Cinnamon Crumb Coffee Cake Recipe

DIRECTIONS

1. Preheat oven to 350°F. Grease a 9x13 inch baking pan and set aside.
2. For cake: In a medium bowl, whisk together pastry flour, soy flour, whole-wheat flour, baking powder, baking soda and salt. In a large liquid measuring cup whisk eggs, vanilla and sour cream until well combined.
3. In a large bowl, with an electric mixer on medium speed, beat 1/2 cup butter and 1 cup sugar substitute until smooth and fluffy, about 4 minutes. Alternately add the flour mixture and egg mixture to the butter, beginning and ending with the flour mixture.
4. For topping: In a blender, pulse oats, 1 cup sugar substitute, pecans, 3/4 cup butter and cinnamon until texture resembles a coarse meal.
5. To assemble cake: Spread two-thirds of the batter into the prepared pan. Sprinkle half the topping over batter and lightly swirl with a knife to create pockets of topping within the batter.
6. Spoon remaining batter over topping, and sprinkle evenly with remaining topping. Bake until a knife inserted in the center comes out clean, about 40 minutes. Cool cake in pan set over a wire rack. Serve warm or at room temperature. Makes 12 servings.