Include in Print View:

Cinnamon Streusel Coffeecake

Cinnamon Streusel Coffeecake (5 PTS recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 18
Calories: 112
Dietary: Vegetarian
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
  • 1/4 cup Chopped pecans
  • 3 tablespoons Brown sugar
  • 1 1/2 teaspoons Ground cinnamon
  • 1/3 cup Stick margarine, softened
  • 1 1/4 cups Sugar
  • 1 large Egg
  • 1 large Egg white
  • 3 cups All-purpose flour
  • 1 teaspoon Baking powder
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 8 ounces Vanilla low-fat yogurt
  • 2/3 cup Applesauce
  • 2 teaspoons Vanilla extract
  • Nonstick cooking spray
  • 2 teaspoons All-purpose flour
  • 2/3 cup Sifted powdered sugar
  • 2 teaspoons Skim milk
  • 1 teaspoon Vanilla extract
Directions
  1. 1
    Preheat oven to 350°F (175°C).
  2. 2
    In a small bowl, combine chopped pecans, brown sugar, and ground cinnamon. Set aside.
  3. 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. 4
    In a large bowl, cream softened margarine and 1 1/4 cups sugar until light and fluffy.
  5. 5
    Beat in the egg and egg white, one at a time, ensuring each is fully incorporated before adding the next.
  6. 6
    In a separate medium bowl, whisk together 3 cups all-purpose flour, baking powder, baking soda, and salt.
  7. 7
    In another small bowl, mix together vanilla yogurt, applesauce, and 2 teaspoons vanilla extract.
  8. 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. 9
    Pour half of the batter into the prepared Bundt pan.
  10. 10
    Sprinkle the pecan-streusel mixture evenly over the batter.
  11. 11
    Pour the remaining batter over the streusel layer.
  12. 12
    Bake for 50 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
  13. 13
    Let the cake cool in the pan on a wire rack for 5 minutes.
  14. 14
    Invert the cake onto a serving plate to remove from the pan. Allow it to cool completely.
  15. 15
    For the glaze, whisk together sifted powdered sugar, skim milk, and 1 teaspoon vanilla until smooth.
  16. 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.

Read it online: https://www.chefs-mate.com/recipe/cinnamon-streusel-coffeecake-5-pts/