Recipes

Cinnamon Crumb Coffee Cake Recipe

Atkins Cinnamon Crumb Coffee Cake
11.4g
Net Carbs
Prep Time: 30 Minutes
Style:American
Cook Time: 40 Minutes
Phase: Phase 4
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
6.7g

Protein

34.7g

Fat

3.1g

Fiber

383cal

Calories

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INGREDIENTS

  • 0 3/4 cup 100% Stone Ground Whole Wheat Pastry Flour
  • 0 3/4 cup Whole Grain Soy Flour
  • 0 1/2 cup Whole Wheat Flour
  • 1 tsp Baking Powder (Straight Phosphate, Double Acting)
  • 1 tsp Baking Soda
  • 0 1/2 tsp Salt
  • 2 large Egg (Whole)
  • 1 tsp Vanilla Extract
  • 1 cup Sour Cream (Cultured)
  • 1 1/4 cup Unsalted Butter Stick
  • 2 cup Sucralose Based Sweetener (Sugar Substitute)
  • 0 1/2 cup, dry, yields Oatmeal
  • 1 1/2 cup, halves Pecan Nuts
  • 2 tsp Cinnamon

DIRECTIONS

  1. Preheat oven to 350°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. Makes 12 servings.

Cooking Tip

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