Blackberry Pecan coffee cake
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 428.0
- Total Fat: 20.5 g
- Cholesterol: 41.7 mg
- Sodium: 188.0 mg
- Total Carbs: 57.9 g
- Dietary Fiber: 2.4 g
- Protein: 5.1 g
View full nutritional breakdown of Blackberry Pecan coffee cake calories by ingredient
Introduction
This is a lower fat adaption of a blueberry pecan coffee cake I found on recipezaar.com. The orginal recipe served 9 and had 25.5 gm of fat per serving. If you make this one 9 serving it has 20.5 gm of fat per serving. You could also lower the fat by using a light margarine instead of butter but I was out of margarine sticks!!!! This is a lower fat adaption of a blueberry pecan coffee cake I found on recipezaar.com. The orginal recipe served 9 and had 25.5 gm of fat per serving. If you make this one 9 serving it has 20.5 gm of fat per serving. You could also lower the fat by using a light margarine instead of butter but I was out of margarine sticks!!!!Number of Servings: 9
Ingredients
-
*Flour, white, 2 cup
Granulated Sugar, .75 cup
Baking Powder, 2 tsp
Salt, .25 tsp
*Egg white, 1 serving
*Milk, Fat Free, Skim, 4 oz
Butter, unsalted, .5 cup
Blackberries, frozen (unsweetened), 1 cup
Pecans, .5 cup, chopped
Then for the topping:
Brown Sugar, .5 cup, packed
*Flour, white, .33 cup
Butter, unsalted, .25 cup
Directions
Preheat oven to 375 F
In a large bowl mix together the dry ingrediants for the batter.
In a seperate bowl mix together the milk, egg and softened butter.
Slowly combine the wet mixture into the dry mix. Fold in blackberries and pecans.
Spread the very thick batter into a 11X 7 greased pan.
Mix the topping ingrediants together until crumbly. Sprinkle over batter in pan and bake for 35-40 min until toothpick comes out clean.
Cool on wire rack.
Makes about 9-12 servings. Nutrition information based on 12 servings.
Number of Servings: 9
Recipe submitted by SparkPeople user RAVYN_2006.
In a large bowl mix together the dry ingrediants for the batter.
In a seperate bowl mix together the milk, egg and softened butter.
Slowly combine the wet mixture into the dry mix. Fold in blackberries and pecans.
Spread the very thick batter into a 11X 7 greased pan.
Mix the topping ingrediants together until crumbly. Sprinkle over batter in pan and bake for 35-40 min until toothpick comes out clean.
Cool on wire rack.
Makes about 9-12 servings. Nutrition information based on 12 servings.
Number of Servings: 9
Recipe submitted by SparkPeople user RAVYN_2006.