Pecan coffeecake recipe

Pecan Coffeecake recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of a dish.

Recipe intro

This delicious pecan coffeecake recipe is a perfect treat for breakfast or brunch. The combination of crunchy pecans and moist cake creates a delightful texture and flavor. With simple ingredients and easy instructions, this recipe is a breeze to make. Whether enjoyed with a cup of coffee or served as a dessert, this pecan coffeecake is sure to impress.

Keywords: pecan, coffeecake, recipe, breakfast, brunch.

Pecan coffeecake recipe details

Pecan coffeecake recipe, recipe Rating: 4.4
Number of votes:93

Ingredients

2 cups sugar

1/4 cup canola oil

1 Tablespoon Minced lemon zest

1 egg

2 egg whites

1/2 cup nonfat plain yogurt

1/2 cup low-fat cottage cheese

2-1/2 teaspoons vanilla extract

2 teaspoons lemon juice

2 cups flour

1 teaspoon baking powder

1/2 cup coarsely chopped pecans (for filling)

1/4 cup brown sugar, packed (for filling)

1-1/2 teaspoon cinnamon (for filling)

Instructions:

For Filling:In a small bowl, combine pecans, brown sugar and cinnamon. Set aside.

In a large bowl, cream sugar, oil and lemon zest. Mix in egg and egg whites. In a food processor, blend yogurt and cottage cheese. Add to egg mixture with vanilla and lemon juice. Slowly stir in the flour and baking powder until completely blended.

Lightly spray a 10-inch Bundt pan with cooking spray, then lightly dust with flour. Pour in 1/3 of the batter. Sprinkle the filling evenly over the batter. Then top with remaining batter. Bake in preheated oven at 350 degrees for 40 to 45 minutes. Cool slightly. Invert on serving plate.

Serves:18