Ingredients
   Nonstick cooking spray
2/3  cup all-purpose flour
1/2  cup whole wheat flour
1  teaspoon baking soda
1  teaspoon ground cinnamon
1/4  teaspoon salt
1-1/2  cups peeled, cored, and finely chopped apple (2 large), such as Jonathan or Granny Smith
1/4  cup frozen or refrigerated egg product, thawed
3/4  cup sugar
1/4  cup chopped walnuts or pecans
1/4  cup applesauce
1  tablespoon all-purpose flour
1  tablespoon whole wheat flour
1/2  teaspoon ground cinnamon
1  tablespoon margarine
1/4  cup chopped walnuts or pecans
1/4  cup packed brown sugar
 

Directions
1. Lightly coat a 9-inch round baking pan with cooking spray; set aside. In a medium bowl combine the 2/3 cup all-purpose flour, 1/2 cup whole wheat flour, baking soda, the 1 teaspoon cinnamon, and salt; set aside.
 
2. In a large mixing bowl toss together the chopped apple and egg product. Stir in the 3/4 cup sugar, the 1/4 cup nuts, and applesauce. Add flour mixture and stir just until combined. Pour batter into prepared pan. For topping, stir together the brown sugar, the remaining all-purpose flour, whole wheat flour, and cinnamon. Cut in margarine until crumbly. Stir in remaining 1/4 cup chopped nuts. Sprinkle topping over batter in pan. 

3. Bake in 350 degree F oven for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes. Remove from pan and serve warm. Makes 10 servings.
 
Make-Ahead Tips: Cool coffee cake completely. Wrap in foil and place in airtight freezer container or plastic freezer bag. Seal, label, and freeze up to 1 month. Thaw at room temperature for 2 hours. Or, reheat by placing frozen, wrapped coffee cake in 300 degree F oven for 30 minutes.  

Source:  Better Homes & Gardens