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Prep 15min
Total1hr50min
Servings12
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Ingredients
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
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Steps
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.
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We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.
We used fat-free sour cream in this recipe, but you can use reduced-fat sour cream instead.
Toasting the pecans is a great way to add extra flavor without increasing fat or calories.
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