Categories: Breakfast

Ingredients

• 1/2 cup brown sugar, packed
• 2 tablespoons whole wheat flour
• 1/3 cup chopped pecans, toasted
• 1/2 teaspoon ground cinnamon
• 1 tablespoon canola oil
• 1 cup all-purpose flour
• 1/2 cup 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 degrees. Spray bottom only of 9-inch square pan with cooking spray. In small bowl, mix streusel ingredients ( brown sugar, whole wheat flour, chopped toasted pecans, cinnamon and canola oil) 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 streusel topping 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.

5. To toast pecans, heat oven to 350 degrees. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.

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