4. In blender or food processor combine yogurt and cottage cheese until smooth. Add to sugar mixture.

  5. Stir in lemon juice and vanilla.

  6. Combine flour and baking powder and gradually stir into sugar mixture until blended.

  7. Pour 2/3 of the batter into the pan.Sprinkle with nut mixture. Spoon remaining batter over nuts.

  8. Bake 40-45 minutes till done (cake tester comes out clean).

  9. Cool 10 min in pan. Remove and let cool completely.

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