Fast

Whole Wheat Streusel Coffee Cake

12 servings | Prep Time: 15 Minutes | Start to Finish: 1 Hour 50 Minutes

• Streusel
• ½ cup packed brown sugar
• 2 tablespoons whole wheat flour
• ⅓ cup chopped pecans, toasted
• ½ teaspoon ground cinnamon
• 1 tablespoon vegetable oil
• Coffee Cake
• 1 cup all-purpose flour
• ½ cup whole wheat flour
• ¾ cup packed brown sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 egg
• 1 egg white
• ¾ cup sour cream
• ¼ cup vegetable oil
• 1 teaspoon vanilla

1 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.

2 In large bowl, mix flours, ¾ cup brown sugar, the baking powder, baking soda and salt. Stir in remaining coffee cake ingredients until well blended.

3 Spoon half of batter into pan, spreading evenly. Sprinkle ½ cup of the streusel evenly over batter. Drop remaining batter by spoonfuls over streusel; carefully spread. Sprinkle with remaining streusel.

4 Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool about 1 hour. Serve warm.

1 Serving: Calories 201; Total Fat 8.2g (Saturated Fat 0.7g, Trans Fat 0g); Cholesterol 16.8mg; Sodium 215mg; Total Carbohydrate 29.6g (Dietary Fiber 1g); Protein 3.4g Exchanges: 1 Starch, 1½ Other Carbohydrate, 1½ Fat Carbohydrate Choices: 2½

Sweet Secret Toasting the pecans is a great way to add extra flavor. Heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.

Sweet Secret If you like, you can use reduced-fat sour cream in this coffee cake.