2 teaspoons instant espresso or 4 teaspoons instant coffee granules
3 cups all-purpose flour, divided
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
3/4 cup plus 2 tablespoons packed brown sugar, divided
1/4 cup stick margarine, softened
3/4 cup molasses
1/2 cup egg substitute
1/4 teaspoon ground cinnamon
1 tablespoon stick margarine, softened
How to Make It
Preheat oven to 350°.
Combine water and espresso; stir well. Set aside.
Combine 2 3/4 cups flour, baking powder, baking soda, cinnamon, ginger, and nutmeg; set aside.
Beat 3/4 cup brown sugar and 1/4 cup margarine at medium speed of a mixer until well-blended. Add molasses and egg substitute; beat well. Add flour mixture to sugar mixture alternately with coffee mixture, beginning and ending with flour mixture.
Pour batter into a 9-inch square cake pan coated with cooking spray. Combine 1/4 cup flour, 2 tablespoons brown sugar, and 1/4 teaspoon cinnamon; cut in 1 tablespoon margarine with a pastry blender or 2 knives until mixture resembles coarse meal, forming a streusel. Sprinkle streusel over batter. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan. Let cool completely on wire rack.