CARDAMOM-CRUMB COFFEE CAKE

Oatmeal crumb:

6 Tbs. cold unsalted butter, cut into small pieces

½ cup packed light brown sugar

1 cup old-fashioned rolled oats, divided

¼ cup white whole wheat flour or whole wheat pastry flour

½ teaspoon ground cardamom or cinnamon

¼ cup shopped walnuts

Cake:

2 cups white whole-wheat flour or whole-wheat pastry flour

2 teaspoons baking powder

1 teaspoon ground cardamom or cinnamon

½ teaspoon baking soda

¼ teaspoon salt

2 large eggs

½ cup packed light brown sugar

1 cup nonfat buttermilk

¼ cup canola oil

1 teaspoon vanilla extract

1. To prepare oatmeal crumb: combine butter, ½ cup oats, ¼ cup flour and ½ teaspoon cardamom or cinnamon in the food processor.  Process until the mixture is crumble.  Turn out into a bowl and add the remaining ½ oats and walnuts. Combine with fingertips or a fork until blended.
2. To prepare cake: Preheat oven to 350 degrees.  Coat an 8-inch square pan with cooking spray.
3. Sift 2 cups flour, baking powder, 1 teaspoon cardamom or cinnamon, baking soda and salt together in a large bowl.  Whisk eggs and ½ cup brown sugar in a medium bowl until well blended, gradually whisk in buttermilk, oil and vanilla.  Add the wet ingredients to the dry ingredients in 2 additions, stirring each time to thoroughly blend the ingredients together.
4. Spread half the batter in the prepared pan.  Sprinkle half the oatmeal evenly on top.  Spoon the remaining batter over the crumbs and gently spread in a even layer.  Top with the remaining oatmeal crumb.