Cinnamon-Streusel Coffeecake

Cinnamon-Streusel Coffeecake has a rich cinnamon taste and a crumbly streusel topping.  If you are looking for Sunday morning comfort food you have found the right coffeecake.  I went to camp for 10 years in North Carolina.  Every Sunday morning Camp Greystone would make a coffeecake just like this one.  The smell and taste of this streusel coffee cake takes me right back to those wonderful summer memories.  The original recipe comes from King Arthur flours web sight.  To include additional whole grains to this recipe, I exchanged half the all purpose flour with King Arthur Whole Wheat White Flour and added wheat germ and flax seed.  I also exchanged most of the butter in the cake for canola oil and used none-fat yogurt for the sour cream.  These simple steps reduced the amount of saturated fat in this recipe.


Cinnamon-Streusel Coffeecake
Pre-heat oven:  350 degrees
Serves:  24 servings

Streusel Topping:
1 1/4 cups granulated sugar
1/4 teaspoons salt
3/4 cup King Arthur All Purpose Flour
3/4 cup King Arthur Whole Wheat White Flour
1 tablespoon cinnamon
6 tablespoons butter, melted

Mix all the ingredients together in a medium bowl.

Streusel Topping

Filling:
1 cup brown sugar, dark
1 1/2 tablespoons ground cinnamon
1 teaspoon unsweetened cocoa powder

Mix together in a small bowl.

Cinnamon Filling

Cake:
3/4 cup canola oil
2 tablespoons butter, room temperature
1 1/2 cups organic cane sugar or white sugar
1/3 cup brown sugar
2 1/2 teaspoons, baking powder
2 teaspoons vanilla extract
3 large eggs
1/4 cup wheat germ
1/4 cup flaxseed meal
3/4 cup none-fat yogurt
1 1/4 cups none-fat milk
1 3/4 cups King Arthur All Purpose Flour
2 cups King Arthur Whole Wheat White Flour

In a large bowl or mixer, cream the canola oil, butter, white sugar, brown sugar together.  Add the eggs one at a time and mix well between each addition.  Add the baking powder, vanilla, wheat germ, flaxseed meal to the batter.  Alternate the milk, yogurt and flour into the batter.  Mix until just incorporated.  Grease a 9" X13" cake pan.  Pour 1/2 the cake batter into the pan.  Evenly sprinkle the filling on top of the batter.  Pour the other half of the cake batter on top of the filling.  Sprinkle the streusel on top of the cake evenly.  Bake at 350 degrees for 60 minutes or until a knife comes out clean.  Allow the cake to cool on a wire rack for 20 minutes before cutting.

Cinnamon-Streusel Coffeecake

If you want to make the cake up the night before you can just make the cake and refrigerate it overnight.  Bake the cake at 350 degrees for 65 minutes or until the cake comes out clean with a knife.