Cinnamon Streusel Coffee Cake

So good with coffee or tea, this tender cake is at its best when served warm. For a special treat, serve it alongside a scoop of vanilla nonfat frozen yogurt.

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Recipe Ingredients:

Makes 8 servings.

Recipe found in Millie Snyder's 3rd Generation Cookbook, P 244

Cake:

• 1 cup all-purpose flour

• ½ cup whole wheat flour

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 2 egg whites

• 1 cup vanilla nonfat yogurt

• 1/3 cup firmly packed brown sugar

• 1 tablespoon plus 1 teaspoon canola oil

• 1 tablespoon vanilla extract

Topping:

• 1 tablespoon firmly packed brown sugar

• 1 tablespoon wheat germ

• ½ teaspoon ground cinnamon

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Cooking Directions:

Preheat oven to 350 degrees.

Spray an 8-inch square baking pan with nonstick cooking spray.

In a large bowl, combine both types of flour, baking powder, and baking soda. Mix well.

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In another bowl, combine remaining cake ingredients. Beat with a fork or wire whisk until blended.

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Add to dry mixture, mixing until all ingredients are moistened.

Spoon into prepared pan.

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In a small bowl or custard cup, combine topping ingredients, mixing well. Sprinkle evenly over cake.

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Bake 25 to 30 minutes, until a toothpick inserted in the center of the cake comes out clean. Place pan on a wire rack and spray the top of the hot cake lightly with nonstick cooking spray.

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Serve warm for best flavor.

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PRO TIP: Invest in a Mandolin slicer! They make food prep 110% faster! The one we used in this recipe can be found on Amazon here. Below are some examples of using this mandolin slicer. It is by far our favorite out there!