Sunday Pecan Coffee Cake - cooking recipe

Ingredients

2 c. sugar
1/4 c. canola oil
1 Tbsp. minced lemon zest
1 egg, lightly beaten
1 c. Low-Fat Blend (see next recipe)
2 1/2 tsp. vanilla extract
2 tsp. fresh lemon juice
2 c. all-purpose flour
1 Tbsp. baking powder
1/2 c. coarsely chopped pecans
4 Tbsp. light brown sugar
1 1/2 tsp. ground cinnamon

Preparation

Preheat the oven to 350\u00b0.
In a large bowl, cream together the sugar, oil and zest.
Add the egg and egg whites; mix completely. Blend in the Low-Fat Blend.
Add the vanilla and lemon juice; combine.
Slowly add the flour and baking powder, stirring until completely blended.
Lightly spray or wipe a 10-inch Bundt pan with vegetable oil, then lightly dust with flour.
Pour 2/3 of the batter into the pan.
In a small bowl, combine the pecans, brown sugar and cinnamon.
Sprinkle the nut mixture evenly over the batter, then gently pour in the remaining batter.
Place in the oven; bake for 40 to 45 minutes, or until a toothpick inserted into the cake comes out clean.
Yields 24 slices.