44% less fat • 55% less sat fat • 27% fewer calories than the original recipe. Coffee cake is still delicious with an update to canola oil and whole wheat flour.
Ingredients
Streusel
- 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
Coffee Cake
- 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
Steps
-
1Heat 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.
-
2In 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.
-
3Spoon 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.
-
4Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool about 1 hour. Serve warm.