Selection of servings

Serves ten

Components

For the topping:

1. 1/4 cup total-wheat flour
2. 1/two 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. three/4 cup all-goal flour
7. three/4 cup total-wheat flour
8. three/4 cup sugar
9. 1 1/two teaspoons baking powder
10. 1/4 teaspoon baking soda
11. 1 1/4 teaspoons vanilla
12. eight ounces extra fat-absolutely free or lower-extra fat bitter product
13. two egg whites
14. two tablespoons unsalted butter
15. two tablespoons canola oil
16. 1 cup chopped new cranberries
17. 1/two cup chopped dried fruits, these kinds of as raisins, pineapple, apples and apricots

Directions

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

Put together the topping very first. In a smaller bowl, incorporate flour, brown sugar and chopped pecans. Pour in melted butter and oil. Combine properly — it need to look crumbly. Established apart.

In a medium bowl, whisk with each other flour, sugar, baking powder and baking soda.

In a significant bowl, blend with each other vanilla, bitter product, egg whites, butter, and oil. Using an electric powered mixer at lower to medium speed, beat right up until properly blended, about two minutes. Incorporate flour mixture. Use a spoon to carefully stir right up until batter is smooth.

Place 50 percent of the batter into the pan. Prime with chopped fruit. Distribute the remaining batter in excess of the fruit. Sprinkle with topping. Bake right up until a picket toothpick inserted into the middle will come out clean up, about forty five minutes.

Slice into ten wedges and serve heat.