Weight Watchers Coffee Cake Recipe

Cinnamonpecan streusel coffee cake Recipes WW USA

WEBPreheat oven to 350°F. Coat an 8-inch square baking pan with cooking spray. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next three …

1. Preheat oven to 350°F.
2. Coat an 8-inch square baking pan with cooking spray.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next three ingredients. Set aside.
4. Beat sugar and butter with a mixer at medium speed until well blended. Add sour cream, vanilla and eggs; beat well. Add flour mixture to butter mixture, beating just until dry ingredients are moist. Combine brown sugar, pecans and cinnamon in a small bowl.

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Slow cooker blueberry coffee cake Recipes WW USA

WEBInstructions. Combine both flours, sugar, baking soda, baking powder, salt and cinnamon in a large bowl. Combine egg, yogurt, oil and vanilla …

1. Combine both flours, sugar, baking soda, baking powder, salt and cinnamon in a large bowl. Combine egg, yogurt, oil and vanilla extract in a small bowl; stir well. Beat egg mixture into flour mixture with a wooden spoon until smooth; stir in blueberries.
2. Coat a 2-quart round soufflé dish with cooking spray; spoon batter into dish. Coat a sheet of aluminum foil with cooking spray; cover dish tightly with foil, coated side-down, so no water seeps in.
3. Pour 2 cups of hot water into a 5-quart or larger slow cooker; place covered baking dish in slow cooker. Cover slow cooker; cook on HIGH for 3 to 4 hours. Remove baking dish and cool on wire rack for 5 minutes. Turn cake upside down onto a wire rack to cool completely. Dust with powdered sugar before slicing into 8 pieces.
4. Serving size: 1 slice

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