Cinnamon Pecan Streusel Cake
1/4 c. packed dark brown sugar
1/3 c. uncooked quick-cooking oats
2 Tbsp. all-purpose flour
1/4 tsp. ground cinnamon
1 Tbsp. lite stick butter, softened
2 tsp. water
1/2 c. coarsely chopped pecans
1 3/4 c. granulated sugar
1 1/2 sticks (3/4 cup) lite butter, softened
2 tsp. ground cinnamon
1/2 tsp. ground allspice
1 tsp. vanilla extract
3/4 tsp. baking soda
1/8 tsp. salt
3 large eggs
1 1/2 c. each all-purpose flour and whole-wheat flour
1 container (8 oz.) reduced-fat sour cream
For streusel: Mix brown sugar, oats, flour, and cinnamon in small bowl. Add butter and water; rub between fingers until evenly moistened. Stir in pecans; press together to form small clumps.
For cake: Heat oven to 350F. Line a 13x9x2-inch baking pan lined with nonstick foil or parchment paper. Let ends of liner extend about two inches above pan on short sides.
Beat sugar, butter, spices, vanilla, baking soda, and salt in large bowl with mixer three minutes until blended. Beat in eggs, one at a time, beating well after each. Alternately beat in flours with sour cream on low speed until just blended.
Spread batter evenly in pan, sprinkle with streusel and bake 35 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack. Life cake by liner ends onto cutting board.
Recipe from Woman’s Day
Nutrition information per serving:
Total fat 7g
Saturated fat 3g
Dietary fiber 2g