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Makeover Spice Crumb Cake Recipe

Makeover Spice Crumb Cake Recipe photo by Taste of Home

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Replacing the shortening with a small amount of oil and some applesauce, and substituted two egg whites for one of the eggs. Even though butter is used instead of shortening ind the topping to retain the from-scratch flavor, this cake still has less fat calories and cholesterol than the original version.—Carolyn Nicholas, Winter Springs, Florida

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Makeover Spice Crumb Cake Recipe

Prep: 15 min. Bake: 35 min.

Yield: 18 Servings

15 35 50

Ingredients

1 egg
2 egg whites
2 cups buttermilk
1/4 cup canola oil
1/3 cup unsweetened applesauce
2 tablespoons molasses
2-1/2 cups all-purpose flour
1-1/2 cups packed brown sugar
1-1/4 teaspoons baking soda
1-3/4 teaspoons each ground cinnamon, nutmeg and cloves
1/2 teaspoon baking powder
1/2 teaspoon salt
TOPPING:
1/3 cup packed brown sugar
3/4 cup all-purpose flour
1/4 teaspoon each ground cinnamon, nutmeg and cloves
1/4 cup cold butter, cubed

Directions

In a large bowl, beat the egg, egg whites, buttermilk, oil, applesauce and molasses. Combine the flour, brown sugar, baking soda, spices, baking powder and salt; add to egg mixture and mix well. Pour into a 13-in. x 9-in. baking pan coated with cooking spray.
For topping, combine the brown sugar, flour and spices in a bowl; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 18 servings.

Nutritional Analysis: One piece equals 249 calories, 8 g fat (2 g saturated fat), 20 mg cholesterol, 241 mg sodium, 42 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Makeover Spice Crumb Cake in Light & Tasty October/November 2002, p14

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Makeover Spice Crumb Cake

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Reviewed on Feb. 05, 2012 by Danipooh02

This is terrific. I actually made it even lower in fat but using egg substitute. We love this cake! Oh, and I found a 13x9 pan worked just fine.

Reviewed on Apr. 28, 2011 by STollefson

This is a family favorite coffee cake. I have found, however that the 13x9 pan isn't large enough. I either use two 9" or a 15X10. Also, my kids like it best when I use only cinnamon & omit the nutmeg & cloves.