Sunday Pecan Coffee Cake

• 2 c. sugar
• 1/4 c. canola oil
• 1 Tbsp. minced lemon zest
• 1 egg, lightly beaten
• 1 c. Low-Fat Blend (see next recipe)
• 2 1/2 tsp. vanilla extract
• 2 tsp. fresh lemon juice
• 2 c. all-purpose flour
• 1 Tbsp. baking powder
• 1/2 c. coarsely chopped pecans
• 4 Tbsp. light brown sugar
• 1 1/2 tsp. ground cinnamon

1. Preheat the oven to 350u0b0.
2. In a large bowl, cream together the sugar, oil and zest.
3. Add the egg and egg whites; mix completely. Blend in the Low-Fat Blend.
4. Add the vanilla and lemon juice; combine.
5. Slowly add the flour and baking powder, stirring until completely blended.
6. Lightly spray or wipe a 10-inch Bundt pan with vegetable oil, then lightly dust with flour.
7. Pour 2/3 of the batter into the pan.
8. In a small bowl, combine the pecans, brown sugar and cinnamon.
9. Sprinkle the nut mixture evenly over the batter, then gently pour in the remaining batter.
10. Place in the oven; bake for 40 to 45 minutes, or until a toothpick inserted into the cake comes out clean.
11. Yields 24 slices.

sugar, canola oil, lemon zest, egg, next, vanilla extract, lemon juice, flour, baking powder, pecans, light brown sugar, ground cinnamon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=227474 (may not work)