Cinnamon–Pecan Cake Recipe

Ingredients

• Butter-flavored cooking oil spray
• ¼ cup firmly packed Splenda brown sugar blend
• 1½ teaspoons ground cinnamon
• 2¼ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¾ cup Splenda no-calorie sweetener, granulated
• 2 large eggs, lightly beaten
• 2 large egg whites
• ½ cup canola oil
• 1 cup plain nonfat yogurt
• 1 teaspoon vanilla extract
• ¼ cup chopped pecans

• 0.33 cup whipped butter
• 1 cup confectioners’ sugar
• 1½ teaspoons vanilla extract
• 4 tablespoons hot water

1. Preheat the oven to 350˚F. Spray a 10-cup Bundt pan with butter flavored cooking oil spray and dust with flour. Shake out any excess flour.
2. In a small bowl, stir together the brown sugar blend and cinnamon. Set aside. In a large bowl, combine the flour, baking powder, baking soda, and Splenda in a large bowl. Stir in the eggs, egg whites, oil, yogurt, and vanilla. Stir in the chopped pecans.
3. Pour half of the batter into the prepared pan. Sprinkle with the brown sugar mixture and pour the remaining batter on top. Bake for 40 minutes, or until a toothpick inserted in the cake comes out clean. Remove from the oven and let cool in the pan on a wire rack for 10 minutes. Run a knife around the edges of the cake and invert it onto a plate.
4. To make the optional glaze, melt the butter in a small microwaveable bowl in the microwave on high for 1 minute. Add the confectioners’ sugar and vanilla and stir. Add the water 1 tablespoon at a time, stirring until the glaze is the desired consistency. Drizzle the glaze over the top and down the sides of the cooled cake.