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Ingredients
| all-purpose flour (unsifted): 1 cup |
| Splenda: 1/2 cup |
| ground cinnamon: 3/4 tsp |
| ginger (minced): 3/4 tsp |
| allspice: 1/4 tsp |
| margarine (oleo): 4 Tbl |
| baking powder: 3/4 tsp |
| baking soda: 1/2 tsp |
| low fat buttermilk: 1/2 cup |
| molasses: 1 Tbl |
| molasses: 2 tsp |
| eggs: 1 (large) |
| Splenda: 1 Tbl |
| ground cinnamon: 1 tsp |
Gingerbread Coffeecake (Splenda)
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
25 min -
Servings
8 serving(s)
Tags
- Preheat oven to 350 degrees.
- Spray an 8-inch round cake pan with nonstick cooking spray.
- Stir flour and lightly measure 1 cup.
- Combine flour, 1/2 cup Splenda, and spices in a large bowl.
- Cut in the margarine using a pastry blender or fork until the mixture resembles small crumbs.
- Measure out 1/2 cup and set aside.
- To the large bowl of flour, add the baking powder, baking soda, buttermilk, molasses, and egg.
- Beat with a spoon or on low speed with a mixer until smooth.
- Spoon into the prepared pan.
- Add the tablespoon of Splenda and teaspoon of cinnamon to the reserved crumb mixture.
- Sprinkle mixture over the top of the cake.
- Bake for 25 minutes or until the center of the cake springs back when touched lightly.