This is a moist, easy, healthy and delicious coffee cake with a streusel topping. I modified the original recipe a little but included the original amounts in brackets so you can make my adapted version or the original. The magazine recommends serving it warm (you can rewarm slices for a few seconds in the microwave). Recipe can easily be doubled. MAKE AHEAD: Cool completely, wrap (still in the pan) in foil, and leave out at room temperature for up to one day, or freeze for up to three months. To reheat thawed cake, unwrap and bake at 250 F for 15-20 minutes. The recipe is from Robin Miller in "Cooking Light" (Nov. 2007).