Bundt Coffee Cake recipe

Bundt Coffee Cake for lovers sure their gonna Love it 


Ingredients :

Cooking spray
1 tablespoon dry breadcrumbs
1 1/2 cups granulated sugar
1/4 cup butter, softened
2 large eggs
1 large egg white
1 1/4 cups fat-free sour cream
1 teaspoon vanilla extract
2 1/2 cups cake flour (about 10 ounces)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup all-purpose flour (about 1 ounce)
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 tablespoon butter, chilled and cut into small pieces
1/4 cup chopped pecans
1 teaspoon powdered sugar


Directions :

• Preheat oven to 350°.

• Coat a 12-cup bundt pan w/ cooking spray; dust with breadcrumbs. 
• Place granulated sugar & 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs and egg white, 1 at a time, beating well after each addition. Beat in sour cream & vanilla.
• Gently spoon cake flour into dry measuring cups; level w/ a knife. Combine cake flour & next 3 ingredients (through 1/2 teaspoon salt), stirring with a whisk. Add cake flour mixture to butter mixture, beating at low speed until blended.
• Gently spoon all-purpose flour into a dry measuring cup; level with a knife. Combine all-purpose flour, brown sugar, cinnamon, & 1/4 teaspoon salt; cut in 1 tablespoon butter w/ a pastry blender or 2 knives until the mixture resembles coarse meal. Stir in pecans. 
• Pour half of batter into prepared pan. Sprinkle with pecan mixture. Pour remaining half of batter over pecan mixture. Bake at 350° for 40 mins or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack. Invert onto a platter. Sprinkle w/ powdered sugar.