Cherry Ripple Sour Cream Coffee Cake

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 -- set aside.

Preheat oven to 350°F.

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°F 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.