|
| 1/2 | cup packed brown sugar |
| 1/4 | cup Gold Medal® all-purpose flour |
| 1/4 | cup chopped pecans |
| 3 | tablespoons butter or margarine, melted |
|
| 1 1/2 | cups Gold Medal® all-purpose flour |
| 3/4 | cup packed brown sugar |
| 1/2 | cup chopped pecans |
| 1/2 | cup vegetable oil |
| 1/4 | cup milk |
| 1 | teaspoon baking powder |
| 1 | teaspoon maple extract |
| 1/2 | teaspoon baking soda |
| 1/2 | teaspoon salt |
| 2 | eggs, beaten |
| 1 | container (8 oz) sour cream |
| 1. | Heat oven to 350°F. Spray bottom only of 8-inch square pan with cooking spray. In small bowl, mix all streusel ingredients with fork until crumbly; set aside. |
| 2. | In large bowl, mix all coffee cake ingredients with spoon just until flour is moistened. Spread half of the batter in pan. Sprinkle with half of the streusel. Drop remaining batter by spoonfuls over streusel; carefully spread over streusel. Sprinkle with remaining streusel. |
| 3. | Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Serve warm. |
|
| You can use 1/2 cup fat-free egg product for the fresh eggs. |
Nutrition Information:
490 ( 260); 29g ( 8g, 0g); 75mg; 320mg; 51g ( 1g, 31g); 6g 8%; 0%; 10%; 10% 1 1/2 ; 2 ; 0 ; 5 1/2 3 1/2