Low Fat Coffee Cake

I got this recipe couple weeks ago from Seattle Post Intelligencer from the Jeanne Jones forum. I tried it out over christmas and i just love it! you cant tell it is low fat! heheh

• Ready In: 55 mins
• Serves: 10

Ingredients

• Ingredients

• 2  cups flour
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 1  teaspoon ground cinnamon
• 1⁄2 cup  liquid egg substitute (about 3) or 1⁄2 cup  egg white (about 3)
• 2  tablespoons canola oil
• 3⁄4 cup sugar
• 1⁄2 cup brown sugar
• 1 1⁄2 cups fat free sour cream

• Topping

• 1⁄2 cup brown sugar
• 1⁄3 cup flour
• 1⁄2 cup oats (rolled or instant)
• 1  teaspoon ground cinnamon
• 2  tablespoons butter
• 1⁄4 cup  chopped  nuts

Directions

1. Preheat the oven to 350 degrees. Spray a 9 x 13" pan with non stick cooking spray and set aside
2. Combine flour + baking powder + baking soda and Cinnamon. Set aside
3. Place the egg substitute or egg whites in a large bowl, add oil, sugars (both) and sour cream. Mixing well.
4. Quickly stir the flour mixture into the sour cream misture, mix just until thoroughly moistened. Spread the batter into the prepare pan.
5. Combine all the topping ingredients. Mix it using your finger tips (make sure that butter is room temperature).
6. Sprinkle the topping on top of the batter in the pan.
7. Bake about 35 minutes, a few minutes longer if it is refrigerated. Test by inserting a sharp knife into the center of the cake. If it is come out clean it is done :).
8. TIPS: If you make this the night before. Make sure dont add the topping right away. I would add the topping right before you bake it. Enjoy!