Description
This Pecan Streusel Cake is a moist coffee cake that is lightly spiced and healthier with whole wheat flour, greek yogurt and refined sugar free.
Ingredients
Scale
Cake
- 3/4 cup coconut sugar
- 1/3 cup Swerve
- 1/3 cup Monkfruit
- 1 1/2 sticks (3/4 cup) softened butter
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon baking soda
- 1/8 teaspoon salt
- 3 large eggs
- 1 1/2 cups whole wheat flour
- 1 1/2 cups all purpose flour
- 1 1/2 cups greek yogurt
Streusel
- 1/4 cup golden (or white) monkfruit
- 1 tablespoon molasses
- 1/3 cup uncooked quick cooking oats
- 2 tablespoons flour
- 1/2 teaspoon cinnamon
- 1 tablespoon butter, softened
- 2 teaspoon water
- 3/4 cup chopped pecans
Instructions
- Preheat oven to 350°F.
- Line a 13 x 9 pan with aluminum foil leaving 2 inches to hang over the end of pan.
- In a mixer, beat sugar, butter, spices, vanilla, baking soda and salt until blended, about 3 minutes.
- Beat in eggs, one at a time, beating well.
- Beat in the flour while alternating with the greek yogurt on low speed until just blended.
- Spread half the batter into lined pan, (batter is very thick), sprinkle half the streusel over the batter. Finish with the other half of batter and top with remaining streusel. Lightly press down on the top of streusel into the batter.
- Bake for 30-35 minutes until a wooden tester/toothpick comes out clean.
- Cool completely in pan then remove by the handles of aluminum foil onto a cutting board.
- Cut into 18-24 squares, depending on size you prefer.