Cinnamon Streusel Coffeecake

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Servings: 18 Difficulty: Advanced
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Moist Bundt Cake with Pecan Streusel and Vanilla Glaze
Cinnamon Streusel Coffeecake (5 PTS recipe image
Cinnamon Streusel Coffeecake (5 PTS recipe image
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Cinnamon Streusel Coffeecake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 18 Calories: 112

Description

This Cinnamon Streusel Coffeecake is a tender, moist bundt cake featuring a crunchy layer of pecans, brown sugar, and cinnamon in the center. The batter is lightened with applesauce and low-fat yogurt, while a delicate vanilla glaze adds a final touch of sweetness. Perfect for weekend mornings or afternoon tea, this recipe delivers a bakery-quality dessert that is both indulgent and wholesome.

Ingredients

Directions

  1. Preheat oven to 350°F (175°C).
  2. In a small bowl, combine chopped pecans, brown sugar, and ground cinnamon. Set aside.
  3. Coat a 12-cup Bundt pan with nonstick cooking spray, then lightly dust with 2 teaspoons of all-purpose flour, tapping out any excess.
  4. In a large bowl, cream softened margarine and 1 1/4 cups sugar until light and fluffy.
  5. Beat in the egg and egg white, one at a time, ensuring each is fully incorporated before adding the next.
  6. In a separate medium bowl, whisk together 3 cups all-purpose flour, baking powder, baking soda, and salt.
  7. In another small bowl, mix together vanilla yogurt, applesauce, and 2 teaspoons vanilla extract.
  8. Add the flour mixture to the creamed margarine mixture alternately with the yogurt mixture, beginning and ending with the flour mixture. Beat well after each addition until just combined.
  9. Pour half of the batter into the prepared Bundt pan.
  10. Sprinkle the pecan-streusel mixture evenly over the batter.
  11. Pour the remaining batter over the streusel layer.
  12. Bake for 50 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
  13. Let the cake cool in the pan on a wire rack for 5 minutes.
  14. Invert the cake onto a serving plate to remove from the pan. Allow it to cool completely.
  15. For the glaze, whisk together sifted powdered sugar, skim milk, and 1 teaspoon vanilla until smooth.
  16. Drizzle the glaze over the cooled cake and serve.

Nutrition Facts

Servings 18

Amount Per Serving
Calories 112kcal
% Daily Value *
Total Fat 1.7g3%
Saturated Fat 0.4g2%
Cholesterol 3mg1%
Sodium 160mg7%
Total Carbohydrate 22.4g8%
Dietary Fiber 0.4g2%
Sugars 8.7g
Protein 2.6g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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