Sunday Morning Coffee Cake

• 1 cup All-purpose Flour
• 1-1/4 cup Whole Wheat Flour
• 1/4 teaspoons Kosher Salt
• 2 teaspoons Ground Cinnamon, Divided
• 1 cup Packed Brown Sugar
• 3/4 cups Granulated Sugar
• 3/4 cups Vegetable Oil
• 1 cup Walnuts Or Pecans
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 3 pinches Freshly Grated Nutmeg
• 1 whole Large Egg
• 1 cup Plain Or Vanilla Yogurt
• 1 Tablespoon White Vinegar
• 2 Tablespoons Raspberry Jam

1. Preheat oven to 325 degrees F.
2. 1. In a large bowl, combine flours, salt, 1 teaspoon cinnamon, brown sugar, granulated sugar, and oil. Beat with an electric mixer until blended.
3. 2. Transfer 3/4 of a cup of the above mixture to a small bowl. Mix in the nuts and set aside.
4. 3. To the remaining mixture, add baking powder, baking soda, the remaining 1 teaspoon cinnamon, nutmeg, egg, yogurt and vinegar and beat until smooth.
5. 4. Pour mixture into a lightly greased 9x13 pan.
6. 5. Heat raspberry jam in the microwave for 20-30 seconds, depending on the power of your microwave (you want it just thin enough to pour evenly in a stream over the cake batter).
7. 6. Slowly drizzle warm jam over the batter and then, taking a toothpick or skewer, swirl jam into batter.
8. 7. Sprinkle reserved topping over the batter and lightly press down.
9. 8. Bake 35-40 minutes. Cake is done when a toothpick inserted in the center comes out clean.
10. 9. Cool until you can't take it anymore!

allpurpose, whole wheat flour, ubc, ground cinnamon, brown sugar, sugar, vegetable oil, walnuts, baking powder, baking soda, nutmeg, egg, vanilla yogurt, white vinegar, raspberry

Taken from tastykitchen.com/recipes/breakfastbrunch/sunday-morning-coffee-cake/ (may not work)