Whole Wheat Pecan Crumb Cake
Whole Wheat Pecan Crumb Cake makes 2 cakes. One to enjoy and one to share.
Servings: 2 cakes (6 - 8 servings each cake)
Ingredients
Streusel
- 1 cup chopped pecans
- 1/3 cup firmly packed brown sugar
- 1 teaspoon cinnamon
Cake
- 2 cups whole wheat flour
- 1 cup sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/3 cup butter softened
- 1 egg
Glaze
- 3/4 cup powdered sugar
- 1 - 2 tablespoons water
Instructions
- Preheat oven to 350 degrees F. Grease and flour 2 8-inch or 9-inch round cake pans. Set aside.
- In a small bowl, mix all strudel ingredients until well blended. Set aside.
- Lightly spoon flour into measuring cup and level up. In large bowl, combine flour and remaining cake ingredients until moistened, at low speed. Beat 2 minutes longer at medium speed.
- Spread 1/4 of the batter into each pan. Sprinkle 1/4 of the streusel over batter in each pan then top each with remaining batter. Sprinkle remaining topping over each pan.
- Bake at 350 degrees for 20 to 30 minutes or until toothpick comes out clean.
- While cooling, mix glaze in small bowl until drizzling consistency. Start with 1 tablespoon of water and add more if needed. Drizzle over warm cakes.
Notes
You could also bake this in a 9 x 13 pan. Bake for 25 - 35 minutes or until toothpick tests clean.
