Ingredient List
For the Cake:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2/3 cup margarine
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 beaten eggs
  • 1 cup low-fat (1%) buttermilk
For the Topping:
  • 1/4 cup brown sugar
  • 1/2 cup chopped pecans
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
Instructions
For the Cake
  • In small bowl, stir together flour, baking powder, baking soda, cinnamon and salt. Set aside.

  • In a large mixing bowl, beat margarine with an electric mixer on medium speed for 60 seconds. Add the granulated and brown sugars; beat mixture until well blended. Add eggs; beat mixture until well combined.

  • At low speed, add dry ingredients (in 3 additions) alternately with buttermilk (in 2 additions); mix until thoroughly combined. Spread batter in well-greased 13 x 9 x 2-inch baking pan.

For the Topping
  • In small bowl, combine topping ingredients; mix with fork. Pat topping over batter. Cover; refrigerate 8 to 12 hours, or overnight.

Baking the Cake
  • Bake coffee cake in preheated 350 degrees F oven 40 to 45 minutes or until tested done.

  • Nutrition Information Per slice: 197 cal, 8 g fat, 22 mg chol, 214 mg sodium, 29 g carbo, 1 g fiber, 3 g pro, 23 mcg folate.

  • To enjoy more of our tasty desserts, see our desserts page featuring Fruit Dessert Pizza, Peanut Butter Bars, and Cinnamon Sugar Biscuit Bites!

Instructions
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