Cinnamon Crumb Coffee Cake
This Recipe is appropriate for Phase 4 of the Atkins Diet. Join Atkins today to sign up for your Free Quick-Start Kit including 3 Atkins Bars and gain access to Free Tools and Community, as well as over 1,500 other Free Atkins-friendly Recipes.
Recipe from Atkins - Phase 4
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
Preheat oven to 350 degrees F. Grease a 9x13 inch baking pan and set aside.
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.
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