1 Review

First, I have to say that I needed to make this more diabetic friendly so I used all Splenda (brown and white) and made the "buttermilk" withe skim milk and lemon juice. And to suite our tastes I used a 1/2 tsp of both ginger and cinnamon in the struesel as well as a bit less candied ginger in the cake. That said, it came out wonderfully scrumptious and with a great texture. Ginger and apple, what a perfect Fall flavor combo. :D

0 people found this helpful. Was it helpful to you? [Yes] [No]
Annacia September 30, 2012
Apple Ginger Streusel Coffee Cake