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Recipe Summary

prep:
15 mins
bake:
55 mins at 350°
Servings:
16
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Ingredients

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Directions

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  • Heat oven to 350 degrees F. Coat a 10-inch tube pan with nonstick cooking spray.

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  • Combine pecans, brown sugar and cinnamon in small bowl. Set aside.

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  • In a large bowl, whisk together flour, baking powder, baking soda and salt.

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  • In a second large bowl, beat butter and Splenda on medium speed until fluffy. Add eggs and egg whites, one at a time, beating well after each addition. Beat in vanilla.

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  • Reduce speed to low and alternately beat in flour mixture and yogurt, beginning and ending with flour mixture.

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  • Spread half of the batter into prepared pan and sprinkle evenly with half of pecan mixture. Carefully spread remaining batter over top and sprinkle with remaining pecan mixture.

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  • Bake at 350 degrees F. for 50 to 55 minutes or until a toothpick inserted in cake comes out clean. Cool on a wire rack for 20 minutes. Gently remove side from pan. Run a small sharp knife around bottom and center and cool completely before removing from pan.

Nutrition Facts

206 calories; total fat 8g; saturated fat 3g; cholesterol 38mg; sodium 230mg; carbohydrates 28g; fiber 1g; protein 5g.

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