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Ingredients
- Topping
- 3/4 cup packed light brown sugar
- 1/2 cup whole-grain pastry flour
- 1/4 cup chopped toasted walnuts
- 2 tsp ground cinnamon
- 2 Tbsp butter, at room temperature
- Coffee Cake
- 2 cups whole-grain pastry flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup sugar
- 1/4 cup canola oil
- 1 lg egg
- 1 lg egg white
- 1 Tbsp grated orange peel
- 1 tsp vanilla extract
- 1 cup reduced-fat sour cream
- 2 cups cranberries, coarsely chopped
Details
Servings 12
Adapted from vocalpoint.com
Preparation
Step 1
To make the topping: In a small bowl, combine sugar, flour, walnuts, cinnamon, and butter. Mix with your fingers to form crumbs.
To make the coffee cake: Preheat oven to 350°F. Coat a 13" × 9" baking dish with cooking spray.
In a medium bowl, mix flour, baking powder, baking soda, and salt.
In a large bowl, combine sugar, oil, egg, and egg white. Using an electric mixer on medium speed, beat 3 minutes, or until light in color. Beat in orange peel and vanilla extract.
On low speed, beat in one-third of flour mixture and one-half of sour cream. Repeat, beginning and ending with flour. Beat about 2 minutes, or until smooth and thick.
Pour into the prepared baking dish. Scatter cranberries on top. Sprinkle with topping. Bake 40 to 45 minutes, or until a wooden pick inserted in the center comes out clean. Cool on a rack.
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