|Low-sodium baking powder||4 Teaspoon|
|Egg||1 , lightly beaten|
|Low sodium low fat milk||2⁄3 Cup (10.67 tbs)|
|Almond extract||1⁄2 Teaspoon|
|Vanilla extract||1 1⁄2 Teaspoon|
|For streusel topping|
|Unsalted butter/Corn oil margarine||1 Tablespoon|
|All-purpose flour||2 Tablespoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Finely ground almonds||1⁄4 Cup (4 tbs), or crushed|
|Finely ground almonds/Crushed almonds||1⁄4 Cup (4 tbs)|
1.Preheat oven to 350 degrees F.
2.To make kuchen, sift flour and baking powder together and keep aside.
3.In a large bowl, mix together butter or margarine and fructose and cream until light.
4.Add in egg, milk and almond and vanilla extracts and mix well.
5.Add in flour mixture, gradually.
6.Stir batter until smooth.
7. In a greased 9-inch cake pan spread batter.
8.To make the topping, combine fructose, butter or margarine, cinnamon and flour to get a crumbly mixture.
9.Add almonds and mix well.
10.Sprinkle the streusel over the top of the kuchen.
11. Bake for 30 minutes until nicely browned.
12. Serve warm with melted butter or cheese.