Cinnamon Pecan Coffee Cake

I always get compliments on this dish!

Originally from Paula Deen:

Cinnamon Pecan Coffee Cake

Serves: 12

Ingredients:

- 1 (18 oz) Spice Cake Mix

- 1 (4 servings) no sugar added vanilla instant pudding mix

- 1 cup low fat sour cream

- 4 eggs, beaten

- 1/2 cup oil (corn, vegetable, canola, whatever- just not olive as the taste is too strong)*

- 5 Tbsp sugar

- 2 tsp cinnamon

- 1/2 chopped pecans

*oil may be replaced with applesauce- NI for both options below

 Directions:
1. Preheat oven to 350 degrees F. Grease a 10-inch tube pan.
2. Combine cake mix, instant pudding, sour cream, eggs, and corn oil and beat together well.
3. In a separate bowl, combine sugar, cinnamon, and pecans.
4. Pour half of batter into prepared pan and sprinkle with sugar mixture, reserving a little to sprinkle on top.
5. Pour the rest of batter into pan and sprinkle with the rest of sugar mixture.
6. Bake 1 hour. Let cool and remove from pan.

NI (calculated with canola oil): 373 cals, 19 g fat, 68 mg chol, 410 mg sodium, 45 g carbs, 5 g fiber, 6 g protein
NI (calculated with applesauce in place of oil): 298 cals, 10 g fat, 68 mg chol, 410 mg sodium, 46 g carbs, 1 g fiber, 5 g protein