Instructions: Preheat oven to 350.

Mix together brown sugar and cinnamon in a bowl, add nuts (oats) stir, set aside.

Combine all-purpose and whole wheat flours, baking powder, baking soda and salt in a small bowl, set aside.

Beat egg whites until foamy. Gradually beat in sugar until soft peaks form. Beat in applesauce, sour cream and vanilla. Add half flour mixture and beat until blended, add remaining and beat until blended.

Spoon half batter into 8-inch round springform pan lightly coated with cooking spray. Sprinkle evenly about a cup of streusel mixture (brown sugar, etc.) onto the batter. Drop remaining batter by tablespoons in pan over streusel and carefully spread batter evenly.

Add melted butter to remaining streusel mixture and stir with a fork until blended. Sprinkle over batter, sprinkle oats on top.

Bake until toothpick inserted in center of cake comes out clean, about 50-55 minutes. Cool pan on wire rack.

Note:
I know the version with nuts is not suitable for this list, but I wanted to
give the info that I do have, just in case anyone is interested:

NOTES : I made this cake both with the nuts and without the nuts - both were a tremendous hit. Eaten VERY quickly! Because I made these substitutions, I do not have the nutritional information for the cake w/out nuts, but it is pretty low in fat, the only fat coming from the light butter, and negligible amounts of fat from the other ingredients.

I also know this is not the healthiest cake in the world - lotsa sugar -
but its good!

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