Cinnamon Crumb Coffee Cake

Recipe Ingredients

		Cake
3/4 cup	46g / 1.6oz	Whole-grain pastry flour
3/4 cup	46g / 1.6oz	Soy flour
1/2 cup	31g / 1.1oz	Whole-wheat flour
1 teaspoon	5ml	Baking powder
1 teaspoon	5ml	Baking soda
1/2 teaspoon	2.5ml	Salt
2 teaspoons	10ml	Eggs (large)
1 teaspoon	5ml	Vanilla extract
1 cup	237ml	Sour cream
1/2 cup	99g / 3.5oz	Unsalted butter - (1 stick)
1 cup	198g / 7oz	Granular sugar substitute
		Topping
1/2 cup	118ml	Quick-cooking oatmeal
1 cup	198g / 7oz	Granular sugar substitute
1 1/2 cups	219g / 7.7oz	Pecans - coarsely chopped
3/4 cup	148g / 5.2oz	Unsalted butter - softened
2 teaspoons	10ml	Ground cinnamon

Recipe Instructions

Heat oven to 350 degrees. Grease a 9- by 13-inch baking pan. 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.

In a mixing bowl, with an electric mixer on medium, beat butter until smooth. Beat in sugar substitute. Alternately add the flour mixture and egg mixture to the butter, beginning and ending with the flour mixture.

For topping: With a fork, mix oatmeal, sugar substitute, pecans, butter and cinnamon until well combined.

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 about 40 minutes, or until a knife inserted in the center comes out clean.

Cool cake in pan set over a wire rack; serve warm or at room temperature. Cut into 12 pieces. Cake may be stored at room temperature 2 days, or frozen up to 2 months.

This recipe yields 12 servings.

Carbohydrates: 20 grams

Net Carbs: 16 grams

Fiber: 4 grams

Protein: 7.5 grams

Fat: 36.5 grams

Calories: 422

Source:
Atkins Cookbook at http://atkinscenter.com

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