Topping
3/4 cup packed light brown sugar
1/2 cup whole-grain pastry flour
1/4 cup chopped toasted walnuts
2 tsp ground cinnamon
2 Tbsp butter, at room temperature
Coffee Cake
2 cups whole-grain pastry flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup sugar
1/4 cup canola oil
1 lg egg
1 lg egg white
1 Tbsp grated orange peel
1 tsp vanilla extract
1 cup reduced-fat sour cream
2 cups cranberries, coarsely chopped
To make the topping: In a small bowl, combine sugar, flour, walnuts, cinnamon, and butter. Mix with your fingers to form crumbs.
To make the coffee cake: Preheat oven to 350°F. Coat a 13" × 9" baking dish with cooking spray.
In a medium bowl, mix flour, baking powder, baking soda, and salt.
In a large bowl, combine sugar, oil, egg, and egg white. Using an electric mixer on medium speed, beat 3 minutes, or until light in color. Beat in orange peel and vanilla extract.
On low speed, beat in one-third of flour mixture and one-half of sour cream. Repeat, beginning and ending with flour. Beat about 2 minutes, or until smooth and thick.
Pour into the prepared baking dish. Scatter cranberries on top. Sprinkle with topping. Bake 40 to 45 minutes, or until a wooden pick inserted in the center comes out clean. Cool on a rack.
Makes 12 servings
Per serving: 304 calories, 4 g protein, 48 g carbohydrate, 11 g fat, 30 mg cholesterol, 3 g fiber, 281 mg sodium
The 6 Things Men Are Most Sensitive About
