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Preheat oven to 350F
Coat a 13x9" baking dish with cooking spray.
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
1/4 cup canola oil
1 cup sugar
1 large egg
1 large egg white
1 tbsp. grated orange rind
1 tsp. vanilla extract
1 cup reduced-fat sour cream
2 cups cranberries, coarsely chopped
12 servings
Topping:
In a small bowl, combine the brown sugar, flour, walnuts, cinnamon and butter.
Mix with your fingers to form crumbs.
Coffee Cake:
In a medium bowl, mix the flour, baking powder, baking soda, and salt.
In a large bowl, combine the oil, sugar, egg and egg white.
Using an electric mixer on medium speed, beat for 3 minutes, or until light in color.
Beat in the orange rind and vanilla.
On low speed, beat in 1/3 of the flour mixture and 1/2 of the sour cream.
Repeat.
Beginning and ending with the flour.
Beat for about 2 minutes, or until smooth and thick.
Pour into the prepared baking dish.
Scatter the cranberries on top.
Sprinkle with the topping.
Bake for 40 to 45 minutes, or until a wooden pick inserted in center comes out clean.
Cool on a rack.
Coat a 13x9" baking dish with cooking spray.
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
1/4 cup canola oil
1 cup sugar
1 large egg
1 large egg white
1 tbsp. grated orange rind
1 tsp. vanilla extract
1 cup reduced-fat sour cream
2 cups cranberries, coarsely chopped
12 servings
Topping:
In a small bowl, combine the brown sugar, flour, walnuts, cinnamon and butter.
Mix with your fingers to form crumbs.
Coffee Cake:
In a medium bowl, mix the flour, baking powder, baking soda, and salt.
In a large bowl, combine the oil, sugar, egg and egg white.
Using an electric mixer on medium speed, beat for 3 minutes, or until light in color.
Beat in the orange rind and vanilla.
On low speed, beat in 1/3 of the flour mixture and 1/2 of the sour cream.
Repeat.
Beginning and ending with the flour.
Beat for about 2 minutes, or until smooth and thick.
Pour into the prepared baking dish.
Scatter the cranberries on top.
Sprinkle with the topping.
Bake for 40 to 45 minutes, or until a wooden pick inserted in center comes out clean.
Cool on a rack.
