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Nutrition Facts
Serving Size 102 g
(Approx. 12 Servings)
Amount Per Serving
Calories 370 Calories From Fat 130
% Daily Value*
Total Fat 15 g 23%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 280 mg 12%
Total Carbohydrate 55 g 18%
Dietary Fiber 2 g 8%
Sugars 32 g
Protein 5 g
Vitamin A 2% Iron 4%
Vitamin C 0% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Best Coffee Cake

Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour
12  People


Recipe makes 12 Servings

1 non-stick cooking spray
2 1/4 cup(s) flour
1 cup(s) light brown sugar
3/4 cup(s) sugar
2 Tsp ground cinnamon, divided
1/2 Tsp salt
1/4 Tsp ground ginger
3/4 cup(s) corn oil
1 cup(s) pecan pieces
1 Tsp baking powder
1 Tsp baking soda
1 egg, large
1 cup(s) Low Fat Cultured 1% Milkfat Buttermilk
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Preheat oven to 350°F.
Coat a 9 x 13-inch baking pan with non-stick cooking spray.
Mix flour, brown sugar, sugar, 1 teaspoon cinnamon, salt, ginger and oil in a large bowl.
Remove 3/4 cup flour mixture and combine with pecans and remaining cinnamon.
Mix well, set aside for topping.
Add baking powder, baking soda, egg and buttermilk to remaining flour mixture.
Blend well and pour into prepared pan.
Sprinkle reserved nut mixture over batter.
Bake 35 to 40 minutes.



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