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.
Serving size: Complete recipe
Calories 2133 Calories from Fat 266
% Daily Value*
Total Fat 40 g61.4%
Saturated Fat 5.5 g27.3%
Trans Fat 0 g
Cholesterol 211.5 mg70.5%
Sodium 1236.9 mg51.5%
Total Carbohydrates 407 g135.5%
Dietary Fiber 13.1 g52.5%
Sugars 187.8 g
Protein 46 g92.5%
Vitamin A 15.9% Vitamin C 3.5%
Calcium 52.7% Iron 87.4%
*Based on a 2000 Calorie diet