Atkins Cake Recipes

Ingredients:

=== CAKE ===
3/4 cup whole-grain pastry flour
3/4 cup soy flour
1/2 cup whole-wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 large eggs
1 tsp vanilla extract
1 cup sour cream
1/2 cup unsalted butter - (1 stick)
1 cup granular sugar substitute
=== TOPPING ===
1/2 cup quick-cooking oatmeal
1 cup granular sugar substitute
1 1/2 cup pecans, coarsely chopped
3/4 cup unsalted butter, softened
2 tsp ground cinnamon

Instructions:

Heat oven to 350 degrees. Grease a 9- by 13-inch baking pan. In a medium
bowl, whisk together pastry flour, soy flour, whole-wheat flour, baking
powder, baking soda and salt. In a large liquid measuring cup whisk eggs,
vanilla and sour cream until well combined.

In a mixing bowl, with an electric mixer on medium, beat butter until
smooth. Beat in sugar substitute. Alternately add the flour mixture and
egg mixture to the butter, beginning and ending with the flour mixture.

For topping: With a fork, mix oatmeal, sugar substitute, pecans, butter
and cinnamon until well combined.

Spread two-thirds of the batter into the prepared pan. Sprinkle half the
topping over batter and lightly swirl with a knife to create pockets of
topping within the batter. Spoon remaining batter over topping, and
sprinkle evenly with remaining topping. Bake about 40 minutes, or until a
knife inserted in the center comes out clean.

Cool cake in pan set over a wire rack; serve warm or at room temperature.
Cut into 12 pieces. Cake may be stored at room temperature 2 days, or
frozen up to 2 months.

This recipe yields 12 servings.

Carbohydrates: 20 grams
Net Carbs: 16 grams
Fiber: 4 grams
Protein: 7.5 grams
Fat: 36.5 grams
Calories: 422

Comments: The combination of flours gives the cake a tender texture, and
adding the crunchy sweet topping in two layers provides pockets of extra
flavor throughout.

Description:
"This is an easy-to-make adaptation of a traditional Jewish sour cream
coffee cake."
Source:
"Atkins Cookbook at http://atkinscenter.com"
S(Formatted for MC6):
"06-30-2003 by Joe Comiskey - Mad's Recipe Emporium"

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Per Serving (excluding unknown items): 286 Calories; 27g Fat (80.4%
calories from fat); 5g Protein; 9g Carbohydrate; 2g Dietary Fiber; 71mg
Cholesterol; 257mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0
Non-Fat Milk; 5 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

Servings: 12