This shop has been compensated by Collective Bias, Inc. and Mazola® Corn Oil. All opinions are mine alone. #MakeItMazola #simpleswap #CollectiveBias​

Cinnamon Pecan Coffee Cake Recipe

(With Better For You Recipe Swaps)

It doesn’t matter how busy my life is, I love to show my family and friends that I care for them with food. More specifically, I like to shower them with baked goods. It is not only a way to show my love but there is something to be said about the stress-relieve that comes from baking or cooking. However, I often worry about how many ingredients in the recipes may not be the best choice for the overall well-being of my friends and family. This has led me to look for recipe swaps that don’t affect the taste of the recipe but make them better for you. Rather than using butter or shortening in recipes, I have started baking with Mazola® Corn Oil. A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Mazola.com. The reason I like using Mazola Corn Oil is because it is a all-purpose cooking oil that I can use not only in my baking but also for grilling, sautéing, stir frying, or mixing up a marinade or dressing. Its taste is neutral so it does not affect the final results of the dish you are creating. Plus it has a smoke point of 450* which means I can use it in any dish that I am cooking at home without it affecting the flavor of the dish. If you were not aware, every oil has a smoke point and once the oil exceeds that smoke point, the food’s flavor and nutritional quality will be affected.

Life has been really stressful since my husband had surgery a few weeks ago and I needed a way to reduce some stress and baking was a win-win for everyone in my family. Since I had already decided to swap out the butter with the Mazola Corn Oil in my Cinnamon Pecan Coffee Cake, I wanted to look for other recipe swaps I could make in the recipe. I quickly realized that I could swap out the sour cream for Greek yogurt and the sugar for Splenda. These three swaps did not affect the recipe and resulted in a delicious, moist coffee cake that is better for my family and friends.
One of the things I love about this Cinnamon Pecan Coffee Cake is how versatile it is. It is a great choice for breakfast with a cup of tea, or can easily be served alongside fruit at a brunch, and it pairs perfectly with coffee as an after dinner dessert. It is delicious when it is served warm or at room-temperature. Since I have started cooking it with these recipe swaps, I don’t worry as much about it only being an occasional dessert choice. Another reason, I like this coffee cake recipe is because it is easy to make. I like to make it in a Bundt pan because the end results looks a little bit fancier to me. However, you can also make this recipe in a 9 x 13 baking dish if you don’t have a Bundt pan. If you are like me and often worry about getting your cakes out of a Bundt pan, check out the directions which include some tricks and tips I have found to get it out in one beautiful piece.

 

Cinnamon Pecan Coffee Cake

Coffee Cake Ingredients

• 1 box yellow cake mix
• 3.4 oz vanilla instant pudding mix
• 1/3 cup Mazola Corn Oil
• 1 tablespoon vanilla
• 1 cup chopped pecans
• 1/3 cup Splenda (or sugar substitute)
• 1 cup Greek Yogurt
• 4 eggs
• 1 tablespoon cinnamon

Glaze Ingredients

• 1 1/2 cups Splenda®
• 1/4 cup cornstarch
• 3-5 tablespoons apple juice

Directions

• Preheat oven to 350 degrees.
• In a large mixing bowl, combine cake mix, pudding, vanilla, Mazola Corn Oil, and Greek yogurt. Beat on medium for about 2 minutes until all the ingredients are completely combined.
• In a second bowl, combine the Splenda, pecans, and cinnamon. Mix together until the pecans are covered.
• Thoroughly grease the Bundt Pan (right before pouring in mixture) with a non-stick oil spray or melted shortening. DO NOT Flour the pan. However, take a small amount of sugar and coat the inside of the pan like you would if flouring it. (This helps to create a barrier to the cake sticking to the sides of the pan.)
• Pour 1/2 of mixture into pan and top with 1/2 of the pecan mix. Swirl in the pecan mix with a knife. Repeat with the remaining cake mix and pecan mix.
• Place in oven and bake for 35-45 minutes. Check to see if the cake is done by inserting a toothpick into the center. When it comes out clean the cake is done.
• Remove the cake from the oven and while it is still hot, loosen the edges of the cake with a butter knife or long, thin spatula. Let the cake cool for 5 minutes. Place a rack or plate over the pan opening and flip the cake over. Let it sit on top of the plate for 5 minutes before removing the pan. Carefully remove the pan and proceed to the glaze.
• While the cake is cooling, you can make the glaze. Place the Splenda and corn startch in the blender and blend until it is a fine powder. Pour into a bowl and add the apple juice slowly. Stir well in between each tablespoon of juice. Keep adding the juice until it is the consistency you would like.
• Pour glaze over top of the coffee cake once it is removed from the pan and serve!

 

I hope you and your family and friends enjoy this delicious Cinnamon Pecan Coffee Cake as much as we do. Plus make sure you check out all the benefits of using Mazola Corn Oil.

 

Cinnamon Pecan Coffee Cake Recipe (With Better For You Recipe Swaps)

Print

Ingredients

• Coffee Cake Ingredients
• 1 box yellow cake mix
• 3.4 oz vanilla instant pudding mix
• 1/3 cup Mazola Corn Oil
• 1 tablespoon vanilla
• 1 cup chopped pecans
• 1/3 cup Splenda® (or sugar substitute)
• 1 cup Greek Yogurt
• 4 eggs
• 1 tablespoon cinnamon
• Glaze Ingredients
• 1 1/2 cups Splenda®
• 1/4 cup cornstarch
• 3-5 tablespoons apple juice

Instructions

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, combine cake mix, pudding, vanilla, Mazola Corn Oil, and Greek yogurt. Beat on medium for about 2 minutes until all the ingredients are completely combined.
3. In a second bowl, combine the Splenda®, pecans, and cinnamon. Mix together until the pecans are covered.
4. Thoroughly grease the Bundt Pan (right before pouring in mixture) with a non-stick oil spray or melted shortening. DO NOT Flour the pan. However, take a small amount of sugar and coat the inside of the pan like you would if flouring it. (This helps to create a barrier to the cake sticking to the sides of the pan.)
5. Pour 1/2 of mixture into pan and top with with 1/2 of the pecan mix. Swirl in the pecan mix with a knife. Repeat with the remaining cake mix and pecan mix.
6. Place in oven and bake for 35-45 minutes. Check to see if the cake is done by inserting a toothpick into the center. When it comes out clean the cake is done.
7. Remove the cake from the oven and while it is still hot, loosen the edges of the cake with a butter knife or long, thin spatula. Let the cake cool for 5 minutes. Place a rack or plate over the pan opening and flip the cake over. Let it sit on top of the plate for 5 minutes before removing the pan. Carefully remove the pan and proceed to the glaze.
8. While the cake is cooling, you can make the glaze. Place the Splenda ® and cornstartch in the blender and blend until it is a fine powder. Pour into a bowl and add the the apple juice slowly. Stir well in between each tablespoon of juice. Keep adding the juice until it is the consistency you would like. 
9. Pour glaze over top of the coffee cake once it is removed from the pan, and serve! 

Notes

You can substitute a 9 x 13 baking pan in place of the Bundt Pan if you don't have one.

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.