Ingredients
1/2
cup packed brown sugar
2
tablespoons Gold Medal™ whole wheat flour
1/3
cup chopped pecans, toasted*
1/2
teaspoon ground cinnamon
1
tablespoon canola oil
1
cup Gold Medal™ all-purpose flour
1/2
cup Gold Medal™ whole wheat flour
3/4
cup packed brown sugar
1
teaspoon baking powder
1/2
teaspoon baking soda
1/2
teaspoon salt
1
egg
1
egg white
3/4
cup fat-free sour cream
1/4
cup canola oil
1
teaspoon vanilla
Preparation
Heat oven to 350°F. Spray bottom only of 9-inch square pan with cooking spray. In small bowl, mix streusel ingredients with fork until crumbly; set aside.
In large bowl, mix flours, 3/4 cup brown sugar, the baking powder, baking soda and salt. Stir in remaining coffee cake ingredients until well blended.
Spoon half of batter in pan, spreading evenly. Sprinkle 1/2 cup of the streusel evenly over batter. Drop remaining batter by spoonfuls over streusel; carefully spread. Sprinkle with remaining streusel.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool about 1 hour. Serve warm.
