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Bob Bobey Pecan Coffee Cake




Source of Recipe


Buddy Cookbook


List of Ingredients




Yield: 24 slices
2 cups sugar
1/4 cup canola oil
1 tablespoon minced lemon zest
1 egg, lightly beaten
2 egg whites, lightly beaten
1 cup Low-Fat Blend (1 cup nonfat plain yogurt blended with 1 cup low-fat or nonfat cottage cheese)
2 1/2 teaspoons vanilla extract
2 teaspoons fresh lemon juice
2 cups all-purpose flour
1 tablespoon baking powder
1/2 cup coarsely chopped pecans
4 tablespoons light brown sugar
11/2 teaspoons ground cinnamon

1. Preheat the oven to 350 degrees.
2. In a large bowl, cream the sugar, oil, and zest. Add the egg and egg whites and mix completely. Blend in the Low-Fat Blend. Add the vanilla and lemon juice and combine.
3. Slowly add the flour and baking powder, stirring until completely blended.
4. Lightly spray or wipe a 10-inch bundt pan with vegetable oil, then lightly dust with flour. Pour two-thirds of the batter into the pan.
5. In a small bowl, combine the nuts, brown sugar, and cinnamon. Sprinkle the nut mixture evenly over the batter, then gently pour in the remaining batter. Place in the oven and bake for 40 to 45 minutes, or until a toothpick inserted into the cake comes out clean.


Recipe