Identity Crisis Coffee Cake
Thanks to Deb for posting the helpful agave-related info. I made this version of the cake before receiving them but next time I go for agave over granulated sugar I'll follow her liquid proportions and baking time suggestions.
1/2 cup vegetable oilFor topping:
1/2 cup raw cane sugar
1/2 cup light brown sugar
1/4 cup agave syrup
1/2 cup 0% Fage yogurt
1 banana, mashed
1 1/2 tsp vanilla
16 oz light sour cream
3 cups whole wheat pastry flour
1 tsp baking powder
1 1/2 tsp baking soda
1 1/4 cups dried currantsPreheat oven to 350°F and grease a 9" x 13" pan.
1 cup dried cranberries
1/4 cup dried apricots, chopped
1 1/2 - 2 cups chopped walnuts
1 - 1 1/2 cup light brown sugar
2 1/2 tsp cinnamon
Mix topping ingredients in bowl and set aside.
Sift together flour, baking soda and baking powder in medium-sized bowl and set aside.
Using an electric mixer, combine wet ingredients. Gradually add flour and switch to a mixing spoon if necessary.
Pour a little more than half of the batter into the prepared pan, smoothing it until it is more or less even.
Evenly sprinkle half of the topping and cover with the rest of the batter. Smooth the top as best you can and sprinkle the rest of the topping evenly over the cake.
Bake for an hour or so until a toothpick comes out clean (might take a little longer).