Diabetic-Friendly Sour cream Coffeecake with Cinnamon Pecan Streusel and Maple Pecan Glaze
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Ingredients
Cake
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 3/4 cup Splenda White Sugar Blend
- 3 extra-large eggs, room temperature (must be XL)
- 1 1/2 teaspoon Vanilla Bean Paste
- 1 1/4 cups fat free sour cream (you can sub in vanilla yogurt)
- 2 1/2 cups cake flour (do not use all purpose or any other flour)
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt (I prefer to use kosher salt)
Streusel
- 1/4 cup Splenda Brown Sugar Blend
- 1 cup all-purpose flour
- 3 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 6 tablespoons very cold unsalted butter, cut into pieces
Brown Sugared Pecans
- 1 1/2 cups brown sugared pecans (optional) recipe below*
- 1 1/2 cups pecans
- 6 tablespoon butter
- 3 tablespoon Splenda Brown Sugar Blend
- Put the butter in a sauté pan on medium heat.
- When melted add in the pecans and stir to coat with the butter.
- Add in the brown sugar and stir for 5-7 minutes until the sugar begins to caramelize and you can smell the nuts ‘toasting’.
- Turn off the heat and move to a cool burner on your stove.
- Allow to completely cool before adding to mixture.
Glaze
- 1/2 cup confectioners’ sugar* – See how to make your own below
- 2 tablespoons sugar free maple syrup
- 2 tablespoon milk
- 1/2 teaspoon Splenda Brown Sugar Blend
- 1/2 teaspoon cinnamon
- 1/2–3/4 cup toasted pecans (whole)
Sugar Free Confectioners’ Sugar
- 1/2 cup Non Fat Milk Powder
- 1/2 cup cornstarch
- 1/4 cup Splenda Baking Sugar
- Combine all ingredients in a food processor or blender.
- Set processor on whip; whip until blended and powdered.
- Stir and reprocess until completely blended.
- Store any leftover in an air tight container
Instructions
- Preheat the oven to 350.
- Grease and flour a 10-inch tube pan.
- Cream the butter and sugar in the bowl of stand mixer fitted with the paddle attachment until light in color (about 4-5 minutes).
- Add the eggs 1 at a time mixing well after each addition.
- Add in the vanilla and sour cream mixing just until incorporated.
- In a separate bowl, sift together the flour, baking powder, baking soda and salt.
- With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed. You do not want to incorporate air into this batter.
- Next make the streusel: Add the brown sugar, flour, cinnamon, salt, and butter in a bowl and using a pastry cutter, cut it until it forms a crumble.
- At this point you can add in the nuts.
- Spoon half the batter into the pan and spread it out with rubber spatula.
- Next sprinkle half the streusel on top of the batter.
- Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top.
- Bake for 50 to 60 minutes (middle rack), until a wooden skewer comes out clean.
- Allow the cake to cool on a wire rack for at least 30 minutes.
- Place your serving plate on top of the pan and carefully flip it over while pressing the plate and pan together.
- Lift up the pan and the cake will be streusel side up.
- Make the glaze: Whisk together the confectioners’ sugar, brown sugar, cinnamon and maple syrup together, adding a few drops of milk if necessary, to make the glaze thinner.
- Mix in the toasted pecans (1/2-3/4 cups).
- Spoon over the top of the cake.