To prepare streusel, lightly spoon whole wheat flour into a dry measuring cup; level with a knife. Combine whole wheat flour and next 4 ingredients. Add concentrate and 1 tablespoon oil; stir until crumbly.
Preheat oven to 350°.
To prepare cake, coat a 9-inch tube pan with cooking spray. Combine 1/4 cup oil and melted butter in a medium bowl. Add granulated sugar, vanilla, egg, and egg white; beat with a mixer at medium speed until smooth.
Lightly spoon all-purpose flour in dry measuring cups; level with a knife. Combine all-purpose flour and next 3 ingredients in a large bowl. Add flour mixture and sour cream alternately to egg mixture, beginning and ending with flour mixture. Stir in cherries.
Spoon half of batter into prepared pan; sprinkle with half of streusel. Spoon in remaining batter; top with remaining streusel. Bake at 350° for 55 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; run a knife around outside edge. Cool completely in pan.
I made this for Easter and we all loved it. I am printing this recipe and attaching it to a cherry pitter as a stocking stuffer for my sister in law. She loved it so much so almost eat the whole thing.
The streusel topping all fell and mixed in with the cake batter, making for a very nutty cake. Additionally, I cooked this for 15 minutes longer than the recommended time and it still is far wetter than any coffee cake I have ever had. It tastes okay, but the cherry taste is totally lost. It's edible, just not all that super. If I had to try it again, I would put all of the streusel in the bottom of the pan and use an 11x9 glass pan to create a larger surface area.
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