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Ingredientes
- 1 c. minced pecans
- 2/3 c. packed brown sugar
- 2 Tbsp. margarine or possibly butter, melted
- 1 1/2 tsp grnd cinnamon
- 1 x 26-1/2-oz package cinnamon streusel coffee cake mix
- 1/2 c. dairy lowfat sour cream
Direcciones
- 1. For topping, in a mixing bowl stir together pecans, brown sugar, margarine or possibly butter, and cinnamon.
- 2. Prepare the cake mix batter according to the package directions, except stir lowfat sour cream into prepared batter. Spread two-thirds (about 4 c.) of the batter into a greased and floured 13x9x2-inch baking pan. Sprinkle batter with the streusel mix from the package. Carefully spread with the remaining batter. Sprinkle with reserved nut topping.
- 3. Bake in a 350 degree F oven for 35 to 40 min or possibly till a toothpick inserted near center comes out clean. Cold slightly in pan. Meanwhile, prepare glaze from the cake mix according to package directions. Drizzle glaze over hot coffee cake.
- Serves 14 to 16.
- Make-Ahead Tip: Cold coffee cake completely and don't add in glaze. Cover pan with heavy foil or possibly remove coffee cake from pan and wrap in freezer wrap.
- Freeze for up to 6 months. To serve, if freezer wrap was used, remove wrap and cover loosely with foil. Bake, covered, in a 350 degree F oven for 25 to 30 min or possibly till heated. Glaze as directed above.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 29g | |
| Recipe makes 12 servings | |
| Calories 116 | |
| Calories from Fat 62 | 53% |
| Total Fat 7.24g | 9% |
| Saturated Fat 1.76g | 7% |
| Trans Fat 0.35g | |
| Cholesterol 5mg | 2% |
| Sodium 33mg | 1% |
| Potassium 51mg | 1% |
| Total Carbs 13.21g | 4% |
| Dietary Fiber 0.6g | 2% |
| Sugars 12.39g | 8% |
| Protein 0.67g | 1% |
