Gingerbread Coffeecake (Splenda)
photo by jagmichigan
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 1 cup all-purpose flour
- 1⁄2 cup Splenda granular
- 3⁄4 teaspoon cinnamon
- 3⁄4 teaspoon ginger
- 1⁄4 teaspoon allspice
- 4 tablespoons margarine
- 3⁄4 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 cup low-fat buttermilk
- 1 tablespoon molasses
- 2 teaspoons molasses
- 1 large egg
- 1 tablespoon Splenda granular
- 1 teaspoon cinnamon
directions
- 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.
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Reviews
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I went right by the recipe and got a light textured and lighter gingerbread flavored cake just as promised. DH isn't a traditional gingerbread fan but this he quite enjoys this recipe because it is milder and not dense. I also like that it doesn't make a large cake but that it's perfect for one or two people.
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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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This is just what I was looking for. Very light and tasty. I used Stevia instead of Splenda. I am looking for a low fat/sugar gingerbread recipe to make Pumpkin Trifle 250442 and I think this will work perfectly. <br/><br/>We are not eating white flour, so I did substitute 1/2 cup oat bran, 1/2 cup whole wheat flour for the 1 cup white flour and the only thing I would say is that when you mix it, if you do the same substitute, make sure it is well mixed, but it won't be smooth because of the oat bran. <br/><br/>Topped with fat free Redi-Whip.
RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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