Maple-Hazelnut Coffee Cake

To make crumb topping: Combine 1 1/2 cups flour, 2/3 cup brown sugar, hazelnuts, apple juice concentrate, 1 tablespoon oil, cinnamon and salt in a food processor. Pulse until crumbly. Add 1/4 cup maple syrup and pulse until combined. Set aside.

To make cake: Preheat oven to 325 degrees F. Coat an 8-by-11 1/2-inch baking dish with cooking spray.

Combine 2 cups flour, baking powder, baking soda and salt in a bowl.

Whisk egg, egg white and 2/3 cup brown sugar in a medium bowl until smooth. Add yogurt, fruit-based fat replacement (or applesauce), 1/4 cup maple syrup, 2 tablespoons oil and vanilla; whisk until smooth.

Fold dry ingredients into wet ingredients with a rubber spatula until just combined. (Do not overmix.)

Scrape batter into prepared pan and sprinkle evenly with crumb topping.

Bake the cake until a skewer inserted in the center comes out clean, 45 to 50 minutes. Let cool almost completely. Dust with confectioners' sugar. Serve warm or at room temperature.