This cake is basic, simple and filled with whole-grain goodness. For variety, try adding chopped fruit to the batter before baking it. 

Cake

1 cups whole-wheat pastry flour

1 cup sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon nonfat sour cream

2 eggs, lightly beaten

teaspoon vanilla

teaspoon orange extract

Topping

2 tablespoons whole-wheat pastry flour

5 tablespoons brown sugar

2 tablespoons chopped pecans

1 tablespoon unsalted butter or margarine

  Preheat the oven to 350 degrees. Lightly coat an 8" x 8" baking pan with no-stick spray. 

  To make the cake: In a large bowl, combine the flour, sugar, baking powder and baking soda. 

  In a medium bowl, whisk together the sour cream, eggs, vanilla and orange extract. Pour into the flour mixture and stir until combined. Pour the batter into the prepared pan and set aside.

  To make the topping: In a blender or food processor, combine the flour, brown sugar, pecans and butter or margarine. Blend until the mixture forms fine crumbs. Sprinkle over the batter. 

  Bake for 35 minutes, or until the center looks set and a toothpick inserted into the center comes out moist but not wet. Cool on a rack before slicing. Preparation Time: 10 minutes.  Baking Time: 35 minutes.