The combination of flours gives the cake a tender texture, and adding the crunchy sweet topping in two layers provides pockets of extra flavor throughout.
Heat oven to 350 degrees. Grease a 9- by 13-inch baking pan. In a medium bowl, whisk together pastry flour, soy flour, whole-wheat flour, baking powder, baking soda and salt. In a large liquid measuring cup whisk eggs, vanilla and sour cream until well combined.
In a mixing bowl, with an electric mixer on medium, beat butter until smooth. Beat in sugar substitute. Alternately add the flour mixture and egg mixture to the butter, beginning and ending with the flour mixture.
For topping: With a fork, mix oatmeal, sugar substitute, pecans, butter and cinnamon until well combined.
Spread two-thirds of the batter into the prepared pan. Sprinkle half the topping over batter and lightly swirl with a knife to create pockets of topping within the batter. Spoon remaining batter over topping, and sprinkle evenly with remaining topping. Bake about 40 minutes, or until a knife inserted in the center comes out clean.
Cool cake in pan set over a wire rack; serve warm or at room temperature. Cut into 12 pieces. Cake may be stored at room temperature 2 days, or frozen up to 2 months.
This recipe yields 12 servings.
I substituted all-purpose flour for all the flours (2 cups total), softened cream cheese for the sour cream and 1/4 cup soy milk was added because the dough was stiff. Since the dough was stiffer I only have one layer of cake and the topping. Turned out quite well varied like this and still lower in sugar.
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|Serving Size: 1 Serving (172g)|
|Recipe Makes: 12|
|Calories from Fat: 357 (57%)|
|Amt Per Serving||% DV|
|Total Fat 39.7g||53 %|
|Saturated Fat 16.5g||82 %|
|Monounsaturated Fat 13.7g|
|Polyunsanturated Fat 6.3g|
|Cholesterol 234.6mg||72 %|
|Sodium 344.3mg||12 %|
|Potassium 601.6mg||16 %|
|Total Carbohydrate 59.9g||18 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 53.9g|
|Protein 15.6g||22 %|
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Calories per serving: 628
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