Apple-Cinnamon Coffeecake/Coffee Cake (Cooking Light)

Ingredients

1 cup all-purpose flour (original recipe calls for 1 1/2 cups all-purpose flour, about 6 3/4 ounces)
12 cup whole wheat flour (not in original)
23 cup granulated sugar (original recipe calls for 1 cup)
1 12 teaspoons baking powder
1 12 teaspoons ground cinnamon
12 teaspoon salt
34 cup 1% low-fat milk
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 large egg, lightly beaten
1 12-2 cups diced peeled granny smith apples (original recipe calls for 1 cup)
cooking spray
14 cup packed brown sugar
2 tablespoons all-purpose flour
12 teaspoon ground cinnamon
2 tablespoons chilled butter, cut into small pieces

Directions

To prepare cake, lightly spoon the flour into dry measuring cups; level with a knife.

Combine flour and next 4 ingredients (through salt) in a large bowl, stirring with a whisk.

Make a well in center of mixture.

Combine milk, melted butter, vanilla, and egg, stirring with a whisk; add to flour mixture, stirring just until moist.

Fold in apple.

Pour batter into an 8-inch square baking pan coated with cooking spray.

To prepare streusel, combine brown sugar, 2 tablespoons flour, and 1/2 teaspoon cinnamon; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Sprinkle streusel evenly over batter.

Bake at 350 F for 45 minutes or until a wooden pick inserted in center comes out clean.

Cool in pan 10 minutes on a wire rack before serving.

Serve warm.