- 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
- 1/4 cup brown sugar
- 1/2 cup chopped pecans
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
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In small bowl, stir together flour, baking powder, baking soda, cinnamon and salt. Set aside.
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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.
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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.
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In small bowl, combine topping ingredients; mix with fork. Pat topping over batter. Cover; refrigerate 8 to 12 hours, or overnight.
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Bake coffee cake in preheated 350 degrees F oven 40 to 45 minutes or until tested done.
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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.
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To enjoy more of our tasty desserts, see our desserts page featuring Fruit Dessert Pizza, Peanut Butter Bars, and Cinnamon Sugar Biscuit Bites!