Gingerbread Coffeecake (splenda)

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 1 cup all-purpose flour
• 1/2 cup splenda granular
• 3/4 teaspoon cinnamon
• 3/4 teaspoon ginger
• 1/4 teaspoon allspice
• 4 tablespoons margarine
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup low-fat buttermilk
• 1 tablespoon molasses
• 2 teaspoons molasses
• 1 large egg
• 1 tablespoon splenda granular
• 1 teaspoon cinnamon

Recipe

• 1 preheat oven to 350 degrees.
• 2 spray an 8-inch round cake pan with nonstick cooking spray.
• 3 stir flour and lightly measure 1 cup.
• 4 combine flour, 1/2 cup splenda, and spices in a large bowl.
• 5 cut in the margarine using a pastry blender or fork until the mixture resembles small crumbs.
• 6 measure out 1/2 cup and set aside.
• 7 to the large bowl of flour, add the baking powder, baking soda, buttermilk, molasses, and egg.
• 8 beat with a spoon or on low speed with a mixer until smooth.
• 9 spoon into the prepared pan.
• 10 add the tablespoon of splenda and teaspoon of cinnamon to the reserved crumb mixture.
• 11 sprinkle mixture over the top of the cake.
• 12 bake for 25 minutes or until the center of the cake springs back when touched lightly.