"Healthified" Streusel Coffee Cake

By melanieroe

Prep Time: 15 min
Total Time: 1 hour 50 min
Makes: 12 servings

Nutrition Information:
1 Serving: Calories 240 (Calories from Fat 80); Total Fat 9g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 20mg; Sodium 230mg; Total Carbohydrate 38g (Dietary Fiber 1g, Sugars 23g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 6%; Iron 6% Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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

Details

Servings 12
Adapted from bettycrocker.com

Preparation

Step 1

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, 3/4 cup brown sugar, the baking powder, baking soda and salt. Stir in remaining coffee cake ingredients until well blended.
3. 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.
4. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool about 1 hour. Serve warm.
*To toast pecans, heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.