Espresso-Spice Crumb Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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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 |
Directions:
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.
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