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Pecan Streusel Coffee Cake















Trans-fat Free


For the streusel:
cup brown sugar, dark
cup all-purpose flour
¾ teaspoon cinnamon
6 tablespoons butter, unsalted
melted, cooled slightly
½ cup pecans
toasted , coarsely chopped
For the cake:
2 cups all-purpose flour
2 ¾ teaspoons baking soda
1 teaspoon nutmeg
½ teaspoon salt
1 ⅓ cups brown sugar
½ cup butter, unsalted
room temperature
1 teaspoon vanilla extract
2 large eggs
1 cup greek yogurt


For Streusel:

Combine brown sugar, flour, and cinnamon in medium bowl.

Add melted butter; toss with fork to blend.

Using fingertips, rub mixture together until small clumps form.

Mix in pecans.

Do ahead: Can be made 1 day ahead. Cover and chill.

For Cake:

Position rack in center of oven and preheat to 350°F.

Butter 9x9x2-inch metal baking pan.

Combine flour, baking soda, nutmeg, and salt in medium bowl; whisk to blend.

Using electric mixer, beat brown sugar, butter, and vanilla in large bowl until well blended, about 2 minutes.

Add eggs 1 at a time, beating well after each addition and scraping down sides of bowl occasionally.

Add half of flour mixture; beat just until blended.

Add yogurt; beat just until blended.

Beat in remaining flour mixture just until blended.

Spoon half of batter into prepared baking pan; spread evenly.

Sprinkle half of streusel evenly over batter.

Spoon remaining batter in dollops over streusel, then spread evenly over with offset spatula.

Sprinkle remaining streusel evenly over top.

Bake cake until streusel topping is brown and tester inserted into center of cake comes out clean, about 45 minutes.

Cool cake in pan on rack 30 minutes.

Cut into squares and serve slightly warm or at room temperature.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 79g (2.8 oz)
Amount per Serving
Calories 27660% of calories from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 10g 48%
Trans Fat 0g
Cholesterol 73mg 24%
Sodium 247mg 10%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 5%
Sugars g
Protein 10g
Vitamin A 10% Vitamin C 0%
Calcium 4% Iron 9%
* based on a 2,000 calorie diet How is this calculated?


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