Cherry Sour Cream Coffee Cake

I have folders and folders of recipes for desserts and baked goods. I never get to them. No one in this house has much of a sweet tooth...plus, after a big meal (that we usually eat too late), there no time nor appetite. But I am going to make a concerted effort to try some of these recipes out. I always need good desserts for company or parties. So, welcome to the first edition of my weekly "Sweet Sunday."

This one isn't exactly a dessert...although it would fit the bill perfectly with a dollop of whipped cream on top. It's a great coffee cake though...try it for breakfast soon.

Cherry Sour Cream Coffee Cake
From Cooking Light.
Makes 16 servings.

Streusel:
1/2 cup whole wheat flour (about 2 1/4 ounces)
1/2 cup regular 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 fat-free sour cream
2 cups pitted fresh cherries, coarsely chopped (about 10 ounces) (Note: I HATE pitting cherries, so took a shortcut and bought a can of cherries in water. However, I made the mistake of chopping them in the food processor...it made them too runny to provide chunks of cherry in the final cake. They gave it a great flavor though.)

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.

Preheat oven to 350°.

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° 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.