Buttermilk Coffeecake
Yield
1 cakePrep
15 minCook
45 minReady
1 hrsLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 1 | cup |
sugar
|
|
| ¼ | cup |
corn oil
margarine |
|
| ½ | cup |
liquid egg substitute
|
|
| ¾ | cup |
buttermilk
|
|
| 1 | tablespoon |
vanilla extract
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| Topping | |||
| ⅓ | cup |
sugar
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| ¼ | teaspoon |
pecans
chopped and toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 237 | ml |
sugar
|
|
| 59 | ml |
corn oil
margarine |
|
| 118 | ml |
liquid egg substitute
|
|
| 177 | ml |
buttermilk
|
|
| 15 | ml |
vanilla extract
|
|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| Topping | |||
| 79 | ml |
sugar
|
|
| 5 | ml |
cinnamon
ground |
|
| 1.3 | ml |
pecans
chopped and toasted |
|
Directions
Preheat oven to 350℉ (180℃).
Spray a 10-inch tube pan with nonstick vegetable coating; set aside.
In large mixing bowl, cream sugar and margarine together.
Beat in egg substitute, buttermilk and vanilla.
In separate medium mixing bowl, combine flour, baking powder, baking soda and salt.
Add to wet ingredients, and mix well.
In small bowl, combine topping ingredients.
Pour half the batter into the prepared pan and sprinkle with half the toppings; repeat layer.
Bake in preheated oven 45 minutes or until toothpick inserted in center comes out clean.
Cool in pan 10 minutes before serving.
