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Espresso-Spice Crumb Cake

Yield 16 servings (serving size: 1 piece)

Ingredients

  • 1 cup boiling water
  • 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
  • Cooking spray
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon stick margarine, softened

Nutrition Information

  • calories 209
  • caloriesfromfat 17 %
  • fat 3.9 g
  • satfat 0.7 g
  • monofat 1.6 g
  • polyfat 1.2 g
  • protein 3.3 g
  • carbohydrate 40.8 g
  • fiber 0.7 g
  • cholesterol 0.0 mg
  • iron 2.3 mg
  • sodium 103 mg
  • calcium 75 mg

How to Make It

  1. Preheat oven to 350°.

  2. Combine water and espresso; stir well. Set aside.

  3. Combine 2 3/4 cups flour, baking powder, baking soda, cinnamon, ginger, and nutmeg; set aside.

  4. 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.

  5. 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.