Low-Carb Cinnamon Crumb Coffee Cake

12 Servings
100% would make this recipe for Low-Carb Cinnamon Crumb Coffee Cake again.

The combination of flours gives the cake a tender texture, and adding the crunchy sweet topping in two layers provides pockets of extra flavor throughout.

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Low-Carb Cinnamon Crumb Coffee Cake Ingredients

=== CAKE ===	1 cup sour cream
3/4 cup whole-grain pastry flour	1/2 cup butter
3/4 cup soy flour	1 cup Splenda
1/2 cup whole-wheat flour	=== TOPPING ===
1 teaspoon baking powder	1/2 cup Rolled oats
1 teaspoon baking soda	1 cup Splenda
1/2 teaspoon salt	1 1/2 cups pecans coarsely chopped
2 large eggs	3/4 cup Butter softened
1 teaspoon vanilla extract	2 teaspoons ground cinnamon

Instructions for Low-Carb Cinnamon Crumb Coffee Cake

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.

Main Ingredient: GrainsCuisine: American

Ingredient Insight - look inside this recipe

Baking Powder

Baking soda

Butter

Cinnamon

Eggs

Flour

Oats

Pecan

Salt

Sour cream

Splenda

Vanilla

Wheat

Low Sugar Diabetic Atkins-Friendly Low Carb Bake Cakes Desserts Breakfast American Grains Diabetic Cake

for flavor and categorization

I substituted all-purpose flour for all the flours (2 cups total), softened cream cheese for the sour cream and 1/4 cup soy milk was added because the dough was stiff. Since the dough was stiffer I only have one layer of cake and the topping. Turned out quite well varied like this and still lower in sugar. [I posted this recipe.]