Cinnamon Crumb Coffee Cake

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Recipe from Atkins - Phase 4
Cinnamon Crumb Coffee Cake
SERVINGS
12
PREP TIME
30 mins
TOTAL TIME
1 hr 10 mins
Ingredients
  • 3/4 cup whole wheat pastry flour
  • 3/4 cup soy flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 1/4 cups unsalted butter, 1/2 cup for cake and 3/4 cup cold cut into small pieces for topping
  • 2 cups granular sugar substitute (sucralose), divided
  • 1/2 cup instant whole oats
  • 1 1/2 cups chopped pecans
  • 2 teaspoons cinnamon
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Directions
1. 
Preheat oven to 350 degrees F. Grease a 9x13 inch baking pan and set aside.
2. 
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.
3. 
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.
4. 
For topping: In a blender, pulse oats, 1 cup sugar substitute, pecans, 3/4 cup butter and cinnamon until texture resembles a coarse meal.
5. 
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.
6. 
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.

nutrition information

Per Serving: cal. (kcal) 397, Fat, total (g) 34, fiber (g) 4, pro. (g) 6, Percent Daily Values are based on a 2,000 calorie diet
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