Brown Sugar Pecan Cake
FIT RECIPES OF THE WEEK
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Leading the way, For future fit generations
OK…this cake is a SPECIAL one that I make for my daughter every once and a while. We do not eat this on a regular
basis, and usually in autumn. My daughter ADORES pecans…and my husband just loves spice cake, so this one
appeals to their taste buds quite well. I think it tastes better the next day, and I like to eat mine after it has been
warmed a little bit. Talk about comfort food! This recipe fits the bill quite nicely, and when it cooks, your whole
house just smells so wonderful!! I guess you could say it smells like home!! Tastes like to too.
The original recipe called for 2 sticks of butter and 1 and a half cups of pecans! Talk about fattening! I have made
this recipe much lighter and lower in calories...way lower.
So here you are! My daughter’s favorite autumn special occasion cake, made lighter!
MAKES 12 SERVINGS
2 cups unbleached all purpose flour plus 2 tbsp of cornstarch
OR
2 cups cake flour (not self rising)
2 tsp. baking powder
½ tsp salt
¼ cup unsalted butter or veggie butter, softened
½ cup plain nonfat yogurt
1-1/2 cups packed light brown sugar
2 egg beaters OR two eggs OR 4 egg whites – you choose but the calorie counts on this page are for two whole
eggs! Yes- I lived a little! It will be less fat and lower calories if you use the other two things listed instead! I have
tried it all three ways.
1 cup skim milk
1 tsp. vanilla extract
½ cup of chopped, toasted pecans (and some halves to decorate the top if you like!)
¼ tsp of nutmeg
1 tsp cinnamon
Heat oven to 325.
Spray a 10 inch tube pan with cook spray and lightly dust with flour (or use the Pam cooking spray with flour in it!)
In a small bowl, sift together ALL your dry ingredients, except nuts and set aside.
In the bowl of your mixer, on medium speed, cream the butter and yogurt, then add sugar. Beat until a nice
“creamy fluff” as I call it, about 3 minutes. Add eggs one at a time, beating well after each addition.
Add dry ingredients, in three parts, alternating with the milk and vanilla, beating after each addition until smooth.
Stir in pecans. Pour batter into prepared pan, and then top with your pecan halves if using.
Bake for 60 to 70 minutes, or until a cake tester inserted in the center of cake comes out clean. Let the cake cool in
the pan for about 1 hour. Remove from pan, and cool completely on a wire rack.
CALORIES PER SERVING: 273; FAT 7.6g; CARBS 46.8g; PROTIEN 5.5g
basis, and usually in autumn. My daughter ADORES pecans…and my husband just loves spice cake, so this one
appeals to their taste buds quite well. I think it tastes better the next day, and I like to eat mine after it has been
warmed a little bit. Talk about comfort food! This recipe fits the bill quite nicely, and when it cooks, your whole
house just smells so wonderful!! I guess you could say it smells like home!! Tastes like to too.
The original recipe called for 2 sticks of butter and 1 and a half cups of pecans! Talk about fattening! I have made
this recipe much lighter and lower in calories...way lower.
So here you are! My daughter’s favorite autumn special occasion cake, made lighter!
MAKES 12 SERVINGS
2 cups unbleached all purpose flour plus 2 tbsp of cornstarch
OR
2 cups cake flour (not self rising)
2 tsp. baking powder
½ tsp salt
¼ cup unsalted butter or veggie butter, softened
½ cup plain nonfat yogurt
1-1/2 cups packed light brown sugar
2 egg beaters OR two eggs OR 4 egg whites – you choose but the calorie counts on this page are for two whole
eggs! Yes- I lived a little! It will be less fat and lower calories if you use the other two things listed instead! I have
tried it all three ways.
1 cup skim milk
1 tsp. vanilla extract
½ cup of chopped, toasted pecans (and some halves to decorate the top if you like!)
¼ tsp of nutmeg
1 tsp cinnamon
Heat oven to 325.
Spray a 10 inch tube pan with cook spray and lightly dust with flour (or use the Pam cooking spray with flour in it!)
In a small bowl, sift together ALL your dry ingredients, except nuts and set aside.
In the bowl of your mixer, on medium speed, cream the butter and yogurt, then add sugar. Beat until a nice
“creamy fluff” as I call it, about 3 minutes. Add eggs one at a time, beating well after each addition.
Add dry ingredients, in three parts, alternating with the milk and vanilla, beating after each addition until smooth.
Stir in pecans. Pour batter into prepared pan, and then top with your pecan halves if using.
Bake for 60 to 70 minutes, or until a cake tester inserted in the center of cake comes out clean. Let the cake cool in
the pan for about 1 hour. Remove from pan, and cool completely on a wire rack.
CALORIES PER SERVING: 273; FAT 7.6g; CARBS 46.8g; PROTIEN 5.5g
