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44% less fat • 55% less sat fat • 27% fewer calories than the original recipe. Coffee cake is still delicious with an update to canola oil and whole wheat flour.
Recipe by EatBetterAmerica
Prep Time
15min
Total Time
1hr50min
Servings
12servings
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Heat oven to 350°F. Spray bottom only of 9-inch square pan with cooking spray. In small bowl, mix streusel ingredients with fork until crumbly; set aside.
In large bowl, mix flours, 3/4 cup brown sugar, the baking powder, baking soda and salt. Stir in remaining coffee cake ingredients until well blended.
Spoon half of batter in pan, spreading evenly. Sprinkle 1/2 cup of the streusel evenly over batter. Drop remaining batter by spoonfuls over streusel; carefully spread. Sprinkle with remaining streusel.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool about 1 hour. Serve warm.
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*To toast pecans, heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.
We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.
We used fat-free sour cream in this recipe, but you can use reduced-fat sour cream instead.
Toasting the pecans is a great way to add extra flavor without increasing fat or calories.
*Percent Daily Values are based on a 2,000 calorie diet.
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