Sunday Pecan Coffee Cake Recipe

Name: Sunday Pecan Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. sugar; 1/4 c. canola oil; 1 Tbsp. minced lemon zest; 1 egg, lightly beaten; 1 c. Low-Fat Blend (see next recipe); 2 1/2 tsp. vanilla extract; 2 tsp. fresh lemon juice; 2 c. all-purpose flour; 1 Tbsp. baking powder; 1/2 c. coarsely chopped pecans; 4 Tbsp. light brown sugar; 1 1/2 tsp. ground cinnamon

Servings: persons

2 c. sugar
1/4 c. canola oil
1 Tbsp. minced lemon zest
1 egg, lightly beaten
1 c. Low-Fat Blend (see next recipe)
2 1/2 tsp. vanilla extract
2 tsp. fresh lemon juice
2 c. all-purpose flour
1 Tbsp. baking powder
1/2 c. coarsely chopped pecans
4 Tbsp. light brown sugar
1 1/2 tsp. ground cinnamon

1
Preheat the oven to 350u00b0.
2
In a large bowl, cream together the sugar, oil and zest.
3
Add the egg and egg whites; mix completely. Blend in the Low-Fat Blend.
4
Add the vanilla and lemon juice; combine.
5
Slowly add the flour and baking powder, stirring until completely blended.
6
Lightly spray or wipe a 10-inch Bundt pan with vegetable oil, then lightly dust with flour.
7
Pour 2/3 of the batter into the pan.
8
In a small bowl, combine the pecans, brown sugar and cinnamon.
9
Sprinkle the nut mixture evenly over the batter, then gently pour in the remaining batter.
10
Place in the oven; bake for 40 to 45 minutes, or until a toothpick inserted into the cake comes out clean.
11
Yields 24 slices.

1353

kcal

Calories

Fat

235

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 c. sugar, 1/4 c. canola oil, 1 Tbsp. minced lemon zest, 1 egg, lightly beaten, and more.

Yes, Sunday Pecan Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sunday Pecan Coffee Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions