Cinnamon Streusel Coffee Cake Recipe

Ingredients

Topping

• 1 cup flour

• ½ cup Truvia Brown Sugar Blend

• 1 Tbsp ground cinnamon

• ½ cup cold butter, in chunks

• 1 cup chopped pecans

Cake

• ⅔ cup softened butter

• 1 cup Truvia Cane Sugar Blend

• 2 cups light sour cream

• 4 eggs**

• 1 Tbsp vanilla extract

• 2 cups flour

• ¼ teaspoon baking soda

Directions

• 1.  

  Preheat oven to 325° F. Grease and lightly flour a 12-cup bundt pan.

• 2.  

  In a medium bowl mix flour, Truvia Brown Sugar Blend, and cinnamon. Add the chunks of butter and cut in using a pastry blender or two knives until it resembles coarse crumbs. Stir in the pecans and set aside.

• 3.  

  In a large bowl, beat softened butter, Truvia Cane Sugar Blend, and light sour cream until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla. Gradually stir in the flour and baking soda on low speed until mixed.

• 4.  

  Spread half of the streusel topping evenly into the bundt pan, then spoon half the batter over the streusel topping. Spread the rest of the streusel topping evenly over the batter, then spoon the rest of the batter over top the second layer of streusel topping.

• 5.  

  Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then turn cake out of pan onto a wire rack to cool completely.