Cinnamon Streusel Coffee Cake

Our kid testers loved this yummy cake with just the right hint of cinnamon.

Streusel

½ cup lightly packed brown sugar 125 mL

1 tbsp ground cinnamon 15 mL

Cake

1 cup all-purpose flour 250 mL

1 cup whole wheat flour 250 mL

1 tsp baking powder 5 mL

¼ tsp salt 1 mL

1 cup low-fat plain yogurt (1%) 250 mL

1 tsp baking soda 5 mL

¾ cup granulated sugar 175 mL

¾ cup unsweetened applesauce 175 mL

¼ cup soft, non-hydrogenated margarine 50 mL

2 large eggs 2

1 tsp vanilla 5 mL

1. Preheat oven to 350°F (180°C). Spray a 10-inch (3 L) Bundt pan with non-stick cooking spray and lightly flour.

2. In a small bowl, combine brown sugar and cinnamon. Set aside.

3. In a medium bowl, combine all-purpose flour, whole-wheat flour, baking powder and salt. Set aside.

4. In another bowl, combine yogurt and baking soda. (Be prepared, yogurt will foam up!)

5. In a large bowl, using an electric mixer, cream sugar, applesauce and margarine until well mixed (it may look curdled). Beat in eggs, one at a time, then stir in vanilla. Stir in flour mixture alternately with yogurt, making 3 additions of flour and 2 of yogurt mixture.

6. Spoon half of the batter into prepared Bundt pan. Sprinkle with three-quarters of the streusel. Cover with remaining batter and sprinkle with remaining streusel. With the back of a small spoon, pat streusel lightly into batter (to prevent streusel from falling off when cake is inverted and removed from pan).

7. Bake for 40-50 minutes or until a tester inserted in the centre comes out clean. Let cool on a wire rack for 10 minutes before removing from pan. Turn out onto rack to cool completely.