SCHOOLHOUSE Old Fashioned COFFEE CAKE
With sugar or sugar-free
2-1/2 cups flour
1 cup brown sugar ~OR~ 1/2 cup brown SPLENDA + 1 TB cornstarch
1/2 cup + 1 TB sugar ~OR~ equal amount REGULAR white Splenda
1 tsp salt………………………………...1 tsp nutmeg
3/4 cup vegetable oil…………………..2 tsp cinnamon
1 tsp baking soda (add 1/2 tsp. ONLY if using Splenda)
1 tsp baking powder…………………...1 large egg
1 cup buttermilk (I keep a tin of powdered buttermilk in pantry)
***
Preheat oven to 350°. Spray a 9x13” pan with non-stick baking spray (containing flour). Set aside.
Combine the flour, sugar/Splenda, salt, oil, nutmeg & cinnamon ~ mix until crumbly. Reserve 1/2 cup of the mix for your topping.
Combine the rest of the ingredients ~ Blend together with other ingredients, but do not over-mix. Spread in prepared pan and sprinkle the reserved cinnamon crumb topping. Bake for about 16-20 minutes. Test with a toothpick, to see if it comes out clean.
TIP: You can make half the recipe and put into 8” square pan. 2TB “egg-beaters” equals 1/2 egg. Use 1/3 cup + 2 tsp. oil