Pecan Coffee Cake
I have warm memories of eating coffee cake as a child. It was full of flavor and naturally, also very sweet. I suspect that cake would be far too sweet for my liking now, so I developed this recipe to reduce the overall sugar impact.
I elected to use a natural cane sugar (called sucanat) to create a light caramelized flavor to match the cinnamon and vanilla. It is a heavenly match…and there are sugar options like muscovado or date sugar that will create a similar flavor if you can’t locate sucanat in your local health food store.
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