Whole Wheat Granola Coffeecake

½ cup unbleached white flour                                                

1 tsp baking soda                                                        

½ tsp salt                                                                     

1 ¼ cups whole wheat flour                                        

1 egg                                                                           

1 cup buttermilk OR sour milk                                   

¼ cup melted unsalted butter                                     

¼ cup Rolling Ridge Maple Syrup

Topping:

¼ cup whole wheat flour

¼ cup brown sugar

½ cup chopped pecans OR walnuts

1 tsp cinnamon

¼ cup melted unsalted butter

Preheat oven to 375*F. Sift together the white flour, baking soda and salt. Mix in the whole wheat flour with a fork. In a large bowl, beat the egg until very light; add the buttermilk, melted butter and maple syrup and beat well to blend. Add the flour mixture and fold in gently until just combined. Spread batter smoothly in a buttered 8-inch pan.

Sprinkle with topping. (To make topping, toss first 5 ingredients with a fork. Drizzle over all and toss again)

Bake the coffeecake about 25 minutes or until a toothpick inserted in the middle of the cake comes out clean.