Cherry Ripple Sour Cream Coffee Cake - cooking recipe

Ingredients

Streusel
1/2 cup whole wheat flour (about 2 1/4 ounces)
1/2 cup oats
1/2 cup packed brown sugar
3 tablespoons chopped pecans
1 teaspoon ground cinnamon
2 tablespoons frozen orange juice concentrate, thawed
1 tablespoon canola oil
Cake
cooking spray
1/4 cup canola oil
2 tablespoons butter, melted
1 cup granulated sugar
2 teaspoons vanilla extract
1 large egg
1 large egg white
2 cups all-purpose flour (about 9 ounces)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup nonfat sour cream
2 cups pitted fresh cherries, coarsely chopped (about 10 ounces)

Preparation

To prepare streusel: Lightly spoon whole wheat flour into a dry measuring cup; level with a knife.
Combine whole wheat flour and next 4 ingredients.
Add concentrate and 1 tablespoon oil; stir until crumbly -- set aside.
Preheat oven to 350\u00b0F.
To prepare cake, coat a 9-inch tube pan with cooking spray.
Combine 1/4 cup oil and melted butter in a medium bowl.
Add granulated sugar, vanilla, egg, and egg white; beat with a mixer at medium speed until smooth.
Lightly spoon all-purpose flour in dry measuring cups; level with a knife.
Combine all-purpose flour and next 3 ingredients in a large bowl.
Add flour mixture and sour cream alternately to egg mixture, beginning and ending with flour mixture.
Stir in cherries.
Spoon half of batter into prepared pan; sprinkle with half of streusel.
Spoon in remaining batter; top with remaining streusel.
Bake at 350\u00b0F for 55 minutes or until wooden pick inserted in center comes out clean.
Cool in pan 10 minutes on a wire rack; run a knife around outside edge.
Cool completely in pan.