A CL Favorite!

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I just wanted to post a note to say that I made the Espresso Spice Crumb Cake from a 1997 CL issue (I forgot the month, but it had a banana pudding on the cover). Anyway, I will post it tomorrow if I have more time. This was one of the best molasses-flavored treats I have ever made! It reminded me of gingerbread with coffee, and it made a fabulous breakfast!

[ama47369]

Thanks for the review, it sounds delicious!

[heidibowman]

Can't wait until you post this! I love gingerbread and anything coffee flavored.

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Espresso-Spice Crumb Cake (May 1997)
1 cup boiling water
2 tsp. instant espresso or 4 tsp. instant coffee granules
2 3/4 c. flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/8 tsp. ground nutmeg
3/4 cup packed brown sugar
1/4 cup butter or stick margarine, softened
3/4 cup molasses
1/2 cup egg substitute
Topping:
1/4 c. flour
2 tbs. packed brown sugar
1 tbs. stick margarine or butter, softened
1/4 tsp. ground cinnamon

Heat oven to 350. Combine water and espresso; stir well. Set aside. Combine next 6 ingredients and set aside. Beat brown sugar and butter at medium speed until well-blended. Add molasses and egg substitute; beat. well. Add flour mixture to sugar mixture, alternately with coffee mixture, beginning and ending with flour mixture. Pour in a sprayed or greased or parchment-lined 9-inch square pan. Combine the topping ingredients, cutting in butter until mixture resembles coarse meal, forming a streusel. Sprinkle over batter. Bake at 350 for 50 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on wire rack 10 minutes. Remove and cool completely. Makes 16 servings (209 calories, 4 g. fat).

I did make my own changes. I do not like lots of hot spices, so I omitted the nutmeg, used only a pinch of ginger and a scant 1/4 tsp. of cinnamon. Also, I used 4 egg whites (1/2 cup) in place of the egg substitute.

I will mention, an 8-inch square pan will probably be too small. This cake gets very high in the oven, and even though it tasted delicious, the texture of the "crust" was a bit rubbery only around the edges. That may be from using the egg whites, the baking pan or oven problems. Anyway, I don't know of any good pan substitutions but there may be one. This was a delicious recipe and was worth the effort.

[ama47369]

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Thanks a lot for posting the recipe. I have already added it to my cookware program!

http://www.cookinglight.com/bbs/smile.gif Amanda

[This message has been edited by ama47369 (edited 05-09-2001).]

[Vanessa]

AD yes thats a great recipe...thanks for reminding me of it http://www.cookinglight.com/bbs/smile.gif