Cran-fruit coffeecake with crumb topping

Ingredients

For the topping:

1. 1/4 cup whole-wheat flour
2. 1/2 cup packed brown sugar
3. 1/4 cup chopped pecans
4. 1 tablespoon unsalted butter, melted
5. 1 tablespoon canola oil

For the cake:

6. 3/4 cup all-purpose flour
7. 3/4 cup whole-wheat flour
8. 3/4 cup sugar
9. 1 1/2 teaspoons baking powder
10. 1/4 teaspoon baking soda
11. 1 1/4 teaspoons vanilla
12. 8 ounces fat-free or low-fat sour cream
13. 2 egg whites
14. 2 tablespoons unsalted butter
15. 2 tablespoons canola oil
16. 1 cup chopped fresh cranberries
17. 1/2 cup chopped dried fruits, such as raisins, pineapple, apples and apricots

Directions

Heat the oven to 350 F. Lightly coat a 10-inch round pan with cooking spray.

Prepare the topping first. In a small bowl, combine flour, brown sugar and chopped pecans. Pour in melted butter and oil. Mix well — it should look crumbly. Set aside.

In a medium bowl, whisk together flour, sugar, baking powder and baking soda.

In a large bowl, mix together vanilla, sour cream, egg whites, butter, and oil. Using an electric mixer at low to medium speed, beat until well blended, about 2 minutes. Add flour mixture. Use a spoon to gently stir until batter is smooth.

Put half of the batter into the pan. Top with chopped fruit. Spread the remaining batter over the fruit. Sprinkle with topping. Bake until a wooden toothpick inserted into the center comes out clean, about 45 minutes.

Cut into 10 wedges and serve warm.