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Makeover Spice Crumb Cake

 Makeover Spice Crumb Cake
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
18 ServingsPrep: 15 min. Bake: 35 min.

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 King Arthur Unbleached 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 King Arthur Unbleached 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

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Makeover Spice Crumb Cake (continued)

Directions (continued)

  • 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 Facts: 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.