Ingredients
-
1
-
1/2
-
3/4
-
3/4
-
1/4
-
4
-
3/4
-
1/2
-
1/2
-
1
-
-
-
-
-
Directions
Gingerbread Coffeecake (Splenda),This tender and very light-textured cake may very well become your next Christmas classic. From 50 Splenda Recipes.,Soft reduced calorie margarine instead of butter. Baked in a small casserole dish.,It is hard to find a dessert for two that is sugarless and tastes good! This was delicious. Moist and not too sweet and not bland. I made it just as described in the recipe except that I substituted reduced calorie soft margarine as that’s what I have. I was worried it might throw the texture off, but it was just fine. I baked it my smallest casserole. Next time, I believe I’ll add toasted finely chopped walnuts to either the topping or the cake. Thanks for the recipe, it’s a keeper.
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Steps
|
1
Done
|
Preheat Oven to 350 Degrees. |
|
2
Done
|
Spray an 8-Inch Round Cake Pan With Nonstick Cooking Spray. |
|
3
Done
|
Stir Flour and Lightly Measure 1 Cup. |
|
4
Done
|
Combine Flour, 1/2 Cup Splenda, and Spices in a Large Bowl. |
|
5
Done
|
Cut in the Margarine Using a Pastry Blender or Fork Until the Mixture Resembles Small Crumbs. |
|
6
Done
|
Measure Out 1/2 Cup and Set Aside. |
|
7
Done
|
to the Large Bowl of Flour, Add the Baking Powder, Baking Soda, Buttermilk, Molasses, and Egg. |
|
8
Done
|
Beat With a Spoon or on Low Speed With a Mixer Until Smooth. |
|
9
Done
|
Spoon Into the Prepared Pan. |
|
10
Done
|
Add the Tablespoon of Splenda and Teaspoon of Cinnamon to the Reserved Crumb Mixture. |
