Cinnamon Pecan Coffee Cake
Cinnamon Pecan Coffee Cake
Vanilla yogurt makes this coffee cake moist and delicious! It's best served warm with a hot cup of coffee or tea.
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20 min
Prep Time
1 hr 20 min
Total Time
16
servings Ingredients
Filling
12 cup firmly packed brown sugar
12 cup finely chopped pecans
13 cup uncooked quick-cooking oats
1 12 teaspoons ground cinnamon
Cake
1 cup sugar
34 cup Land O Lakes® Butter, softened
1 teaspoon almond extract
3 cups all-purpose flour
1 cup low fat vanilla yogurt
12 cup Land O Lakes® Half & Half
1 12 teaspoons baking powder
1 12 teaspoons baking soda
Glaze
12 cup firmly packed brown sugar
14 cup Land O Lakes® Butter
14 cup Land O Lakes® Half & Half
12 teaspoon vanilla
14 teaspoon salt
How to make
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STEP 1
Heat oven to 350°F. Grease and flour 12-cup Bundt® pan or 10-inch tube (angel food cake) pan; set aside.
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STEP 2
Combine all filling ingredients in bowl; set aside.
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STEP 3
Combine sugar, 3/4 cup butter, eggs and almond extract in another bowl. Beat at medium speed, scraping bowl often, until well mixed. Add all remaining cake ingredients. Continue beating, scraping bowl often, until well mixed.
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STEP 4
Spread half of batter into prepared pan. Sprinkle filling over batter. Spoon remaining batter over filling.
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STEP 5
Bake 45-55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Place cake onto wire rack over waxed paper.
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STEP 6
Combine all glaze ingredients in 2-quart saucepan. Cook over medium-high heat until mixture begins to boil. Reduce heat to medium; cook, stirring constantly, 1 minute.Remove from heat; cool 30 minutes or until mixture reaches desired drizzling consistency. Drizzle over cake. Serve cake warm or at room temperature.
370 Calories
17 Fat (g)
75 Cholesterol (mg)
320 Sodium (mg)
51 Carbohydrates (g)
1 Dietary Fiber
5 Protein (g)
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