Overnight Cinnamon Pecan Coffee Cake, Lightened
Nutritional Info
- Servings Per Recipe: 24
- 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
View full nutritional breakdown of Overnight Cinnamon Pecan Coffee Cake, Lightened calories by ingredient
Introduction
The original recipe is from Grass & Grain Magazine. I lightened it up considerably. The original recipe is from Grass & Grain Magazine. I lightened it up considerably.Number of Servings: 24
Ingredients
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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
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.
Number of Servings: 24
Recipe submitted by SparkPeople user MADELINELEE1.