Cinnamon Streusel Coffee Cake with Truvía^® Cane Sugar Blend and Truvía^® Brown Sugar Blend

Ingredients

TOPPING

• 1 cup (250 mL) flour

• 1⁄2 cup (125 mL) Truvía^® Brown Sugar Blend

• 1 Tbsp (15 mL) ground cinnamon

• 1⁄2. cup (125 mL) cold butter, in chunks

• 1 cup (250 mL) chopped pecans

CAKE

• 2⁄3 cup softened butter

• 1 cup (250 mL) Truvía^® Cane Sugar Blend

• 2 cups (500 mL) light sour cream

• 4 eggs

• 1 Tbsp (15 mL) vanilla extract

• 2 cups (500 mL) flour

• 1⁄4 teaspoon (1.25 mL) baking soda

Directions

• 1.  

  Preheat oven to 325^°F (160^°C). Grease and lightly flour a 12-cup Bundt pan.

• 2.  

  In a medium bowl mix flour, Truvía^® Brown Sugar Blend, and cinnamon. Add the chunks of butter and cut in using a pastry blender or two knives until it resembles coarse crumbs. Stir in the pecans and set aside.

• 3.  

  In a large bowl, beat softened butter, Truvía^® Cane Sugar Blend, and light sour cream until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla. Gradually stir in the flour and baking soda on low speed until mixed.

• 4.  

  Spread half of the streusel topping evenly into the Bundt pan, then spoon half the batter over the streusel topping. Spread the rest of the streusel topping evenly over the batter, then spoon the rest of the batter over top the second layer of streusel topping.

• 5.  

  Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then turn cake out of pan onto a wire rack to cool completely.