Crumb Coffee Cake
|All purpose flour||2 Cup (32 tbs)|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Low calorie margarine||1⁄2 Cup (8 tbs)|
|Raisins||1⁄3 Cup (5.33 tbs)|
|Walnuts||1⁄3 Cup (5.33 tbs), chopped|
|Egg||1 , beaten|
|Buttermilk||3⁄4 Cup (12 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
Sift the flour twice.
In a bowl, combine the sifted flour, sugar replacement, cinnamon, ginger, and nutmeg.
Cut in the margarine until the mixture forms crumbs.
Remove 1 c. (250 mL) of the mixture and reserve.
Stir the raisins and walnuts into the remaining crumb mixture.
In another bowl, mix together the egg, buttermilk, baking powder, and baking soda.
Stir into the flour mixture just until mixed.
Spread half of the reserved crumbs on the bottom of a well-greased 8 in. (20 cm) sq. baking pan.
Pour the batter over the crumbs and spread evenly.
Sprinkle with the remaining crumbs.
Bake at 375°F (190°C) for 40 minutes or until done.
Cool in the pan.