Cinnamon Streusel Coffee Cake
|For streusel topping|
|Packed brown sugar||3⁄4 Cup (12 tbs)|
|Ground cinnamon||2 Teaspoon|
|Chilled butter||2 Tablespoon|
|Chopped walnuts||2⁄3 Cup (10.67 tbs)|
|For coffee cake|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Whole wheat flour||1 1⁄2 Cup (24 tbs)|
|Sugar||1 Cup (16 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Baking soda||1 1⁄2 Teaspoon|
|Buttermilk||1⁄2 Cup (8 tbs)|
|Unsweetened applesauce||1⁄2 Cup (8 tbs)|
|Fat free plain yogurt||1⁄2 Cup (8 tbs)|
To make the streusel topping: In a small bowl, stir together the brown sugar and cinnamon.
Use a pastry blender to cut in the butter until the mixture resembles coarse crumbs.
Stir in the walnuts and set aside.
To make the coffee cake: Preheat the oven to 350°.
Spray a 10" fluted, no-stick tube pan with no-stick spray and set aside.
In a large bowl, stir together the all-purpose flour, whole-wheat flour, sugar, baking powder and baking soda.
In another large bowl, beat the egg whites with clean, dry beaters until soft peaks form.
Slowly beat in the buttermilk, applesauce and yogurt.
Then stir in the flour mixture just until well combined.
Place half of the topping mixture in the bottom of the prepared pan.
Then add half of the batter to the pan and sprinkle with the remaining topping mixture.
Carefully top with the remaining batter.
Bake for 40 to 50 minutes or until a toothpick inserted in the center comes out clean.
Cool the cake in the pan for 10 minutes.
Then invert the cake onto a serving platter and remove the pan.
Cool slightly before slicing.