Skinny Streusel Coffee Cake

• Vegetarian

• Refrigerated

  • 1 Egg
  • 1 Egg white

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 1/4 cup Brown sugar, packed
  • 1/2 tsp Cinnamon, ground
  • 1 cup Gold medal all-purpose flour
  • 1/2 tsp Salt
  • 1 tsp Vanilla
  • 10 tbsp Whole wheat flour

• Oils & Vinegars

  • 5 tbsp Canola oil

• Nuts & Seeds

  • 1/3 cup Pecans, toasted

• Dairy

  • 3/4 cup Sour cream, fat-free

Found on bettycrocker.com

Description

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

Directions

• 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.

Nutrition