This cake can be made with gluten-free and low carb flours.
Makes 12 servings.
2 cups whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
1 cup room temperature unsalted butter, divided
1 cup granulated sugar or granulated sugar substitute
1/2 cup regular oats
1 cup brown sugar or brown sugar substitute
1 1/2 cups chopped pecans
2 teaspoons cinnamon
Preheat oven to 350°F.
Grease a 9×13 inch baking dish and set aside.
For the cake batter:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large liquid measuring cup whisk eggs, vanilla, and sour cream until well combined.
In a large bowl, with an electric mixer on medium speed, beat 1/2 cup butter and granulated sugar or sugar substitute until smooth and fluffy, about 4 minutes. Alternately add the flour mixture and egg mixture to the batter, beginning and ending with the flour mixture.
For the topping:
In a processor, pulse oats, brown sugar or brown sugar substitute, pecans, remaining ½ cup butter and cinnamon until small clumps form.
To assemble the cake:
Spread half of the batter into the prepared pan. Sprinkle one-third of the topping evenly over the batter.
Spoon the remaining batter over the topping spread it with a spatula to cover the topping.
Sprinkle evenly with the remaining topping. Bake until a knife inserted in the center comes out clean, about 45 minutes.
Cool cake in the pan set over a wire rack. Serve warm or at room temperature.
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February 12, 2020 at 8:39 am
Marisa Franca Stewart
February 12, 2020 at 9:03 am
Love anything with cinnamon — especially if it has a streusel type topping. Prefer it to a too sweet roll. Happy Valentines Day!!
February 12, 2020 at 12:41 pm
Happy Valentine’s Day.
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February 12, 2020 at 11:52 am
February 12, 2020 at 2:44 pm
Reblogged this on Iguanodon & Chameleon.
February 13, 2020 at 11:37 am
Mmm, looks wonderful!
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