We had leftover pecans from our pie on Thanksgiving, so I decided to make a coffee cake this morning for breakfast. This turned out to be one of the best coffee cakes I have ever made. Everyone liked it so much it was gone within 20 minutes…
- 3/4 cup whole wheat pastry flour
- 1/2 cup unbleached all purpose flour
- 3/4 cup brown sugar
- 1/3 cup butter
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2/3 cup lowfat sour cream
- 1 egg
- 1/4 cup chopped pecans
Preheat oven to 350 degrees. Grease an 8 x 8 inch square pan.
In a large bowl, mix flours and brown sugar. Cut in butter until it resembles small pea sized chunks. Take out 1/4 cup of the mixture and set it aside.
In the large bowl, add everything else except pecans to the flour/butter mixture. Stir until just combined and put batter in the prepared 8×8 inch pan. Mix the nuts with the remaining 1/4 cup of crumble mixture. Sprinkle on top of the batter in the pan.
Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
Serve warm.
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