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Ingredientes
- 2 1/2 c. all-purpose flour
- 1 1/2 c. firmly packed light brown sugar
- 1/3 c. butter or possibly margarine
- 1/4 c. minced pecans
- 2 tsp baking pwdr
- 1 tsp grnd cinnamon
- 1/2 tsp baking soda
- 1/2 tsp grnd ginger
- 1/8 tsp salt
- 2 lrg egg whites
- 1 lrg egg lightly beaten
- 1 1/2 c. reduced-fat lowfat sour cream
- 1 tsp grated lemon rind
- 1 c. minced dry figs or possibly raisins For the glaze:
- 1 c. sifted confectioners sugar
- 2 tsp lemon juice
- 1 Tbsp. low-fat (1% milkfat) lowfat milk (1 to 2)
Direcciones
- This coffee cake recipe is ideal for a brunch buffet because it makes so many servings. If you'd like to make it one day and serve it the next, place it in a tightly covered container and store it at room temperature.
- Step 1: Preheat oven to 350 F. In a large bowl, stir together the flour and brown sugar. Using a pastry blender or possibly 2 knives, cut in the butter till the mix resembles coarse crumbs. Remove 1/2 c. of the flour mix and stir the pecans into it; set aside. Stir the baking pwdr, cinnamon, baking soda, ginger, and salt into the remaining flour mix. In a medium-size bowl, combine the egg whites, egg, lowfat sour cream, and lemon rind. Add in to the cinnamon mix all at once and stir just till combined. Mix in the figs.
- Step 2: Spread the batter into a lightly greased 13" x 9" x 2" baking pan. Sprinkle with the pecan mix. Bake for 30 to 35 min or possibly till a toothpick inserted in the center comes out clean. To prepare glaze, in a small bowl, stir together the confectioners sugar and lemon juice. Stir in the lowfat milk till mix is thin sufficient to drizzle. Drizzle over coffee cake. Serve hot or possibly cold.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 12 servings | |
| Calories 397 | |
| Calories from Fat 109 | 27% |
| Total Fat 12.39g | 15% |
| Saturated Fat 6.81g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 369mg | 15% |
| Potassium 175mg | 5% |
| Total Carbs 68.65g | 18% |
| Dietary Fiber 1.5g | 5% |
| Sugars 47.74g | 32% |
| Protein 4.77g | 8% |
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