"Healthified" Streusel Coffee Cake

44% less fat • 55% less sat fat • 27% fewer calories than the original recipe—see the comparison. A comforting coffee cake is still moist and delicious with an update to canola oil and whole wheat flour. From eatbetteramerica.

Prep Time:15 min

Start to Finish:1 hr 50 min

makes:12 servings

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

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.

Nutritional 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 % 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 MyPyramid Servings: 1 tsp Fats & Oils, 1 oz-equivalents Grains
*% Daily Values are based on a 2,000 calorie diet.