Cinnamon Crumb Coffee Cake Recipe

Glucides nets Atkins™
Style:American
Cook Time:40 Minutes
Phase:Phase 4
Difficulty:Difficult
INGREDIENTS
- 0 3/4cup100% Stone Ground Whole Wheat Pastry Flour
- 0 3/4cupWhole Grain Soy Flour
- 0 1/2cupWhole Wheat Flour
- 1tspBaking Powder (Straight Phosphate, Double Acting)
- 1tspBaking Soda
- 0 1/2tspSalt
- 2largeEgg (Whole)
- 1tspVanilla Extract
- 1cupSour Cream (Cultured)
- 1 1/4cupUnsalted Butter Stick
- 2cupSucralose Based Sweetener (Sugar Substitute)
- 0 1/2cup, dry, yieldsOatmeal
- 1 1/2cup, halvesPecan Nuts
- 2tspCinnamon
DIRECTIONS
- Preheat oven to 350°F. Grease a 9x13 inch baking pan and set aside.
- For cake: In a medium bowl, whisk together pastry flour, soy flour, whole-wheat flour, baking powder, baking soda and salt. In a large liquid measuring cup whisk eggs, vanilla and sour cream until well combined.
- In a large bowl, with an electric mixer on medium speed, beat 1/2 cup butter and 1 cup sugar substitute until smooth and fluffy, about 4 minutes. Alternately add the flour mixture and egg mixture to the butter, beginning and ending with the flour mixture.
- For topping: In a blender, pulse oats, 1 cup sugar substitute, pecans, 3/4 cup butter and cinnamon until texture resembles a coarse meal.
- To assemble cake: Spread two-thirds of the batter into the prepared pan. Sprinkle half the topping over batter and lightly swirl with a knife to create pockets of topping within the batter.
- Spoon remaining batter over topping, and sprinkle evenly with remaining topping. Bake until a knife inserted in the center comes out clean, about 40 minutes. Cool cake in pan set over a wire rack. Serve warm or at room temperature. Makes 12 servings.
Cooking Tip
Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.