Sunday Morning Coffee Cake

Preheat oven to 325 degrees F.

1. In a large bowl, combine flours, salt, 1 teaspoon cinnamon, brown sugar, granulated sugar, and oil. Beat with an electric mixer until blended.
2. Transfer 3/4 of a cup of the above mixture to a small bowl. Mix in the nuts and set aside.
3. To the remaining mixture, add baking powder, baking soda, the remaining 1 teaspoon cinnamon, nutmeg, egg, yogurt and vinegar and beat until smooth.
4. Pour mixture into a lightly greased 9×13 pan.
5. Heat raspberry jam in the microwave for 20–30 seconds, depending on the power of your microwave (you want it just thin enough to pour evenly in a stream over the cake batter).
6. Slowly drizzle warm jam over the batter and then, taking a toothpick or skewer, swirl jam into batter.
7. Sprinkle reserved topping over the batter and lightly press down.
8. Bake 35–40 minutes. Cake is done when a toothpick inserted in the center comes out clean.
9. Cool until you can’t take it anymore!