Cake:

1 cup all purpose flour
3/4 cup wheat flour
1 1/2 cups sugar
1 tbsp. baking powder
1/2 cup non-fat dry milk
3/4 cup lukewarm water
1 tsp. vanilla
1/2 cup vegetable oil
3 tbsp. Riesling wine or white/apple vinegar
3 tsp. baking soda

Filling:

1 cup brown sugar, light or dark
1 1/4 tsp ground cinnamon
1 tsp unsweetened cocoa powder

Streusel Topping:

1 1/4 cups granulated sugar
1/4 tsp. salt
1 1/2 cups Unbleached All-Purpose Flour
1 tsp. ground cinnamon
7 tbsp. vegetable oil

Preheat oven to 350°F and grease a 9x18-inch baking pan.

Prepare streusel topping:

Whisk all dry ingredients (sugar, salt, flour, cinnamon) until consistent. Add oil and mix until all powdered product is in solid chunks/pieces. Set aside.

Prepare filling:

Whisk dry ingredients (brown sugar, cinnamon, cocoa powder) until consistent. Set aside.

Prepare cake batter:

Start by combining wine/vinegar and soda in a separate cup, set aside. Whisk all dry ingredients (flour, sugar, baking powder, dry milk) until consistent. Add the wet ingredients (water, vanilla, oil, vinegar/wine and soda mix) and mix thoroughly. Spread half of batter (approximately 2 1/2 cups) over the bottom of the greased pan. Spread evenly.

Evenly distribute filling over the first layer of streusel. Cover the filling with the remaining batter, and gently swirl together using a butter knife (similar to a marble cake). Cover the mix with the topping, distributing evenly.

Bake, in preheated oven, until a toothpick can be inserted and cleanly pulled out, approximately 50-60 minutes. Cake should spring back when cut. Allow to cool for 20 minutes and enjoy!

Submitted by: Aaron Samia