Ingredients

• 3 Tbsp Vegetarian Egg Replacer
• 1/2 cup Water
• 1 cup Butter softened
• 1 cup Brown Sugar packed
• 2 tsp Vanilla Extract
• 3 cups Whole Wheat Flour
• 1/3 cup Wheat Germ
• 1 1/2 tsp Baking Powder
• 1 1/2 tsp Baking Soda
• 1 1/2 cups Buttermilk

• 1/2 cup Brown Sugar packed
• 1/2 cup Pecans chopped
• 2 tsp Ground Cinnamon

Instructions

1. Preheat oven to 350°F. Grease a 12-cup plain or Bundt cake pan; set aside.
2. For the filling, mix brown sugar, pecans and cinnamon until evenly combined. Set aside.
3. In a small bowl, combine Vegetarian Egg Replacer and water. Blend well and set aside.
4. In a large bowl, beat butter and brown sugar until well blended. Add egg replacer mixture and vanilla extract and mix well.
5. Stir together flour, wheat germ, baking powder and baking soda. Alternately add flour mixture and buttermilk to sugar mixture. Blend well.
6. Spoon 1/3 of batter evenly into prepared pan. Top with filling and then the remaining batter.
7. Bake for 55-60 minutes, just until the cake begins to pull away from the sides of the pan. Cool in pan for 15 minutes, then invert onto a serving plate. Serve warm or at room temperature.