Coffee Cake

Coffee Cake:
Cooking spray
1 1/4c brown sugar
1/3c EVO oil
2 lg eggs or 1/2c egg substitute
1 1/4c Better for Bread flour
1 1/4c Whole Wheat flour
1/2c corn starch
1 tsp baking powder
1 tsp baking soda
1/2tsp kosher salt
1 1/2c low-fat buttermilk (see below)
1 tbsp vanilla extract

Coat a 12-cup Bundt pan with cooking spray, and sprinkle 1/3 cup of the walnut mixture into the pan. Preheat oven to 350°. Place some streusel mixture at the bottom of the pan if you wish. Combine 1 1/4 cups sugar and EVO oil in a large bowl, and beat at medium speed of a mixer until well-blended. Add eggs, 1 at a time, beating well after each addition. Combine flour, corn starch, baking powder, baking soda, and salt, stirring well. Add flour mixture to the creamed mixture alternately with buttermilk, beginning and ending with the flour mixture, and mix after each addition. Stir in vanilla. Pour the remaining batter into prepared pan, and sprinkle any mixture such as streusel over the batter, if you wish. Bake at 350° for 45 minutes or until a wooden pick inserted in the center comes out clean. Let cool in the pan 10 minutes on a wire rack, and remove from pan.

Buttermilk Substitute:
1 1/2c 2%milk
1 1/2tbsp vinegar

Buttermilk also known as cultured milk and can be replaced by sour milk. Take 1 1/2tbsp vinegar or lemon juice, place in a measuring cup and fill with enough milk to make 1 1/2c. Do not stir, let stand for five minutes before using.