Overnight Cinnamon Pecan Coffee Cake, Lightened

Name: Overnight Cinnamon Pecan Coffee Cake, Lightened Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 24
Ingredients: 3/4 cup butter; 1 cup splenda; 1/2 cup egg beaters; 2 cups whole wheat flour; 1 tsp. baking powder; 1 tsp. baking soda; 1 tsp. nutmeg ground; 1/2 tsp. salt; 1 cup sour cream nonfat; 3/4 cup splenda brown sugar; 1/2 cup pecans chopped; 1 tsp. cinnamon

Minutes to Prepare: 20
Minutes to Cook: 35

Number of Servings: 24

Ingredients

3/4 cup butter1 cup splenda1/2 cup egg beaters2 cups whole wheat flour1 tsp. baking powder1 tsp. baking soda1 tsp. nutmeg, ground1/2 tsp. salt1 cup sour cream, nonfat3/4 cup splenda brown sugar1/2 cup pecans, chopped1 tsp. cinnamon

Directions

Beat butter and splenda until light and fluffy. Add egg beaters 1/4 cup at a time; beating just until blended after each addition. Combine flour, baking powder, baking soda, nutmeg and salt; add to butter mixture alternately with sour cream, beginning and ending with flour mixture, beat at low speed just until blended after each addition. Spread batter into a greased and floured 9x13 pan. Stir brown sugar splenda blend, pecans and cinnamon together and sprinkle over batter. Cover pan with plastic wrap and chill 8 to 18 hours. Preheat oven to 350 degrees. Bake coffee cake for 35 minutes or until toothpick inserted in center comes out clean. Serve warm or at room temperature. Serves 24 2" pieces.

Number of Servings: 24

Recipe submitted by SparkPeople user MADELINELEE1.

Servings Per Recipe: 24

Nutritional Info Amount Per Serving

Calories: 125.6
Total Fat: 8.1 g
Cholesterol: 17.2 mg
Sodium: 151.7 mg
Total Carbs: 12.2 g
Dietary Fiber: 0.6 g
Protein: 2.6 g

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