Serving Size 1 slice
|Amount Per Serving|
|Monounsaturated fat||5 g|
|Saturated fat||3 g|
|Total fat||10 g|
|Dietary fiber||3 g|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g||80g|
|Saturated Fat||Less than||20g||25g|
|Cholesterol||Less than||300mg||300 mg|
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Looking for a holiday treat to share with family and friends? Make this cranberry coffeecake with pecan crumb topping.
Heat the oven to 350 F. Lightly coat a 10-inch round pan with cooking spray.
Prepare the topping first. In a small bowl, combine flour, brown sugar and chopped pecans. Pour in melted butter and oil. Mix well — it should look crumbly. Set aside.
In a medium bowl, whisk together flour, sugar, baking powder and baking soda.
In a large bowl, mix together vanilla, sour cream, egg whites, butter, and oil. Using an electric mixer at low to medium speed, beat until well blended, about 2 minutes. Add flour mixture. Use a spoon to gently stir until batter is smooth.
Put half of the batter into the pan. Top with chopped fruit. Spread the remaining batter over the fruit. Sprinkle with topping. Bake until a wooden toothpick inserted into the center comes out clean, about 45 minutes.
Cut into 10 wedges and serve warm.