Coffee Cake Recipe from the kitchen at The Firelight Inn

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Firelight Inn Pecan Coffeecake

2 cups sugar
1/4 cup canola oil
1 Tbsp. minced lemon zest
1 egg
2 egg whites
½ cup nonfat plain yogurt
½ cup low-fat cottage cheese
2 ½ tsp. vanilla extract
2 tsp. lemon juice
2 cups flour
1 tsp. baking powder
½ cup coarsely chopped pecans (for filling)
1/4 cup brown sugar, packed (for filling)
1 ½ tsp. cinnamon (for filling)

For filling: In a small bowl, combine pecans, brown sugar and cinnamon. Set aside.

In a large bowl, cream sugar, oil and lemon zest. Mix in egg and egg whites. In a food processor, blend yogurt and cottage cheese. Add to egg mixture with vanilla and lemon juice. Slowly stir in the flour and baking powder until completely blended.

Lightly spray a 10-inch Bundt pan with cooking spray, then lightly dust with flour. Pour in 1/3 of the batter. Sprinkle the filling evenly over the batter. Then top with remaining batter. Bake in a preheated oven at 350 degrees for 40 to 45 minutes. Cool slightly. Invert on serving plate. Serves 18.

Joy and Jim Fischer, Innkeeper / Owners
Firelight Inn Bed and Breakfast